Membrane fractionation of gelatins extracted from skin of yellowfin tuna (<i>Thunnus albacares</i>): effect on molecular sizes and gelling properties of fractions-Reference-Cited by-同舟云学术

Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions

Published:2022-09-09 Issue:1 Volume:20 Page:183-189
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Montero Manuel¹^ORCID,Acosta Óscar G.¹^ORCID,Bonilla Ana I.¹^ORCID

Affiliation:

1. National Center of Food Science and Technology, University Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jose, Costa Rica

Funder

Universidad de Costa Rica

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2022.2107707

Reference45 articles.

1. Optimal design of industrial scale continuous process for fractionation by membrane technologies of protein hydrolysate derived from fish wastes

2. Aspiyanto. (2015). Potensi dan Aplikasi Diafiltrasi Pada Bidang Pangan, Perkebunan dan Peternakan. Pengembangan Teknologi Kimia Untuk Pengolahan Sumber Daya Alam Indonesia, ISSN 1693-, 1–11.

3. Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review

4. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins

5. Membrane diafiltration for enhanced purification of biologically active compounds from goji berries extracts

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