Potentiality of analytical approaches to determine gelatin authenticity in food systems: A review-Reference-Cited by-同舟云学术

Potentiality of analytical approaches to determine gelatin authenticity in food systems: A review

Published:2020-03 Issue: Volume:121 Page:108968
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ishaq Anum,Rahman Ubaid ur,Sahar Amna,Perveen Rashida,Deering Amanda J.,Khalil Anees Ahmed^ORCID,Aadil Rana Muhammad^ORCID,Hafeez Muhammad Adnan,Khaliq Adnan,Siddique Umera

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins;Cebi;Food Chemistry,2016

4. Identification of five gelatins by ultra performance liquid chromatography/time-of-flight mass spectrometry (UPLC/Q-TOF-MS) using principal component analysis;Cheng;Journal of Pharmaceutical and Biomedical Analysis,2012

5. Detection of porcine DNA in gelatin and gelatine-containing processed food products-Halal/Kosher authentication;Demirhan;Meat Science,2012

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