Optimization of extraction process of plant-based gelatin replacer
Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad...
Saved in:
Main Authors: | Jaswir, Irwandi, Alotaibi, Abeer, Jamal, Parveen, Octavianti, Fitri, Lestari, Widya, Hendri, Ridar, Alkahtani, Ali Hussein |
---|---|
Format: | Article |
Language: | English English |
Published: |
Universiti Putra Malaysia
2016
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/53435/1/Plant-based%20gelatin.pdf http://irep.iium.edu.my/53435/7/53435_Optimization%20of%20extraction_SCOPUS.pdf http://irep.iium.edu.my/53435/ http://www.ifrj.upm.edu.my/23%20(06)%202016/(30).pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Camel gelatin composition, properties, production,
and applications
by: Jaswir, Irwandi, et al.
Published: (2020) -
Novel plant-based gelatin replacers
by: Jaswir, Irwandi, et al.
Published: (2011) -
Detection of Porcine and Bovine Gelatine in Dental Materials
by: Lestari, Widya, et al.
Published: (2021) -
Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR)
spectroscopy coupled with principal component analysis and
Polymerase Chain Reaction (PCR) assay for the detection of porcine
and bovine gelatins in dental materials
by: Irfanita, Nining, et al.
Published: (2022) -
Rapid detection on porcine gelatin in dental materials using attenuated total reflection fourier transform infrared spectroscopy (ATR-FTIR)
by: Lestari, Widya, et al.
Published: (2017)