Results 11 to 20 of about 20,383 (298)

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies. [PDF]

Polymers (Basel), 2020
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented.
Derkach SR, Voron'ko NG, Kuchina YA, Kolotova DS.   +3 more
europepmc   +5 more sources

Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method [PDF]

Scientific Reports, 2021
Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources.
Nurfarhana Hassan, Tahir Ahmad, Norhidayu M. Zain, Siti Rahmah Awang   +3 more
doaj   +2 more sources

Optimization of fish gelatin drying processes and characterization of its properties. [PDF]

Sci Rep, 2021
AbstractFish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product.
da Silva Araújo C, Pino-Hernández E, Souza Batista JT, Sarkis Peixoto Joele MR, de Arimateia Rodrigues do Rego J, Henriques Lourenço LF.   +5 more
europepmc   +6 more sources

Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin [PDF]

Molecules, 2019
Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples.
Cheng-Kuo Wu, Jenn-Shou Tsai, Wen-Chieh Sung   +2 more
doaj   +4 more sources

The amino acid composition of fish collagen and gelatin [PDF]

Biochemical Journal, 1957
J.E. Eastoe
openalex   +4 more sources

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. [PDF]

Foods, 2023
Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T.   +6 more
europepmc   +3 more sources

Hydrogel Membranes from Chitosan-Fish Gelatin-Glycerol for Biomedical Applications: Chondroitin Sulfate Incorporation Effect in Membrane Properties. [PDF]

Gels, 2023
Karydis-Messinis A, Moschovas D, Markou M, Tsirka K, Gioti C, Bagli E, Murphy C, Giannakas AE, Paipetis A, Karakassides MA, Avgeropoulos A, Salmas CE, Zafeiropoulos NE.   +12 more
europepmc   +2 more sources

A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides—Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement

Foods
Fish skin-derived gelatin has garnered significant attention recently due to its abundant availability and promising bioactive properties. This comprehensive review elucidates various intricacies concerning fish skin-derived gelatin peptides, including ...
Jean Mary Joy, Amruth Padmaprakashan, Akshay Pradeep, Preethy Treesa Paul, Rosemol Jacob Mannuthy, Suseela Mathew   +5 more
doaj   +2 more sources

Development of Edible Composite Film from Fish Gelatin-Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat. [PDF]

Polymers (Basel), 2023
Azizah F, Nursakti H, Ningrum A, Ningrum A, Supriyadi.   +4 more
europepmc   +3 more sources

Preparation and Properties of Microcrystalline Cellulose/Fish Gelatin Composite Film. [PDF]

Materials (Basel), 2020
As a natural macromolecule-based biomaterial, fish gelatin is used in medical materials for its low pathogen infection risk. However, because of poor mechanical properties, its application has been limited. In this study, microcrystalline cellulose-reinforced fish gelatin (FG/MCC) composite films were prepared with a biological cross-linking agent ...
Pan L, Li P, Tao Y.
europepmc   +4 more sources