Comparison Between Gelatines Extracted From Mackerel and Blue Whiting Bones after Different Pre-treatments

Authors

Catherine Barry-Ryan, Technological University DublinFollow
Zied Khiari, Technological University Dublin
Daniel Rico, Public University Nevarra, Pamplona, Spain
Ana Belen Martin-Diana, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Biochemistry and molecular biology

Publication Details

Food Chemistry, Vol.139, Issues 1-4, 15 August 2013, pp. 347-354,

doi.org/10.1016/j.foodchem.2013.01.017.

Abstract

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p

DOI

https://doi.org/10.1016/j.foodchem.2013.01.017

Recommended Citation

Barry-Ryan, C., Khiari, Z., Rico, D., Martin-Diana, A., : Comparison Between Gelatines Extracted From Mackerel and Blue Whiting Bones after Different Pre-treatments, Food Chemistry, Vol.139, Issues 1-4, 15 August 2013, pp. 347-354, doi.org/10.1016/j.foodchem.2013.01.017.