메뉴 건너뛰기




Volumn 5, Issue , 2014, Pages 9-18

Response surface optimization of bromelain-assisted gelatin extraction from surimi processing wastes

Author keywords

Bromelain; Fish gelatin; Imino acids; Response surface methodology; Surimi processing wastes

Indexed keywords


EID: 84893132015     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.10.001     Document Type: Article
Times cited : (36)

References (58)
  • 1
    • 77957763384 scopus 로고    scopus 로고
    • Characteristics of gelatin from the skin of unicorn leatheijacket (aluterus monoceros) as influenced by acid pretreatment and extraction time
    • Ahmad, M., & Benjakul, S. (2011). Characteristics of gelatin from the skin of unicorn leatheijacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloids, 25(3), 381-388.
    • (2011) Food Hydrocolloids , vol.25 , Issue.3 , pp. 381-388
    • Ahmad, M.1    Benjakul, S.2
  • 4
    • 40549131025 scopus 로고    scopus 로고
    • Fish industry waste: Treatments, environmental impacts, current and potential uses
    • DOI 10.1111/j.1365-2621.2006.01513.x
    • Arvanitoyannis, I. S., & Kassaveti, A. (2008). Fish industry waste: Treatments, environmental impacts, current and potential uses. International Journal of Food Science & Technology, 43(4), 726-745. (Pubitemid 351362046)
    • (2008) International Journal of Food Science and Technology , vol.43 , Issue.4 , pp. 726-745
    • Arvanitoyannis, I.S.1    Kassaveti, A.2
  • 5
    • 67349249429 scopus 로고    scopus 로고
    • Characteristics of gelatin from the skins of bigeye snapper, priacanthus tcryenus and priacanthus macracanthus
    • Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y., & Roytrakul, S. (2009). Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tcryenus and Priacanthus macracanthus. Food Chemistry, 116(2), 445-451.
    • (2009) Food Chemistry , vol.116 , Issue.2 , pp. 445-451
    • Benjakul, S.1    Oungbho, K.2    Visessanguan, W.3    Thiansilakul, Y.4    Roytrakul, S.5
  • 7
    • 33748874283 scopus 로고    scopus 로고
    • Collagens at a glance
    • DOI 10.1007/b103817, Collagen: Primer in Structure, Processing and Assembly
    • Brinckmann, J. (2005). Collagens at a glance. In J. Brinckmann, H. Notbohm, & P. K. Muller (Eds.), Collagen: Primer in Structure, Processing and Assembly (pp. 1-6). Berlin [u.a.]: Springer. (Pubitemid 44423495)
    • (2005) Topics in Current Chemistry , vol.247 , pp. 1-6
    • Brinckmann, J.1
  • 8
    • 33747125051 scopus 로고    scopus 로고
    • Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)
    • DOI 10.1016/j.foodchem.2006.01.046, PII S0308814606001063
    • Cheow, C. S., Norizah, M S., Kyaw, Z. Y., & Howell, N. K. (2007). Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chemistry, 101(1), 386-391. (Pubitemid 44219032)
    • (2006) Food Chemistry , vol.101 , Issue.1 , pp. 386-391
    • Cheow, C.S.1    Norizah, M.S.2    Kyaw, Z.Y.3    Howell, N.K.4
  • 9
    • 8644260856 scopus 로고    scopus 로고
    • Extracting optimization and physical properties of yellowfin tuna (thunnus albacares) skin gelatin compared to mammalian gelatins
    • Cho, S. M., Gu, Y. S., & Kim, S. B. (2005). Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hy drocolloids, 19(2), 221-229.
