References and further reading about gelatin

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  1. Ideia, P., Pinto, J., Ferreira, R., Figueiredo, L., Spínola, V., Castilho, P.C. (2020). Fish processing industry residues: A review of valuable products extraction and characterization methods. Waste and Biomass Valorization, 11(7): 3223-3246. https://doi.org/10.1007/s12649-019-00739-1
  2. Liu, D., Nikoo, M., Boran, G., Zhou, P., Regenstein, J.M.   (2015). Collagen and gelatin. Annual Review of Food Science and Technology, 6: 527-557. https://doi.org/10.1146/annurev-food-031414-111800
  3. Milovanovic, I., Hayes, M. (2018). Marine gelatine from rest raw materials. Applied Sciences, 8(12): 2407. https://doi.org/10.3390/app8122407
  4. Karim, A.A., Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3): 563-576.  https://doi.org/10.1016/j.foodhyd.2008.07.002
  5. Sousa, S.C., Vázquez, J.A., Pérez-Martín, R.I., Carvalho, A.P., Gomes, A.M. (2017). Valorization of by-products from commercial fish species: Extraction and chemical properties of skin gelatins. Molecules, 22: 1545.  https://doi.org/10.3390/molecules22091545
  6. Vázquez et al. (2020). Tailor-made process to recover high added value compounds from fishery by-products. Green Extraction and Valorization of By-Products from Food Processing (Chapter 4). Eds. F.J. Barba et al., CRC Press, Taylor & Francis Group, Boca Raton. ISBN: 978-0-429-32500-7. pp. 91-141.
  7. Wasswa, J., Tang, J., Gu, X. (2007). Utilization of fish processing by-products in the gelatin industry. Food Reviews International, 23(2): 159-174.  https://doi.org/10.1080/87559120701225029


Last modified: Friday, 15 October 2021, 9:25 PM