Results 261 to 270 of about 21,749 (301)

Rheological Properties of Fish Gelatins

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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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
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In vitro evaluation of crosslinked electrospun fish gelatin scaffolds

Materials Science and Engineering: C, 2013
Gelatin from cold water fish skin was electrospun, crosslinked and investigated as a substrate for the adhesion and proliferation of cells. Gelatin was first dissolved in either water or concentrated acetic acid and both solutions were successfully electrospun.
S R, Gomes, G, Rodrigues, G G, Martins, C M R, Henriques, J C, Silva   +4 more
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A Meal-Gelatin Diet for Aquarium Fishes

The Progressive Fish-Culturist, 1967
(1967). A Meal-Gelatin Diet for Aquarium Fishes. The Progressive Fish-Culturist: Vol. 29, No. 3, pp. 170-171.
Edward J. Peterson, Rayburn C. Robinson, Harvey Willoughby   +2 more
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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.
M, Sakaguchi, M, Toda, T, Ebihara, S, Irie, H, Hori, A, Imai, M, Yanagida, H, Miyazawa, H, Ohsuna, Z, Ikezawa, S, Inouye   +10 more
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Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers

Journal of Food Science, 2018
Abstract Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria.
Fei Liu, Furkan Türker Saricaoglu, Roberto J. Avena‐Bustillos, David F. Bridges, Gary R. Takeoka, Vivian C.H. Wu, Bor‐Sen Chiou, Delilah F. Wood, Tara H. McHugh, Fang Zhong   +9 more
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Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

International Journal of Food Science & Technology, 2013
SummaryGelatin was extracted from the skin of farmed giant catfish (GC) and tilapia (TP) at a yield of 19.50% and 23.34% (wet wt). It was high in protein (84–88%) but low in fat (0.09–1.24%) and ash content (0.15–0.17%). The GC exhibited lower emulsifying activity (24–35%), but greater foam ability (98–110%), water holding capacity (477–844%) and fat ...
Saroat Rawdkuen, Natthawut Thitipramote, Soottawat Benjakul   +2 more
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Alginate‐ and gelatin‐bound foods for exhibit fishes

Zoo Biology, 1985
AbstractProcedures are given on how to prepare alginate‐ and gelatin‐bound moist foods for exhibit fishes. Fish meal is the principal nutrient source; no fresh ingredients are used. The liquid portion can be seawater, distilled water. NaCl dissolved in distilled water, or canned clam juice, depending on whether the fishes to be fed are freshwater or ...
Stephen Spotte, Paul E. Stake, Patricia M. Bubucis, John D. Buck   +3 more
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Physical behaviour of fish gelatin-κ-carrageenan mixtures

Carbohydrate Polymers, 2004
Abstract Fish gelatin is a possible alternative to, but not directly exchangeable with, mammalian gelatin due to low gel strength and low gelling and melting temperature. A possible approach to overcome these differences could be to mix fish gelatin and marine polysaccharides leading to systems with improved gel strength, gelling and melting ...
Ingvild J. Haug, Kurt I. Draget, Olav Smidsrød   +2 more
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Subcritical water-assisted fish gelatin hydrolysis for astaxanthin-loaded fish oil emulsion stability

International Journal of Biological Macromolecules
Though gelatin emulsifying properties have been intensively studied, how low-molecular-weight (LMW) fish gelatin affects astaxanthin (AST)-loaded fish oil emulsion stability remains elusive. In this study, subcritical water hydrolysis (SWH)-modified LMW fish gelatin (SWHG) was produced from 110 °C to 180 °C and used to enhance the AST steadiness in oil/
Truc Cong, Ho, Vikash Chandra, Roy, Weerathunga Arachchige Shiran, Chamika, Md Sadek, Ali, Ahmed Redwan, Haque, Jin-Seok, Park, Hee-Jeong, Lee, Byung-Soo, Chun   +7 more
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