Results 21 to 30 of about 23,023 (292)

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

Fish skin as a biomaterial for halal collagen and gelatin

Saudi Journal of Biological Sciences, 2022
Around 40% of the total catch weight of fish is regarded as byproducts, consisting of skin, fins, bones, scales, viscera, etc. The utilization of these byproducts is important to increase their commercial values as well as to prevent environmental pollution.
Mala Nurilmala, Heny Suryamarevita, Hanifah Husein Hizbullah, Agoes M. Jacoeb, Yoshihiro Ochiai   +4 more
openaire   +2 more sources

Modulation of Structural and Physical-Chemical Properties of Fish Gelatin Hydrogel by Natural Polysaccharides. [PDF]

Int J Mol Sci
Gelatin, a water-soluble protein, shows unique gellification properties, which determine the active commercial availability of gelatin hydrogels in modern alimentary, cosmetic, and pharmaceutical applications.
Gubaidullin AT, Galeeva AI, Galyametdinov YG, Ageev GG, Piryazev AA, Ivanov DA, Ermakova EA, Nikiforova AA, Derkach SR, Zueva OS, Zuev YF.   +10 more
europepmc   +2 more sources

Cosmetic, Biomedical and Pharmaceutical Applications of Fish Gelatin/Hydrolysates [PDF]

Marine Drugs, 2021
There are several reviews that separately cover different aspects of fish gelatin including its preparation, characteristics, modifications, and applications. Its packaging application in food industry is extensively covered but other applications are not covered or covered alongside with those of collagen.
Suhair Al-Nimry, Alaa Abu Dayah, Inas Hasan, Rawand Daghmash   +3 more
openaire   +3 more sources

Effect of Heating Method and Heating Time on Physicochemical Properties of Fish Gelatin

Shipin gongye ke-ji, 2022
In order to explore the effect of heating method and heating time on physicochemical properties of fish gelatin, the protein composition, viscosity, rheological properties and thermal stability of heated gelatin solutions, and the gel strength, texture ...
Yanyu HU, Fengying CHEN, Wenqi CAO, Wuyin WENG   +3 more
doaj   +1 more source

Ekstraksi Gelatin dari Tulang Ikan Tongkol (Euthynnus affinis) dengan Menggunakan Asam Belimbing Wuluh (Averrhoa bilimbi L)

Kovalen: Jurnal Riset Kimia, 2023
Gelatin is a type of protein resulting from the partial hydrolysis of collagen found in animals' skin, bones, and connective tissue. Gelatin is widely used in the food and pharmaceutical industries.
Musafira Musafira, Sulistiawati, Rismawati Sikanna   +2 more
doaj   +1 more source

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

Indonesian Journal of Biotechnology, 2018
Gelatin extraction from fish bone has traditionally involved hydrogen chloride and/or sodium hydroxide during pre-treatment. However, these chemicals have begun to be abandoned because of their associated safety and environmental issues.
Yoni Atma, Hisworo Ramdhani
doaj   +1 more source

Detection of fish gelatin with DNA biomarkers

IOP Conference Series: Earth and Environmental Science, 2022
Abstract The utilization of gelatin for food and non-food processing is increasing, but there are many mislabeling errors of the origin of commercial gelatin raw materials. This mislabeling can harm communities related to religion or safety. Therefore, research on detection of fish gelatin with Polymerase Chain Reaction is very important
M Nurilmala, A R Indarwati, R Nugraha
openaire   +1 more source

Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke [PDF]

E3S Web of Conferences, 2020
Cork fish (Channa striata) is a swamp fish that population very abundant in Merauke. This fish meat is rich in albumin and is usually used as an additional supplement for people who have undergone surgery.
Ayudiarti Diah Lestari, Hastarini Ema, Susilowati Rini   +2 more
doaj   +1 more source

Effect of Ultrasonic-assisted Water Bath Extraction at Different pH on the Gelling, Rheological and Structural Properties of Fish Scale Gelatin [PDF]

Shipin Kexue
This study comparatively analyzed the effects of water bath (WB) and ultrasonic-assisted water bath (UWB) extraction at different pH conditions on the extraction kinetics, gelling properties, rheological properties, and structural properties of grass ...
WU Shiyu, CHEN Nan, YANG Wenge, ZHAN Shengnan, LOU Qiaoming, HUANG Tao
doaj   +1 more source