Review: gelatin, source, extraction and industrial applications

• Autorzy: Mariod A. A. , Adam H. F.
• Języki publikacji: EN

Abstrakty

EN

Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not onły from the skin and bones of land animals, but also from fish and insects. In recent years gelatins from fish and edible insects provide an altemative source that is acceptable for halal (Muslim) and kosher (Jewish) products, gelatin extraction has been reported for different fishes and insects. In gelatin manufacture, two methods are usually used: the acid and the alkaline processes, to produce type A and type B gelatins, respectively.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 2
• Opis fizyczny: p.135-147,fig.,ref.

Twórcy

autor

Mariod A. A.

• College of Sciences and Arts - Al-Kamil, King Abdulaziz University, P.O. Box 110, Al-Kamil 21931, Saudi Arabia
• Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Khartoum North, Sudan

autor

Adam H. F.

• Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Khartoum North, Sudan

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