Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial porcine skin gelatin, cold water fish skin gelatin...

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Detalles Bibliográficos
Autores principales: Yang, Lili, Zi, Ye, Shi, Cuiping, Chen, Jiahui, Xu, Jiamin, Wang, Xichang, Zhong, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676480/
https://www.ncbi.nlm.nih.gov/pubmed/36419549
http://dx.doi.org/10.3389/fnut.2022.1059403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9676480/
https://www.ncbi.nlm.nih.gov/pubmed/36419549
http://dx.doi.org/10.3389/fnut.2022.1059403

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