Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste-Reference-Cited by-同舟云学术

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Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste

Published:2023-10-16 Issue:8-9 Volume:32 Page:599-613
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Venkatesh Geetha¹²^ORCID,Das Moumita¹³^ORCID,Ramakrishna Chetana⁴^ORCID,Kumar Gurusiddaiah Suresh¹³²^ORCID

Affiliation:

1. Department of Biochemistry, CSIR- Central Food Technological Research Institute, Mysuru, India

2. Department of Biosciences, Mangalore University, Mangalore, India

3. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India

4. Traditional Foods and Applied Nutrition, CSIR-Central Food Technological Research Institute, Mysuru, India

Funder

Indian Council of Medical Research

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2258864

Reference56 articles.

1. Anti-Obesity Effect of Bombus ignitus Queen Glycosaminoglycans in Rats on a High-Fat Diet

2. Acid mucopolysaccharides in rat kidneys

3. Hyaluronic Acid Conjugates as Vectors for the Active Targeting of Drugs, Genes and Nanocomposites in Cancer Treatment

4. Development of a novel rheological method for determining melting properties of gelatin-based gummies

5. Xylooligosaccharides production by commercial enzyme mixture from agricultural wastes and their prebiotic and antioxidant potential

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