Results 251 to 260 of about 23,023 (292)

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

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.
Tao Huang, Zong-Cai Tu, Xinchen Shangguan   +2 more
exaly   +6 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   +4 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   +3 more sources

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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.
Ingvild J Haug, Kurt I Draget, Olav Smidsrød   +2 more
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.
A A Karim, Rajeev Bhat
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 ...
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.
Masahiro Sakaguchi, Masako Toda, Tetsuya Ebihara   +2 more
exaly   +3 more sources

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
openaire   +5 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