Cargando…
Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing
(1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health. Instead, bovine skin gelatin hydrolysates present health benefits such as being a rejuvenating agent, stimulating collagen product...
Autores principales: | Nuñez, Suleivys M., Cárdenas, Constanza, Valencia, Pedro, Pinto, Marlene, Silva, Javier, Pino-Cortés, Ernesto, Almonacid, Sergio |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094089/ https://www.ncbi.nlm.nih.gov/pubmed/37048317 http://dx.doi.org/10.3390/foods12071496 |
Ejemplares similares
-
Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
por: Ma, Yan-Shi, et al.
Publicado: (2019) -
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes
por: Valencia, Pedro, et al.
Publicado: (2021) -
Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
por: Kim, Hyun-Wook, et al.
Publicado: (2014) -
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin
por: Rosmawati,, et al.
Publicado: (2023) -
Cosmetic, Biomedical and Pharmaceutical Applications of Fish Gelatin/Hydrolysates
por: Al-Nimry, Suhair, et al.
Publicado: (2021)