Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not only from the skin and bones of land animals, but also from fi sh and insects. In recent years gelatins from fi sh and edible insects provide an alternative source that is acceptable for halal (Muslim) and kosher (Jewish) products, gelatin extraction has b...

Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics fresh chicken fillet during storage at 4 ℃

Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy pro...

Due to the rising interest in healthy products, super foods such as pomegranate have spread widely on international market recent years. Several postharvest treatments been applied order maintain quality and extend shelf life of arils. This study evaluated effect Arabic gum treatment well different edible coatings (Jojoba oil, Gelatin, Wheat Germ oil Rosemary oil) fruit parameters Wonderful dur...

abstract: edible coatings made from whey protein concentrate (wpc) and gellan gum (g) were investigated for their capacity to preserve the quality of malus domestica cv golab apples. wpc and gellan gum coatings at different concentrations plasticized with glycerol (gly) were tested. postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inocul...

in this study, the effect of gelatin-chitosan edible coating on the quality of chicken breast during 9 days of refrigerated storage (4 was investigated. three concentrations of gelatin (3, 6 and 8% w/v) and two concentrations of chitosan (1 and 2% w/v) were used to prepare the coating materials. samples was divided in 7 group, no coating (control), gelatin 3% and chitosan 1% (sample 2), gelatin...