Processing and Industrial Aspects of Fish‐scale Collagen: A Biomaterials Perspective

Dhara, Santanu; Datta, Pallab; Pal, Pallabi; Sarkar, Soham

doi:10.1002/9781118375082.ch30

Cited by 4 publications

(1 citation statement)

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“…Gelatin is derived from the partial hydrolysis of collagen (Hui, ), commonly obtained from mammals (porcine and bovine; Gómez‐Guillén et al, ), but it is subject to greater restrictions and skepticism among consumers due to sociocultural and health‐related concerns, which has triggered a growing demand for gelatin from alternative sources (Almeida & Lannes, ; Dhara, Datta, Pal, & Sarkar, ; Karim & Bhat, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of chicken by‐product gelatin on the physicochemical properties and texture of chocolate spread

Almeida

Lannes

2017

Journal of Texture Studies

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Although several studies have been conducted on obtaining alternative gelatin sources for mammals, the extracted gelatin from poultry by-product is still little explored and the knowledge on the application in food products, particularly in complex systems such as emulsions, has not been well established. The development of a low-fat food should take into account the complexity of the system involved, such as the emulsion spreads. The incorporation of gelatin in aqueous solution is a challenging task because the physical properties and the rheological behavior can be strongly influenced. Given the nutritional and functional properties of the gelatin and chocolate and its wide acceptability among the consumers, the incorporation of these two ingredients in the development of a new product sets up a promising study.

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Section: Introductionmentioning

confidence: 99%