Effect of various extraction times on the physicochemical properties, functional groups, and microstructure of snakehead fish Channa striata skin–scale blended gelatin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
https://link.springer.com/content/pdf/10.1007/s12562-023-01713-6.pdf
Reference66 articles.
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2. Ahmad M, Benjakul S (2011) Food hydrocolloids characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocoll 25(3):381–388. https://doi.org/10.1016/j.foodhyd.2010.07.004
3. Akagündüz Y, Mosquera M, Giménez B, Alemán A, Montero P, Gómez-Guillén MC (2014) Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides. Lwt 55(2):579–585. https://doi.org/10.1016/j.lwt.2013.10.026
4. Atef M, Mahdi OS (2017) Health benefits and food applications of bioactive compounds from fish byproducts: a review. J Funct Foods 35:673–681. https://doi.org/10.1016/j.jff.2017.06.034
5. Begum M, Al Mamun MZU, Miah MAS (2021) Nutritional profiling of selected fish’s scales: an approach to determine its prospective use as a biomaterial. Int J Fisher Aquat Stud 9(3):26–31
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