Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
|
| Materias: | |
| 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 |