EXTRACTION AND CHARACTERIZATION OF GELATIN FROM CHICKEN FEET AND ITS APPLICATION IN CANTALOUPE JELLY

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REZAEI ZADEH A.; RAFTANI AMIRI Z.

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ISSN: 2588-4824

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 322-332

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Information Journal Paper

Title

EXTRACTION AND CHARACTERIZATION OF GELATIN FROM CHICKEN FEET AND ITS APPLICATION IN CANTALOUPE JELLY

Author(s)

REZAEI ZADEH A. | RAFTANI AMIRI Z. | Issue Writer Certificate

Keywords

CANTALOUPE JELLYQ2

CHICKEN FEETQ1

EXTRACTIONQ2

GELATINQ1

RHEOLOGICAL BEHAVIORQ1

Abstract

Introduction: Today, the demand for low calorie food based on fruits and easy production and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products which is produced from fruits and other components, and its usage is increasing for human health. Chemical ingredients and natural features of fruits decrease the cancer. In addition to nutrition and medical values, rheological and texture features affect the general quality of fruit jelly. …

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APA: Copy

REZAEI ZADEH, A., & RAFTANI AMIRI, Z.. (2017). EXTRACTION AND CHARACTERIZATION OF GELATIN FROM CHICKEN FEET AND ITS APPLICATION IN CANTALOUPE JELLY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 322-332. SID. https://sid.ir/paper/143562/en

Vancouver: Copy

REZAEI ZADEH A., RAFTANI AMIRI Z.. EXTRACTION AND CHARACTERIZATION OF GELATIN FROM CHICKEN FEET AND ITS APPLICATION IN CANTALOUPE JELLY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):322-332. Available from: https://sid.ir/paper/143562/en

IEEE: Copy

A. REZAEI ZADEH, and Z. RAFTANI AMIRI, “EXTRACTION AND CHARACTERIZATION OF GELATIN FROM CHICKEN FEET AND ITS APPLICATION IN CANTALOUPE JELLY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 322–332, 2017, [Online]. Available: https://sid.ir/paper/143562/en

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