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

• Main Authors: Ahmed, Mohamed Asif, Al-Kahtani, Hassan Abdullah M., Jaswir, Irwandi, AbuTarboush, Hamza, Ismail, Elsayed Ali
• Format: Article
• Language: English; English
• Published: Elsevier B.V. 2020
• Subjects: Q Science (General); TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/82233/1/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_full%20text.pdf; http://irep.iium.edu.my/82233/2/82233_Extraction%20and%20characterization%20of%20gelatin%20from%20camel%20skin_scopus.pdf; http://irep.iium.edu.my/82233/; https://www.sciencedirect.com/science/article/pii/S1319562X2030108X?via%3Dihub

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social...