fish gelatin

fish gelatin

[fish ‚jel·ət·ən]
(materials)
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Sweet ricotta is made of almonds, cow ricotta, sugar, strugeonn fish gelatin, agar and water.
Dry Omega capsules are made from fish gelatin, and is available as a liquid.
Gelatin from mammalian skin generally has higher gel strength than fish gelatin (Benjakul et al.
Fish gelatin and Arabic gum were used as the wall in nanocapsules.
Professor Regenstein's research work has focused on flesh foods, particularly fish and poultry, with an emphasis on meat protein functionality; shelf-life extension of fresh and frozen fish; product development with underutilized fish, especially mince or mechanically deboned fish; aquaculture; and by-product recovery (edible, and non-edible products) from poultry and fish processing wastes, especially fish gelatin.
The second edition includes eight chapters on new topics including egg and vegetable proteins, fish gelatin and protein polymer complexes.
We see a niche potential for fish gelatin in the export market.
Choi and Regenstein (2000) suggested, that in addition to producing fish gelatin to meet religious needs, the commercial use of skin and bones which are normally discarded is good waste management and as well as economic benefit.
Draget, Structural and Mechanical Properties of Fish Gelatin as a Function of Extraction Conditions, Food Hydrocolloid.
There is a growing market for fish gelatin among people who don't eat products made from either pigs or cows--the major sources of gelatin.