نتایج جستجو برای: gelatin.

تعداد نتایج: 9199  

Journal: :فرآوری و نگهداری مواد غذایی 0

the aim of this study was to investigate the influence of various treatments with filter-aids on pomegranate juice quality. the pomegranate used in this study was malas variety. different treatments in cold clarification method attempted were pectolitic enzyme, pectolitic enzyme-gelatin-bentonit, pectolitic enzyme-gelatin-silica sol, pectolitic enzyme-gelatin-bentonit-silica sol, gelatin-benton...

ژورنال: علمی شیلات ایران 2020

In this study, for the first time, lanternfish gelatin (Benthosema pterotum Alcock, 1890) was extracted and the composition (moisture, ash, protein), gel strength, gelling and melting temperature of extracted gelatin was investigated and compared with those of the commercial bovine gelatin purchased from market. The two gelatin samples were also compared in terms of color properties. Moisture a...

Journal: :galen medical journal 0
gholamreza kavoosi institute of biotechnology, shiraz university amin shakiba shiraz university mahmood ghorbani department of environmental engineering,shiraz university seyed mohammad mahdi dadfar food sciences department, shiraz university amin mohammadi purfard institute of biotechnology,shiraz university

background: development of biodegradable and biocompatible films based on protein polymer with strong antioxidant and antibacterial activities has gradually obtained extensive concern in the world. in this study, the improvement of gelatin film properties incorporated with ferula assa-foetida essential oil (fao) as a potential antioxidant/antibacterial wound dressing film was investigated. mate...

2014
Norizah Mhd Sarbon Farah Badii Nazlin K Howell

The aims of this study were to report for the first time, the extraction and physico-chemical properties of chicken skin gelatin compared to bovine gelatin. Extracted chicken skin gelatin 6.67 % (w/v) had a higher bloom value (355 ± 1.48 g) than bovine gelatin (259 ± 0.71 g). The dynamic viscoelastic profile of chicken gelatin exhibited higher viscous and elastic modulus values compared to bovi...

Gelatin is considered as a partially degraded product of collagen and it is a biodegradable polymer which can be used to produce scaffolds for tissue engineering. Three-dimensional, porous gelatin scaffolds were fabricated by thermally induced phase separation and freeze-drying method. Their porous structure and pore size were characterized by scanning electron microscopy. Scaffolds with differ...

A. Kouchakian Sabour, Gh. Zare Gashti H. Sababi S. Moeini

Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...

2017
Penphitcha Amonpattaratkit Sureerat Khunmanee Dong Hyun Kim Hansoo Park

In this work, crosslinkers were prepared by conjugating high- and low-molecular-weight gelatin with different mole ratios of itaconic acid (IA) with double bonds. Then, the gelatin-itaconic acid (gelatin-IA) crosslinkers were compared with the gelatin-methacrylate (gelatin-MA) crosslinkers. The molecular weights and structures of gelatin-MA and gelatin-IA were confirmed using gel permeation chr...

Journal: :علوم تغذیه و صنایع غذایی ایران 0
سارا خشنودی نیا s khoshnoudinia ناصر صداقت n sedaghat

background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...

One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline g...

A. Kouchakian Sabour, Gh. Zare Gashti, H. Sababi, S. Moeini,

Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...

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