    • (2005) Food Hy Drocolloids , vol.19 , Issue.2 , pp. 221-229
    • Cho, S.M.1    Gu, Y.S.2    Kim, S.B.3
  • 10
    • 33646928069 scopus 로고    scopus 로고
    • The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins
    • DOI 10.1016/j.foodhyd.2005.08.002, PII S0268005X05001657
    • Cho, S. H., Jahncke, M. L, Chin, K. B, & Eun, J. B. (2006). The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins. Food Hydrocolloids, 20, 810-816. (Pubitemid 43796135)
    • (2006) Food Hydrocolloids , vol.20 , Issue.6 , pp. 810-816
    • Cho, S.-H.1    Jahncke, M.L.2    Chin, K.-B.3    Eun, J.-B.4
  • 11
    • 0028500067 scopus 로고
    • Comparative efficiency of pepsin and proctase for the preparation of bovine skin gelatin
    • DOI 10.1016/0141-0229(94)90032-9
    • Chomarat, N., Robert, L, Seris, J. L., & Kem, P. (1994). Comparative efficiency of pepsin and proctase for the preparation of bovine skin gelatin. Enzyme and Microbial Technology, 16(9), 756-760. (Pubitemid 24269248)
    • (1994) Enzyme and Microbial Technology , vol.16 , Issue.9 , pp. 756-760
    • Chomarat, N.1    Robert, L.2    Seris, J.L.3    Kern, P.4
  • 12
    • 0034814202 scopus 로고    scopus 로고
    • Gelatin:A valuable protein for food and pharmaceutical industries: Review
    • Djagny, K. B., Wang, Z., & Xu, S. (2001). Gelatin: A valuable protein for food and pharmaceutical industries: Review. Critical Reviews in Food Science and Nutrition, 41(6), 481-492. (Pubitemid 32931338)
    • (2001) Critical Reviews in Food Science and Nutrition , vol.41 , Issue.6 , pp. 481-492
    • Djagny, K.B.1    Wang, Z.2    Xu, S.3
  • 13
    • 49249088070 scopus 로고    scopus 로고
    • Properties of collagen from skin, scale and bone of carp (cyprinus carpio)
    • Duan, R., Zhang, J., Du, X., Yao, X., & Konno, K. (2009). Properties of collagen from skin, scale and bone of carp (Cyprinus carpio). Food Chemistry, 112(3), 702-706.
    • (2009) Food Chemistry , vol.112 , Issue.3 , pp. 702-706
    • Duan, R.1    Zhang, J.2    Du, X.3    Yao, X.4    Konno, K.5
  • 14
    • 0009286777 scopus 로고
    • Chemical constitution of gelatin
    • A. G. Ward, & A. Courts (Eds.),.New York: Academic Press
    • Eastoe, J. E., & Leach, A. A. (1977). Chemical constitution of gelatin. In A. G. Ward, & A. Courts (Eds.), The science and technology of gelatin (pp. 73-107). New York: Academic Press.
    • (1977) The Science and Technology of Gelatin , pp. 73-107
    • Eastoe, J.E.1    Leach, A.A.2
  • 15
    • 0002312592 scopus 로고    scopus 로고
    • Characteristics of edible muscle tissue
    • O. R. Fennema (Ed.), . New York: Marcel Dekker
    • Foegeding, E., Lanier, T. C., & Hultin, H. O. (1996). Characteristics of edible muscle tissue. In O. R. Fennema (Ed.), Food chemistry (pp. 879-942). New York: Marcel Dekker.
    • (1996) Food Chemistry , pp. 879-942
    • Foegeding, E.1    Lanier, T.C.2    Hultin, H.O.3
  • 16
    • 0033769602 scopus 로고    scopus 로고
    • Modification of the substrate specificity of porcine pepsin for the enzymatic production of bovine hide gelatin
    • Galea, C. A., Dalrymple, B. P., Kuypers, R., & Blakeley, R. (2000). Modification of the substrate specificity of porcine pepsin for the enzymatic production of bovine hide gelatin. Protein Science, 9, 1947-1959.
    • (2000) Protein Science , vol.9 , pp. 1947-1959
    • Galea, C.A.1    Dalrymple, B.P.2    Kuypers, R.3    Blakeley, R.4
  • 17
    • 0033797890 scopus 로고    scopus 로고
    • Rheological characterisation of gelatins from mammalian and marine sources
    • Gilsenan, P. M, & Ross-Murphy, S. B. (2000). Rheological characterisation of gelatins from mammalian and marine sources. Food Hydrocolloids, 14(3), 191-195.
    • (2000) Food Hydrocolloids , vol.14 , Issue.3 , pp. 191-195
    • Gilsenan, P.M.1    Ross-Murphy, S.B.2
  • 18
    • 84877621783 scopus 로고
    • Gelatin
    • New York: Academic Press Inc.359-397
    • Glicksman, M. (1969). Gelatin. In Gum technology in the food industry (pp. 359-397)New York: Academic Press Inc.359-397.
