Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industr...

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Detalles Bibliográficos
Autores principales: Derkach, Svetlana R., Voron’ko, Nikolay G., Kuchina, Yuliya A., Kolotova, Daria S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766531/
https://www.ncbi.nlm.nih.gov/pubmed/33352683
http://dx.doi.org/10.3390/polym12123051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766531/
https://www.ncbi.nlm.nih.gov/pubmed/33352683
http://dx.doi.org/10.3390/polym12123051

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