The effects of sugars on moisture sorption isotherm and functional properties of cold water fish gelatin films

2015 ◽  
Vol 79 ◽  
pp. 370-376 ◽  
Author(s):  
Parham Hazaveh ◽  
Abdorreza Mohammadi Nafchi ◽  
Hossein Abbaspour
Keyword(s):  
Functional Properties ◽  
Sorption Isotherm ◽  
Cold Water ◽  
Moisture Sorption ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Moisture Sorption Isotherm ◽  
Water Fish

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

2009 ◽  
Vol 95 (2) ◽  
pp. 327-331 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Syed H. Imam ◽  
Greg M. Glenn ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cold Water ◽  
Fish Gelatin ◽  
Drying Temperature ◽  
Gelatin Films ◽  
Water Fish

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier

scholarly journals Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application

PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  
Keyword(s):  
Tissue Engineering ◽  
Cold Water ◽  
Engineering Application ◽  
Tissue Engineering Application ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

2016 ◽  
Vol 8 (10) ◽  
pp. 98-104
Author(s):  
U. I. Meko Ayub ◽  
Berhimpon Siegfried ◽  
Ketut Suwetja I ◽  
G. Ijong Frans
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Liquid Smoke ◽  
Moisture Sorption Isotherm

scholarly journals Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 322-329
Author(s):  
F. Yeasmin ◽  
N.N. Hira ◽  
H. Rahman ◽  
M.N. Islam
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Zingiber Officinale ◽  
Biologically Active ◽  
Constant Thickness ◽  
Dehydration Kinetics ◽  
Active Components ◽  
Isotherm Study ◽  
Overall Acceptability ◽  
Moisture Sorption Isotherm

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

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

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

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 industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

scholarly journals Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol

2017 ◽  
Vol 178 ◽  
pp. 368-377 ◽  
Author(s):  
Alejandra Bermúdez-Oria ◽  
Guillermo Rodríguez-Gutiérrez ◽  
Blanca Vioque ◽  
Fátima Rubio-Senent ◽  
Juan Fernández-Bolaños
Keyword(s):  
Functional Properties ◽  
Fish Gelatin ◽  
Gelatin Films
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