    • (1969) Gum Technology in the Food Industry , pp. 359-397
    • Glicksman, M.1
  • 20
    • 0036132846 scopus 로고    scopus 로고
    • Structural and physical properties of gelatin extracted from different marine species: A comparative study
    • DOI 10.1016/S0268-005X(01)00035-2, PII S0268005X01000352
    • Gomez-Guillen, M. C., Tumay, J., Fernandez-Diiaz, M. D., Ulmo, N., Lizarbe, M. A., & Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids, 16(1), 25-34. (Pubitemid 33134723)
    • (2002) Food Hydrocolloids , vol.16 , Issue.1 , pp. 25-34
    • Gomez-Guillen, M.C.1    Turnay, J.2    Fernandez-Diaz, M.D.3    Ulmo, N.4    Lizarbe, M.A.5    Montero, P.6
  • 22
    • 0036689445 scopus 로고    scopus 로고
    • Rheological properties of fish gelatins
    • Gudmundsson, M. (2002). Rheological properties of fish gelatins. Journal of Food Science, 67(6), 2172-2176. (Pubitemid 34989903)
    • (2002) Journal of Food Science , vol.67 , Issue.6 , pp. 2172-2176
    • Gudmundsson, M.1
  • 23
    • 0030794413 scopus 로고    scopus 로고
    • Gelatin from cod skins as affected by chemical treatments
    • Gudmundsson, M., & Hafsteinsson, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62(1), 37-39.
    • (1997) Journal of Food Science , vol.62 , Issue.1 , pp. 37-39
    • Gudmundsson, M.1    Hafsteinsson, H.2
  • 24
    • 1042266353 scopus 로고    scopus 로고
    • Physical and rheological properties of fish gelatin compared to mammalian gelatin
    • Haug, I. J., Draget, K. I., & Smidsrod, O. (2004). Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, 18(2), 203-213.
    • (2004) Food Hydrocolloids , vol.18 , Issue.2 , pp. 203-213
    • Haug, I.J.1    Draget, K.I.2    Smidsrod, O.3
  • 25
    • 84893142159 scopus 로고    scopus 로고
    • Rapid, accutare, sensitive, and reproducible hplc analysis of amino acids
    • accessed September 12, 2012
    • Henderson, J.W., Ricker, R.D., Bidlingmeyer, B.A., & Woodward, C. 2000. Rapid, accutare, sensitive, and reproducible HPLC analysis of amino acids. Internet (http://www.chem.agilent.com/Library/chromatograms/59801193.pdf) (accessed September 12, 2012).
    • (2000) Internet
    • Henderson, J.W.1    Ricker, R.D.2    Bidlingmeyer, B.A.3    Woodward, C.4
  • 27
    • 0002350937 scopus 로고
    • Raw materials
    • A. G. Ward, & A. Courts (Eds.), . New York: Academic Press
    • Hinterwaldner, R. (1977). Raw materials. In A. G. Ward, & A. Courts (Eds.), The science and technology of gelatin (pp. 295-314). New York: Academic Press.
    • (1977) The Science and Technology of Gelatin , pp. 295-314
    • Hinterwaldner, R.1
  • 28
    • 3142605263 scopus 로고    scopus 로고
    • Optimization of extraction conditions for pollock skin gelatin
    • Hou, P. Z., & Regenstein, J. M. (2004). Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science, 69(5), C393-C398.
    • (2004) Journal of Food Science , vol.69 , Issue.5 , pp. 393-398
    • Hou, P.Z.1    Regenstein, J.M.2
  • 29
    • 79952506405 scopus 로고    scopus 로고
    • Gelatins from three cultured freshwater fish skins obtained by liming process
    • Jamilah, B., Tan, K. W., Umi Hartina, M. R., & Azizah, A. (2011). Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids, 25(5), 1256-1260.
    • (2011) Food Hydrocolloids , vol.25 , Issue.5 , pp. 1256-1260
    • Jamilah, B.1    Tan, K.W.2    Umi Hartina, M.R.3    Azizah, A.4
  • 30
    • 79959210162 scopus 로고    scopus 로고
    • Chemical composition and characteristics of skin gelatin from gray triggerfish (balistes capriscus)
    • Jellouli, K., Balti, R., Bougatef, A., Hmidet, N., Barkia, A., & Nasri, M. (2011). Chemical composition and characteristics of skin gelatin from gray triggerfish (Balistes capriscus). LWT - Food Science and Technology, 44(9), 1965-1970.
