Nothing Special   »   [go: up one dir, main page]

Baziwane et al., 2003 - Google Patents

Gelatin: the paramount food additive

Baziwane et al., 2003

Document ID
17066199229036490791
Author
Baziwane D
He Q
Publication year
Publication venue
Food Reviews International

External Links

Snippet

Of all the hydrocolloids in use today, surely none has proven as popular with the general public and found favor in as wide a range of food products as gelatin. A sparkling, clear dessert jelly has become the archetypal gel and the clean melt‐in‐the‐mouth texture is a …
Continue reading at www.tandfonline.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K8/00—Cosmetic or similar toilet preparations
    • A61K8/18—Cosmetic or similar toilet preparations characterised by the composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Similar Documents

Publication Publication Date Title
Baziwane et al. Gelatin: the paramount food additive
Wasswa et al. Utilization of fish processing by-products in the gelatin industry
Johnston-Banks Gelatine
Regenstein et al. Collagen and gelatin from marine by-products
Sultana et al. Gelatine, collagen, and single cell proteins as a natural and newly emerging food ingredients
Milovanovic et al. Marine Gelatine from rest raw materials
Lu et al. Changes in protein oxidation, water-holding capacity, and texture of bighead carp (Aristichthys nobilis) fillets under chilled and partial frozen storage
CN105637096A (en) Hydrolysate of animal protein, manufacturing method thereof and use thereof
CN104996965A (en) Salt-free chicken paste essence and preparation method thereof
Bashir et al. Antioxidant properties of Scomber japonicus hydrolysates prepared by enzymatic hydrolysis
CN104996966A (en) Low-salt strong-fragrance pork essence and preparation method thereof
Chiarelli et al. The emergence of jellyfish collagen: A comprehensive review on research progress, industrial applications, and future opportunities
Ji et al. Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles
Nagai et al. Antioxidative activities and angiotensin I-converting enzyme inhibition of extracts prepared from chum salmon (Oncorhynchus keta) cartilage and skin
CN1148946A (en) Series of instant products of nutrient fish jelly and the preparation thereof
CN105011090A (en) Sauce flavored beef extract essence with low salt and preparation method of sauce flavored beef extract essence
CN1151290A (en) Hydrolized pearl shellfish meat and similar livings and method of making them into oral liquid
Soutelino et al. Technological aspects and health effects of hydrolyzed collagen and application in dairy products
Amyoony et al. Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply
Hayes et al. Advances in the processing of marine discard and by-products
Mahjoorian et al. A mathematical model for describing the rheological behaviour of skin gelatine extracted from the Caspian Sea Huso huso
Coultate et al. Food: the definitive guide
Ofori Preparation of gelatin from fish skin by an enzyme aided process
Sebastian Industrial gelatin manufacture–theory and practice
KR100960036B1 (en) Method of Manufacturing a Transparent Gelatin Shape Collagen Food Made with Tendon and Pettitoe of Cow