Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method-Reference-Cited by-同舟云学术

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Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method

Published:2018-08 Issue: Volume:81 Page:169-179
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tkaczewska Joanna,Morawska Małgorzata,Kulawik Piotr,Zając Marzena

Funder

National Centre for Research and Development, Poland

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

1. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time;Ahmad;Food Hydrocolloids,2011

2. Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides;Akagündüz;LWT-Food Science and Technology,2014

3. Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica);Arnesen;Bioresource Technology,2002

4. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin;Arnesen;Bioresource Technology,2007

5. Water vapor permeability of mammalian and fish gelatin films;Avena-Bustillos;Journal of Food Science,2006

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