Results 211 to 220 of about 21,357 (258)

Loss of zinc from zinc‐biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Zinc‐biofortified rice has the potential to provide a sustainable solution for zinc deficiency, particularly in Asian countries where rice is the primary staple food. However, cooking of raw rice is associated with some loss of micronutrients, including zinc.
Prasenjit Mondal, Melaku Engidaw, Habibul Bari Shozib, Md. Mariful Islam, Abdullah Al Mahim, Hai N Phung, Sabuktagin Rahman, Malay Kanti Mridha, Faruk Ahmed   +8 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

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Fish gelatin modifications: A comprehensive review

Trends in Food Science and Technology, 2019
Background: Gelatin, one of the most popular biopolyrners, is widely used in food, pharmaceutical and cosmetic industries. Mammalian gelatin accounts for the vast majority of commercial gelatin, but due to the socio-cultural and health-related concerns, it has been subjected to constraint and skepticism for many years.
Zongcai Tu, Tao Huang, Nidhi Bansal
exaly   +5 more sources

Physical and rheological properties of fish gelatin compared to mammalian gelatin

Food Hydrocolloids, 2004
Abstract This study comprises characterisation of fish gelatin (FG) from cold water fish species, including rheological and optical rotation measurements. SEC-MALLS analysis revealed that fish gelatin is heterogeneous in molecular compositions and that it mainly contains α- and β-chains.
Kurt Ingar Draget, Olav Smidsrød
exaly   +2 more sources

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Food Hydrocolloids, 2009
Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns.
Rajeev Bhat, A A Karim
exaly   +2 more sources

Physicochemical and Sensory Characteristics of Fish Gelatin

Journal of Food Science, 2000
ABSTRACT: The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed ...
S.‐S. Choi, J.M. Regenstein
exaly   +2 more sources

IgE antibody to fish gelatin (type I collagen) in patients with fish allergy

Journal of Allergy and Clinical Immunology, 2000
Most children with anaphylaxis to measles, mumps, and rubella vaccines had shown sensitivity to bovine gelatin that was included in the vaccines. Recently, it was found that bovine type I collagen, which is the main content in the gelatin, is a major allergen in bovine gelatin allergy.
Masako Toda, Masahiro Sakaguchi, Hiroshi Miyazawa   +2 more
exaly   +3 more sources

Preparation of fish gelatin and fish gelatin/poly(l-lactide) nanofibers by electrospinning

International Journal of Biological Macromolecules, 2010
Ultrafine fibers were successfully fabricated from Channel catfish skin-extracted gelatin via electrospinning (ES). Important ES parameters, such as concentration of aqueous acid and fish gelatin solutions, and electric field intensity were examined to investigate the effects on the morphology of the gelatin nanofibers.
Kejing, An, Haiying, Liu, Shidong, Guo, D N T, Kumar, Qingqing, Wang   +4 more
openaire   +2 more sources

Fish Gelatin

2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire   +3 more sources

The Potential of NDPs-Loaded Fish Gelatin Fibers as Reinforcing Agent for Fish Gelatin Hydrogels

Key Engineering Materials, 2016
In this work we report the potential of nanostructured fibers consisting of nanodiamond particles (NDPs) and fish gelatin (FG) to modulate the mechanical properties of fish gelatin hydrogels, in the aim of developing bioinspired ECM analogues. NDPS-loaded FG fibers were obtained by electrospinning.
Sergiu, Cecoltan, Andrada, Serafim, Maria, DRAGUSIN Diana, Adriana, Lungu, LAGAZZO, ALBERTO, BARBERIS, FABRIZIO, Izabela Cristina, Stancu   +6 more
openaire   +2 more sources