Gélatines de poisson : Préparation, propriétés et applications [Fish gelatins : Preparation, properties and applications]

Foods and pharmaceutical industries all over the world attend an increasing demand for gelatin, a biopolymer derived from collagen. Gelatins are widely used due to their biocompatibility, biodegradation, physical and functional properties. Porcine and bovine gelatins, the most commonly used, are sub...

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Bibliographic Details
Main Authors: Mourad JRIDI, Moncef NASRI
Format: Article
Language:English
Published: Société Algérienne de Nutrition 2016-06-01
Series:Nutrition & Santé
Subjects:
Online Access:http://www.nutrition-sante.dz/articles/gelatines-de-poisson-preparation-proprietes-et-applications-mourad-jridi-moncef-nasri-nutr-sante-2016-vol-05-n-01-45-59