Gelatin extraction from fish waste and potential applications in food sector-Reference-Cited by-同舟云学术

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Gelatin extraction from fish waste and potential applications in food sector

Published:2021-10-29 Issue:1 Volume:57 Page:154-163
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Usman Muhammad¹,Sahar Amna¹²^ORCID,Inam‐Ur‐Raheem Muhammad¹,Rahman Ubaid ur³,Sameen Aysha¹,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan

2. Department of Food Engineering University of Agriculture Faisalabad 38000 Pakistan

3. School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15286

Reference66 articles.

1. Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review

2. Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles

3. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

4. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

5. Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges

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1. Fish Gelatin-Based Flexible and Self-Healing Hydrogel Modified by Fe2(SO4)3;Gels;2024-08-28

2. Extraction and physicochemical characterization of native and broiler chicken feet gelatin;Journal of the Science of Food and Agriculture;2024-07-03

3. Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents;Food Chemistry;2024-07

4. Incorporation of fish and fishery waste into food formulations: A review with current knowledge;Trends in Food Science & Technology;2024-06

5. Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging;Food Hydrocolloids;2024-05

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