Results 31 to 40 of about 21,749 (301)
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 +3 more
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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 +2 more
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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
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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
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Effect of Ultrasonic-assisted Water Bath Extraction at Different pH on the Gelling, Rheological and Structural Properties of Fish Scale Gelatin [PDF]
Shipin KexueThis 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
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PFTJ: 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
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Journal of Marine and Coastal Science, 2020 Gelatin is a simple protein obtained from the partial hydrolysis of collagen from the skin, bones, joints and connective tissue of animals. One potential material for the manufacture of gelatin is fish bone milkfish (Chanos chanos).
Miftakhul Ulumiah +2 more
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Replacement of moist ingredients in the feed training of carnivorous fish
Revista Brasileira de Zootecnia, 2012 The study evaluated the replacement of bovine heart by gelatin in the feed training of carnivorous fish, using giant trahira (Hoplias lacerdae) as an experimental model.
Ana Lúcia Salaro +7 more
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Fish gelatins: preparaton, propertiesand applications
Nutrition & Santé, 2016 Les industries alimentaires et pharmaceutiques du monde entier assistent à une demande croissante en gélatine, un biopolymère qui dérive du collagène. Cette protéine a suscité beaucoup d'attention pour sa biocompatibilité, sa biodégradabilité et pour ses propriétés biologiques et techno-fonctionnelles.
Mourad Jridi, Monçef Nasri
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Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
Scientific Reports, 2021 Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources.
Nurfarhana Hassan +3 more
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