4.4 Article

Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Norizah Mhd Sarbon et al.

FOOD HYDROCOLLOIDS (2013)

Article Engineering, Chemical

EXTRACTION AND PHYSICOCHEMICAL CHARACTERIZATION OF GELATIN FROM CHICKEN BY-PRODUCT

Poliana Fernandes Almeida et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2013)

Article Food Science & Technology

Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization

Nagarajan Muralidharan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Chemistry, Applied

Molecular and structural characteristics of cod gelatin films modified with EDC and TGase

Hanna Staroszczyk et al.

FOOD CHEMISTRY (2012)

Review Chemistry, Applied

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

M. C. Gomez-Guillen et al.

FOOD HYDROCOLLOIDS (2011)

Article Food Science & Technology

Chemical compositions and functional properties of gelatin from pre-cooked tuna fin

Tanong Aewsiri et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Chemistry, Applied

Storage of dried fish skins on quality characteristics of extracted gelatin

B Giménez et al.

FOOD HYDROCOLLOIDS (2005)

Article Chemistry, Applied

Physical and rheological properties of fish gelatin compared to mammalian gelatin

IJ Haug et al.

FOOD HYDROCOLLOIDS (2004)

Article Chemistry, Applied

Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

H Babin et al.

FOOD HYDROCOLLOIDS (2001)

Article Biochemistry & Molecular Biology

Identification of collagen as a new fish allergen

Y Hamada et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)

Article Food Science & Technology

Physicochemical and sensory characteristics of fish gelatin

SS Choi et al.

JOURNAL OF FOOD SCIENCE (2000)