    • (2011) LWT - Food Science and Technology , vol.44 , Issue.9 , pp. 1965-1970
    • Jellouli, K.1    Balti, R.2    Bougatef, A.3    Hmidet, N.4    Barkia, A.5    Nasri, M.6
  • 31
    • 0000145831 scopus 로고
    • Gelatin
    • P. Harris (Ed.),.New York: Elsevier Science Publisher Ltd
    • Johnston-Banks, F. A. (1990). Gelatin. In P. Harris (Ed.), Food gels (pp. 233-289). New York: Elsevier Science Publisher Ltd.
    • (1990) Food Gels , pp. 233-289
    • Johnston-Banks, F.A.1
  • 33
    • 33748192961 scopus 로고    scopus 로고
    • Skin gelatin from bigeye snappier and brownstripe redsnapper chemical compositions and effect of microbial transglutaminase on gel properties
    • Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. . Skin gelatin from bigeye snappier and brownstripe redsnapper Chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids, 20(8), 1216-1222.
    • Food Hydrocolloids , vol.20 , Issue.8 , pp. 1216-1222
    • Jongjareonrak, A.1    Benjakul, S.2    Visessanguan, W.3    Tanaka, M.4
  • 34
    • 34548027489 scopus 로고    scopus 로고
    • Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology
    • DOI 10.1016/j.biortech.2006.03.019, PII S0960852406001465
    • Kasankala, L. M., Xue, Y., Weilong, Y., Hong, S. D., & He, Q. (2007). Optimization of gelatine extraction from grass carp (Catenopharyngodon idella) fish skin by response surface methodology. Bioresource Technology, 98(17), 3338-3343. (Pubitemid 47284873)
    • (2007) Bioresource Technology , vol.98 , Issue.17 , pp. 3338-3343
    • Kasankala, L.M.1    Xue, Y.2    Weilong, Y.3    Hong, S.D.4    He, Q.5
  • 36
    • 84861835911 scopus 로고    scopus 로고
    • Functional characteristics of gelatin extracted from skin and bone of tiger-toothed croaker (Otolithes ruber) and pink perch (Nemipterus japonicus)
    • Koli, J. M., Basu, S., Nayak, B. B., Patange, S. B., Pagarkar, A. U., & Gudipati, V. (2012). Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus). Food and Bioproducts Processing, 90(3), 555-562.
    • (2012) Food and Bioproducts Processing , vol.90 , Issue.3 , pp. 555-562
    • Koli, J.M.1    Basu, S.2    Nayak, B.B.3    Patange, S.B.4    Pagarkar, A.U.5    Gudipati, V.6
  • 37
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during the assembly of the head of bacteriophage t4
    • Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680-685.
    • (1970) Nature , vol.227 , Issue.5259 , pp. 680-685
    • Laemmli, U.K.1
  • 38
    • 67349143415 scopus 로고    scopus 로고
    • Characterization of gelatin films prepared from underutilized blue shark (Prionace glauca) skin
    • Limpisophon, K., Tanaka, M., Weng, W., Abe, S., & Osako, K. (2009). Characterization of gelatin films prepared from underutilized blue shark (Prionace glauca) skin. Food Hydrocolloids, 23 (7), 1993-2000.
    • (2009) Food Hydrocolloids , vol.23 , Issue.7 , pp. 1993-2000
    • Limpisophon, K.1    Tanaka, M.2    Weng, W.3    Abe, S.4    Osako, K.5
  • 39
    • 34249930633 scopus 로고    scopus 로고
    • Natural-origin polymers as carriers and scaffolds for biomolecules and cell delivery in tissue engineering applications
    • DOI 10.1016/j.addr.2007.03.012, PII S0169409X07000257, Matrices and Scaffolds for Drug Delivery in Tissue Engineering
    • Malafaya, P. B., Silva, G. A., & Reis, R. L (2007). Natural-origin polymers as carriers and scaffolds for biomolecules and cell delivery in tissue engineering applications. Advanced Drug Delivery Reviews, 59, 207-233. (Pubitemid 46879967)
    • (2007) Advanced Drug Delivery Reviews , vol.59 , Issue.4-5 , pp. 207-233
    • Malafaya, P.B.1    Silva, G.A.2    Reis, R.L.3
  • 40
    • 84893139598 scopus 로고    scopus 로고
    • Utilization of gelatin from nz hoki (macruronus novaezelandiae) fish skins
    • Mohtar, N. F., Perera, C. O., & Quek, S. Y. (2011). Utilization of gelatin from NZ hoki (Macruronus novaezelandiae) fish skins. International Food Research Journal, 18(3), 1111-1115.
