Structural characteristics of camel-bone gelatin by demineralization and extraction-Reference-Cited by-同舟云学术

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Structural characteristics of camel-bone gelatin by demineralization and extraction

Published:2017-03-12 Issue:11 Volume:20 Page:2559-2568
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

AL-Kahtani Hassan A.¹,Jaswir Irwandi²³⁴,Ismail Elsayed A.¹,Ahmed Mohammed Asif¹,Monsur Hammed Ademola²,Olorunnisola Saeed³,Octavianti Fitri⁴⁵

Affiliation:

1. Food Science and Nutrition Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia

2. Biotechnology Engineering Department, International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia

3. International Institute of Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur, Malaysia

4. Marine Natural Products Research Centre (MPRC), Surya University, Tangerang, Indonesia

5. Faculty of Dentistry, Universiti Sains Islam Malaysia (USIM), Pandan Indah, Kuala Lumpur, Malaysia

Funder

National Plan for Science and Technology, King Saud University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1244543

Reference25 articles.

1. Modification of Gelatine withGalla chinensisExtract, a Natural Crosslinker

2. Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

3. Structural and physical properties of gelatin extracted from different marine species: a comparative study

4. Structural Characteristics of Tilapia (Oreochromis mossambicus) Bone Gelatin: Effects of Different Liming Methods

5. Fish gelatin: a renewable material for developing active biodegradable films

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4. A physicochemical evaluation of ossein–hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids;Journal of Food Science;2024-02-11

5. New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review;Trends in Food Science & Technology;2024-02

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