Results 61 to 70 of about 56,522 (304)

Application of gelatin coating incorporated with cinnamon essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storage [PDF]

, 2012
In this study, the effect of gelatin coating enriched with cinnamon oil for fresh fillet of rainbow trout on microbial were studied, chemical and sensory characteristics during storage at refrigerator condition.
Rezaei, M., Taghizadeh Andevari, GH.
core  

Status of TG enzyme modified fish gelatin

International Journal of Biology and Life Sciences, 2023
TG enzyme can catalyze the ligation reaction (glycosylation reaction), crosslinking reaction and deamination reaction between or within proteins, and has great application potential in the food field. TG enzyme was used as coagulant to modify fish gelatin, and the effects of crosslinking temperature, pH, TG enzyme dosage, gelatin concentration and ...
openaire   +1 more source

Formation of Stable Amorphous Calcium Phosphate and Collagen Assemblies by a Versatile Spray‐Drying Approach

Advanced Functional Materials, EarlyView.
Amorphous calcium phosphate (ACP) microparticles with long‐term and thermal stability are prepared with or without collagen using a scalable one‐pot spray‐drying process. Under simulated physiological conditions, they crystallize into biomimetic bone mineral and, when combined with collagen, form extrudable, fibrillar bone‐like 3D constructs.
Camila Bussola Tovani, Nessma Bennaceur, Celina Benkhellat, Tristan Georges, Clara Doisneau, Vaskar Sardhalia, Thierry Azaïs, Flora Lemaire, Halima Kerdjoudj, Mohamed Selmane, Capucine Sassoye, Marie Albéric, Cédric Boissière, Nadine Nassif   +13 more
wiley   +1 more source

Recent advances in sturgeon nutrition. [PDF]

, 2017
Sturgeons are fish species of biological and economical importance, and most of them are endangered, vulnerable or rare because of their large size, late sexual maturity, long period between spawning, and longevity.
Hung, Silas SO
core   +2 more sources

The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin

Foods, 2022
In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81–93.61%), and low lipid (0.13–0.39 ...
Jinmeng He, Jian Zhang, Yingjie Xu, Yigang Ma, Xiaobing Guo   +4 more
openaire   +3 more sources

3D‐Printed Porous Hydroxyapatite Formed via Enzymatic Mineralization

Advanced Functional Materials, EarlyView.
Bone combines lightness, strength, and the ability to heal, inspiring new materials design. This work introduces a room‐temperature, enzyme‐mediated 3D printing method to create porous hydroxyapatite scaffolds. The process avoids energy‐intensive sintering, preserves bioactivity, and allows control over porosity and mineralization.
Francesca Bono, Anna Puiggalí‐Jou, Greta Cocchi, Mariangela Miccoli, Katharina Maniura‐Weber, Marcy Zenobi‐Wong, Esther Amstad   +6 more
wiley   +1 more source

Characteristics of tilapia fish scale gelatin and its application in surimi [PDF]

BIO Web of Conferences
Surimi is a minced fish commonly used as a raw material for fish jelly production. A strong gel formation in surimi can support fish jelly products to be compact, elastic, and durable.
Nurilmala Mala, Ramadhan Wahyu, Putri Andini Nabila   +2 more
doaj   +1 more source

Dual‐Layer Living Hydrogel Enables On‐Demand Delivery of Phages and Probiotics for Synergistic Wound Infection Therapy

Advanced Functional Materials, EarlyView.
A dual‐layer living hydrogel, ProΦGel, integrates bacteriophages and probiotics for synergistic wound infection therapy. The outer gelatin‐based matrix releases phages on demand in response to P. aeruginosa infections, while inner alginate beads sustain probiotic delivery.
Siyuan Tao, Darine D'Adam, Anna Hu, Sixuan Zhang, Josua Roduner, Katharina Maniura‐Weber, Qun Ren   +6 more
wiley   +1 more source

Storage stability and color characteristics of acylated and non-acylated anthocyanins in fish and beef gelatin gel system [PDF]

, 2018
Gummies are well-known confectionaries usually dyed with artificial colorants. However, some health concerns about artificial colorants have pushed the industry to produce gummies with naturally derived colors. Anthocyanins are pigments in vegetables and
Khairuddin, Siti Fatimah
core  

Characterization of Fish Skin Gelatin Yellowfin Tuna

Jurnal Pengolahan Hasil Perikanan Indonesia, 2017
Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is nogelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus ...
Mala Nurilmala, Agoes Mardiono Jacoeb, Rofi Ahmad Dzaky   +2 more
openaire   +2 more sources