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Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology
Chicken skin is a major byproduct of the poultry industry. This study was undertaken to extract and characterize fat and gelatin from chicken skin. To do this, the chicken skin was wet‐rendered at different temperature–time combinations and the yield and properties of the extracted gelatin and fat w...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179164/ https://www.ncbi.nlm.nih.gov/pubmed/35702298 http://dx.doi.org/10.1002/fsn3.2807 |