Journal ArticleDOI
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
Alias A. Karim,Rajeev Bhat +1 more
TLDR
This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.About:
This article is published in Food Hydrocolloids.The article was published on 2009-05-01. It has received 1055 citations till now. The article focuses on the topics: Gelatin.read more
Citations
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Journal ArticleDOI
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
Journal ArticleDOI
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.
Bilal Hassan,Shahzad Ali Shahid Chatha,Abdullah Ijaz Hussain,Khalid Mahmood Zia,Naseem Akhtar +4 more
TL;DR: Edible films and coatings are thin layers applied on food products to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality and freshness of ingredients.
Journal ArticleDOI
Current development of biodegradable polymeric materials for biomedical applications
TL;DR: This review outlines the current development of biodegradable natural and synthetic polymeric materials for various biomedical applications, including tissue engineering, temporary implants, wound healing, and drug delivery.
Journal ArticleDOI
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
TL;DR: A review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles.
Journal ArticleDOI
Use and application of gelatin as potential biodegradable packaging materials for food products.
TL;DR: This review will present the current situation with respect to gelatin usage as a packaging source material and the challenges that remain in order to move the manufacture of gelatin-based films nearer to commercial reality.
References
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Journal ArticleDOI
Structural and physical properties of gelatin extracted from different marine species: a comparative study.
TL;DR: Circular dichroism analysis reveals that gelling involves a refolding of denatured collagen chains into the typical triple helix conformation and, conversely, unfolding upon reheating, and the importance of slow cold maturation is revealed.
Book
Functional Properties of Food Macromolecules
TL;DR: Dilute Solution Viscometry of Food Biopolymers: structural properties of High Solids Biopolymer Systems and Functional Properties of Protein--Polysaccharide Mixtures.
Journal ArticleDOI
Bioactive compounds from marine processing byproducts – A review
Se-Kwon Kim,Eresha Mendis +1 more
TL;DR: This review has focused on the utilization of marine processing byproducts to screen bioactive compounds and their potential applications.