    • (2011) International Food Research Journal , vol.18 , Issue.3 , pp. 1111-1115
    • Mohtar, N.F.1    Perera, C.O.2    Quek, S.Y.3
  • 41
    • 35548949266 scopus 로고    scopus 로고
    • Waste management and by-product utilization
    • J. W. Park (Ed.),.Florida: CRC Press (Taylor & Francis Group
    • Morrissey, M. T., Lin, J., & Ismond, A. (2005). Waste management and by-product utilization. In J. W. Park (Ed.), Surimi and surimi seafood 2nd ed (pp. 279-323). Florida: CRC Press (Taylor & Francis Group).
    • (2005) Surimi and Surimi Seafood 2nd Ed , pp. 279-323
    • Morrissey, M.T.1    Lin, J.2    Ismond, A.3
  • 42
    • 0034752195 scopus 로고    scopus 로고
    • A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources
    • DOI 10.1016/S1369-703X(01)00117-6, PII S1369703X01001176
    • Muralidhar, R. V., Chirumamila, R. R., Marchant, R., & Nigam, P. (2001). A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources. Biochemical Engineering Journal, 9(1), 17-23. (Pubitemid 33029188)
    • (2001) Biochemical Engineering Journal , vol.9 , Issue.1 , pp. 17-23
    • Muralidhar, R.V.1    Chirumamila, R.R.2    Marchant, R.3    Nigam, P.4
  • 43
    • 2142849929 scopus 로고    scopus 로고
    • Extraction and physico-chemical characterisation of nile perch (Lates niloticus) skin and bone gelatin
    • Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. (2004). Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids, 18(4), 581-592.
    • (2004) Food Hydrocolloids , vol.18 , Issue.4 , pp. 581-592
    • Muyonga, J.H.1    Cole, C.G.B.2    Duodu, K.G.3
  • 44
    • 38849117179 scopus 로고    scopus 로고
    • Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor
    • DOI 10.1016/j.foodhyd.2007.01.012, PII S0268005X07000239
    • Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2008). Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food Hydrocolloids, 22(4), 615-622. (Pubitemid 351200552)
    • (2008) Food Hydrocolloids , vol.22 , Issue.4 , pp. 615-622
    • Nalinanon, S.1    Benjakul, S.2    Visessanguan, W.3    Kishimura, H.4
  • 45
    • 61649089954 scopus 로고    scopus 로고
    • Characterization of fish gelatin from surimiprocessing wastes: Thermal analysis and effect of transglutaminase on gel properties
    • Norziah, M. H., Al-Hassan, A., Khairulnizam, A. B., Mordi, M. N., & Norita, M. (2009). Characterization of fish gelatin from surimiprocessing wastes: Thermal analysis and effect of transglutaminase on gel properties. Food Hydrocolloids, 23, 1610-1616.
    • (2009) Food Hydrocolloids , vol.23 , pp. 1610-1616
    • Norziah, M.H.1    Al-Hassan, A.2    Khairulnizam, A.B.3    Mordi, M.N.4    Norita, M.5
  • 47
    • 0242455236 scopus 로고    scopus 로고
    • Gelatin
    • In A. Imeson (Ed.), . London: Blackie Acedemic and Professional
    • Poppe, J. (1997). Gelatin. In A. Imeson (Ed.), Thickening and gelling agents for food (pp. 98-123). London: Blackie Acedemic and Professional.
    • (1997) Thickening and Gelling Agents for Food , pp. 98-123
    • Poppe, J.1
  • 48
    • 33847209274 scopus 로고    scopus 로고
    • Characterizations of fish gelatin films added with gellan and k-carrageenan
    • Pranoto, Y., Lee, C. M., & Park, H./. (2007). Characterizations of fish gelatin films added with gellan and K-carrageenan. LWT - Food Science and Technology, 40(5), 766-774.
