Results 21 to 30 of about 21,749 (301)

Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch

Marine Drugs, 2023
Fish skin gelatin is an important functional product in the food, cosmetics, and biomedicine industries, and establishing a green and effective fish skin gelatin extraction method is an effective way to obtain high-quality gelatin and improve its ...
Qiufeng Ruan, Weijie Chen, Min Lv, Rong Zhang, Xu Luo, Ermeng Yu, Chuanyan Pan, Huawei Ma   +7 more
doaj   +1 more source

Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus: A Study on Viability and Technological Quality of Bread during Baking and Storage

Foods, 2021
In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the
Milad Hadidi, Nava Majidiyan, Aniseh Zarei Jelyani, Andrés Moreno, Zahra Hadian, Amin Mousavi Khanegah   +5 more
doaj   +1 more source

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Foods, 2023
In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin.
Khushboo, Nutan Kaushik, Kristina Norne Widell, Rasa Slizyte, Asha Kumari   +4 more
doaj   +1 more source

Fish Scale Gelatin Nanofibers with Helichrysum italicum and Lavandula latifolia Essential Oils for Bioactive Wound-Healing Dressings

Pharmaceutics, 2023
Essential oils are valuable alternatives to synthetic antibiotics that have the potential to avoid the pathogen resistance side effects generated by leather.
Carmen Gaidau, Maria Râpă, Maria Stanca, Mariana-Luiza Tanase, Laura Olariu, Rodica Roxana Constantinescu, Andrada Lazea-Stoyanova, Cosmin-Andrei Alexe, Madalina Tudorache   +8 more
doaj   +1 more source

Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity. [PDF]

Gels
Murugan G, Nilsuwan K, Prodpran T, Ponnusamy A, Rhim JW, Kim JT, Benjakul S.   +6 more
europepmc   +3 more sources

Fish Bone Gelatin

Asian Journal of Fisheries and Aquatic Research, 2021
The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method ...
Nabhaan Taqiyyuddiin, Haya Yumna Azzahra, Azmi Misbahul, . Junianto   +3 more
openaire   +2 more sources

Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin

Shipin gongye ke-ji, 2022
In order to realize the innovative application of fish protein gelatin, increase the added value of the mango industry, and enrich the nutritional value of fruit cakes, green mango was used as raw material to make mango cakes with fish protein gelatin ...
Jinmeng SUN, Zongcai TU, Hui WANG, Yueming HU   +3 more
doaj   +1 more source

Optimization of Gelatin-based Bioplastic’s Tensile Strength from Janitor Fish Skin and Bones Using Response Surface Methodology

Chemical Engineering Transactions, 2023
Plastics can be found everywhere in our world today, which are petroleum-based polymers that do not degrade naturally causing pollution and irreversible environmental damage.
Ma. Monica E. Ornelas, Jennifer Camille B. Pahila, Jay Carlo S. Aguilar   +2 more
doaj   +1 more source

Thermal structuring of fish gelatin

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Currently, fish gelatin is of special interest on the market of biopolymers due to its safety, natural protein composition, high quality indicators and compliance with ethno-cultural peculiarities of nutrition. It has individual features, including reduced thermostability. Physical modification that occurs under the influence of
O S Iakubova, A A Bekesheva, I Iu Aleksanian, Iu A Maksimenko   +3 more
openaire   +1 more source

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies [PDF]

Polymers, 2020
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented.
Svetlana R. Derkach, Nikolay G. Voron’ko, Yuliya A. Kuchina, Daria S. Kolotova   +3 more
openaire   +2 more sources