Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Balaji Wamanrao, Kanwate"'
Publikováno v:
Food Science and Biotechnology. 31:1277-1287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c278ee50f59a2c6bc208c864639c065
https://doi.org/10.1007/s10068-022-01121-z
https://doi.org/10.1007/s10068-022-01121-z
Publikováno v:
Food science and biotechnology. 31(10)
Influences of different extraction temperatures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional properties of gelatin from swim bladder (SBG) of rohu (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::84c0a519966071835623f5c5d3107317
https://pubmed.ncbi.nlm.nih.gov/35992323
https://pubmed.ncbi.nlm.nih.gov/35992323
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 957-972 (2018)
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0c0891689e13f616a854de2fd6cf02
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
Publikováno v:
Journal of Food Science and Technology. 54:2540-2550
Influence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.2 M) on the extraction yield, physicochemical and functional properties of gelatin from Labeo rohita swim bladder were investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdc97367520fed9549616bed4b14dc8e
https://doi.org/10.1007/s13197-017-2699-0
https://doi.org/10.1007/s13197-017-2699-0
Publikováno v:
International journal of biological macromolecules. 121
Influence of different drying method on yield, physicochemical and functional properties of gelatin from rohu (Labeo rohita) swim bladder were investigated. Freeze-drying presented the highest gelatin yield (54.51 g/100 g, dry weight basis), followed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f3e190ab6008004e0d76f4da6ad19ee
https://pubmed.ncbi.nlm.nih.gov/30290261
https://pubmed.ncbi.nlm.nih.gov/30290261
Publikováno v:
Journal of food science and technology. 54(8)
Influence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.2 M) on the extraction yield, physicochemical and functional properties of gelatin from Labeo rohita swim bladder were investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a6397d45797225bc95e3d7151faa8bb1
https://pubmed.ncbi.nlm.nih.gov/28740312
https://pubmed.ncbi.nlm.nih.gov/28740312