Results 211 to 220 of about 22,063 (257)

Modulation of oxidative metabolism and quality preservation of strawberries by a CMC–alginate bilayer edible coating during cold storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Strawberries are highly perishable fruits characterized by rapid postharvest deterioration, leading to significant quality losses and reduced marketability. In this study, a bilayer edible coating based on carboxymethylcellulose and sodium alginate was evaluated for its ability to preserve strawberry quality during cold storage ...
Ilenia Pellicano, Riccardo Riggi, Elvira Ferrara, Danilo Cice, Margherita Modesti, Milena Petriccione, Andrea Bellincontro   +6 more
wiley   +1 more source

Antimicrobial bilayer starch film containing zein electrospun fibers encapsulating thyme essential oil for cherry tomato packaging

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background This study evaluated the antimicrobial activity of thyme essential oil (TEO) encapsulated in electrospun zein fibers for use in bilayer films as active packaging for cherry tomatoes. The antimicrobial activity of TEO and bilayer films with 20%, 40%, and 60% TEO was assessed with agar diffusion and microatmosphere assays.
Jéssica Silveira Vitoria, Tamires Soares Schug, Laura Martins Fonseca, Débora A. Campos, Manuela Pintado, Tatiane Kuka Valente Gandra, Elessandra da Rosa Zavareze, Eliezer Avila Gandra   +7 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

Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films

Food Chemistry, 2012
Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lower elongation at break (EAB) than ...
Geevaretnam Jeyasekaran, D Sukumar, R Jeya Shakila   +2 more
exaly   +3 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, Shinkichi Irie   +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