    • (2007) LWT - Food Science and Technology , vol.40 , Issue.5 , pp. 766-774
    • Pranoto, Y.1    Lee, C.M.2    Park, H.3
  • 50
    • 0030616306 scopus 로고    scopus 로고
    • Thermoalkalophilic lipase of Bacillus thermocatenulatus: Large-scale production, purification and properties: Aggregation behaviour and its effect on activity
    • DOI 10.1016/S0168-1656(97)00079-5, PII S0168165697000795
    • Rua, M. L, Schmidt-Dannert, C., Wahl, S., Sprauer, A., & Schmid, R. D. (1997). Thermoalkalophilic lipase of Bacillus thermocatenulatus large-scale production, purification and properties: Aggregation behaviour and its effect on activity. Journal of Biotechnology, 56(2), 89-102. (Pubitemid 27391877)
    • (1997) Journal of Biotechnology , vol.56 , Issue.2 , pp. 89-102
    • Rua, M.L.1    Schmidt-Dannert, C.2    Wahl, S.3    Sprauer, A.4    Schmid, R.D.5
  • 52
    • 77956632570 scopus 로고    scopus 로고
    • Physicochemical properties of gelatins extracted from skins of different freshwater fish species
    • See S. F., Hong P. K., Ng K. L., Wan Aida W. M., & Babji A. S. (2010). Physicochemical properties of gelatins extracted from skins of different freshwater fish species. International Food Research Journal, 17, 809-816.
    • (2010) International Food Research Journal , vol.17 , pp. 809-816
    • See, S.F.1    Hong, P.K.2    Ng, K.L.3    Wan Aida, W.M.4    Babji, A.S.5
  • 53
    • 58749095093 scopus 로고    scopus 로고
    • Processing optimization and characterization of gelatin from lizardfish (saurida spp.) scales
    • Wangtueai, S., & Noomhorm, A. (2009). Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT - Food Science and Technology, 42(4), 825-834.
    • (2009) LWT - Food Science and Technology , vol.42 , Issue.4 , pp. 825-834
    • Wangtueai, S.1    Noomhorm, A.2
  • 55
    • 79952537021 scopus 로고    scopus 로고
    • Physicochemical properties of gelatin gels from walleye pollock (fheragra chalcogramma) skin cross-linked by gallic acid and rutin
    • Yan, M., Li, B., Zhao, X., & Yi, J. (2011). Physicochemical properties of gelatin gels from walleye pollock (Fheragra chalcogramma) skin cross-linked by gallic acid and rutin. Food Hydrocolloids, 25 (5), 907-914.
    • (2011) Food Hydrocolloids , vol.25 , Issue.5 , pp. 907-914
    • Yan, M.1    Li, B.2    Zhao, X.3    Yi, J.4
  • 56
    • 28444469746 scopus 로고    scopus 로고
    • Gelatin as a delivery vehicle for the controlled release of bioactive molecules
    • DOI 10.1016/j.jconrel.2005.09.023, PII S0168365905004979
    • Young, S., Wong, M., Tabata, Y., & Mikos, A. G. (2005). Gelatin as a delivery vehicle for the controlled release of bioactive molecules. Journal of Controlled Release, 109, 256-274. (Pubitemid 41737269)
    • (2005) Journal of Controlled Release , vol.109 , Issue.1-3 , pp. 256-274
    • Young, S.1    Wong, M.2    Tabata, Y.3    Mikos, A.G.4
  • 57
    • 23744431882 scopus 로고    scopus 로고
    • Effects of alkaline and acid pretreatments on alaska pollock skin gelatin extraction
    • Zhou, P., & Regenstein, J. M. (2005). Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. Journal of Food Science, 70, 392-396.
    • (2005) Journal of Food Science , vol.70 , pp. 392-396
    • Zhou, P.1    Regenstein, J.M.2
  • 58
    • 33748367678 scopus 로고    scopus 로고
    • Properties of alaska pollock skin gelatin: A comparison with tilapia and pork skin gelatins
    • Zhou, P., Mulvaney, S. J., & Regenstein, J. M. (2006). Properties of Alaska Pollock skin gelatin: A comparison with Tilapia and pork skin gelatins. Journal of Food Science, 71(6), 313-321.
    • (2006) Journal of Food Science , vol.71 , Issue.6 , pp. 313-321
    • Zhou, P.1    Mulvaney, S.J.2    Regenstein, J.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.