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

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...

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Detalles Bibliográficos
Autores principales: Ahmed, Mohammed Asif, Al-Kahtani, Hassan A., Jaswir, Irwandi, AbuTarboush, Hamza, Ismail, Elsayed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254032/
https://www.ncbi.nlm.nih.gov/pubmed/32489300
http://dx.doi.org/10.1016/j.sjbs.2020.03.022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254032/
https://www.ncbi.nlm.nih.gov/pubmed/32489300
http://dx.doi.org/10.1016/j.sjbs.2020.03.022

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