Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a conc...

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Detalles Bibliográficos
Autores principales: Santana, José C. C., Gardim, Roberta B., Almeida, Poliana F., Borini, Giovanna B., Quispe, Ada P. B., Llanos, Segundo A. V., Heredia, Jorge A., Zamuner, Stella, Gamarra, Felix M. C., Farias, Thiago M. B., Ho, Linda L., Berssaneti, Fernando T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7182801/
https://www.ncbi.nlm.nih.gov/pubmed/32121646
http://dx.doi.org/10.3390/polym12030529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7182801/
https://www.ncbi.nlm.nih.gov/pubmed/32121646
http://dx.doi.org/10.3390/polym12030529

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