Results 31 to 40 of about 54,908 (342)

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

open access: yesKovalen: 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   +2 more
doaj   +1 more source

Optimization of fish gelatin drying processes and characterization of its properties. [PDF]

open access: yesSci Rep, 2021
AbstractFish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product.
da Silva Araújo C   +5 more
europepmc   +6 more sources

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

open access: yesShipin 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   +3 more
doaj   +1 more source

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

open access: yesE3S 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   +2 more
doaj   +1 more source

Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin-chitosan films [PDF]

open access: yes, 2013
With the purpose to improve the physico-chemical performance of plain gelatin and chitosan films, compound gelatin-chitosan films were prepared. The effect of the gelatin origin (commercial bovine-hide gelatin and laboratory-made tuna-skin gelatin) on ...
Fernández Martín, Fernando   +3 more
core   +2 more sources

Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

open access: yesLWT, 2021
Abstract Gelatin is prepared from heat denaturation and partial hydrolysis of collagen from mammalian sources and is a common ingredient in the food industry. Diet restrictions of porcine gelatin due to culture and/or religion, and the health safety concerns due to an onset of zoonotic disease in cattle from earlier period, have led to the search for
Supatchayaporn Nitsuwat   +3 more
openaire   +2 more sources

Marine Gelatine from Rest Raw Materials [PDF]

open access: yes, 2018
pre-printIn recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products.
Hayes, Maria, Milovanovic, Ivan
core   +3 more sources

A chitosan–gelatin blend as a coating for fish patties [PDF]

open access: yesFood Hydrocolloids, 2005
Peer ...
López Caballero, M. E.   +3 more
openaire   +3 more sources

VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus)

open access: yesPFTJ: Pasundan Food Technology Journal, 2020
The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish.
Neneng Suliasih, Nabella Respatyana
doaj   +1 more source

Use of three isotopes to calibrate human bone radiocarbon determinations from Kainapirina (SAC), Watom Island, Papua New Guinea [PDF]

open access: yes, 2005
In archaeological dating, the greatest confidence is usually placed upon radiocarbon results of material that can be directly related to a defined archaeological event.
Green, Roger, Petchey, Fiona
core   +2 more sources

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