Results 251 to 260 of about 20,383 (298)

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Lorena Limão Vieira dos Santos, Jhonatas Rodrigues Barbosa, Joicy Corrêa de Oliveira, Lucely Nogueira dos Santos, Letícia Ribeiro Carvalho Silva, Elen Vanessa Costa da Silva, Fernanda Sales Rabello, Lúcia de Fátima Henriques Lourenço   +7 more
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Development of Electrospun Fish Gelatin/Silver/Poly(lactic acid) Nanofibers

Gizem Ulusoy Çakır, Ahmet Özgür Ağırgan, Derman Vatansever Bayramol   +2 more
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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.
Qingqing Wang, D.N.T. Kumar, Shidong Guo, Haiying Liu, Kejing An   +4 more
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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
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Rheological Properties of Fish Gelatins [PDF]

Journal of Food Science, 2002
ABSTRACT: The rheological properties of fish gelatins (cod, megrim, tuna, and tilapia) and conventional gelatin (bovine and porcine) were compared. The different fish gelatins had from low to high viscosity values. They also had from low to high gel strength values.
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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.
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Fish gelatin modifications: A comprehensive review

Trends in Food Science & Technology, 2019
Abstract Background Gelatin, one of the most popular biopolymers, 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.
Nidhi Bansal, Hui Wang, Zong-cai Tu, Zong-cai Tu, Xinchen Shangguan, Xinchen Shangguan, Xiao-mei Sha, Lu Zhang, Tao Huang, Tao Huang   +9 more
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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, Ingvild Johanne Haug, Olav Smidsrød   +2 more
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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, Alias A. Karim
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Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?

Food Additives & Contaminants: Part A, 2012
The major allergen parvalbumin was purified from cod muscle tissues, and polyclonal antibodies were raised towards it. The antibodies were tested for specificity and an enzyme-linked immunosorbent assay (ELISA) was developed using these antibodies. The ELISA was applied to measure parvalbumin in cod skin, the starting material for fish gelatin made ...
Koppelman, S. J., Nordlee, Julie A., Lee, P.-W., Happe, R. P., Hessing, M., Norland, R., Manning, T., Deschene, R., De Jong, G. A. H., Taylor, Steve L.   +9 more
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