ライフサイエンスコーパス: gelatine

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1 tool for food authenticity issues concerning gelatine.

2 tect 5% porcine gelatine added to the bovine gelatine.

3 as lysine performed better than succinylated gelatine.

4 industries in terms of the species origin of gelatine.

5 oaming stability (FS) than blue whiting bone gelatines.

6 d the functional properties of the extracted gelatines.

7 Gelatine 4% revealed devastated hepatic and intestinal m

8 he method used was able to detect 5% porcine gelatine added to the bovine gelatine.

9 Lysine and succinylated gelatine, alone or in combination, significantly reduced

10 capsulated respectively into polyacrylamide/ gelatine and to 87%, 91%, 87% for laccase, MnP and LiP e

11 rtion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa.

12 erns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa

13 were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and us

14 for differentiation between the two types of gelatine because the intervals between the Maillard reac

15 Barbel skin gelatine (BSG) contained 92.15% protein, 0.31% lipid and

16 a method to determine the species origin of gelatines by peptide mass spectrometry methods.

17 CA revealed that the two types of gelatine could be classified into two different groups.

18 Increasing the concentration of gelatine decreased the emulsifying activity index (EAI)

19 The gelatine extraction efficiency was improved by an acid-s

20 characteristics and functional properties of gelatine from freshwater fish skin (Barbus callensis) we

21 Both gelatine (G) and egg albumin (EA) fining decreased the m

22 he abdominal and back regions was used, with gelatine gels of differing water content (67, 80, 88 and

23 yses showed that chemically pre-treated bone gelatines had higher imino acids (proline and hydroxypro

24 It was observed that all gelatines had higher solubility at low pH with a maximum

25 raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to

26 s of determining the species authenticity of gelatine in foods.

27 to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dod

28 ptimised SPI, the Folin-Ciocalteu Index, the gelatine index, the content of total tannins and the sen

29 Gelatine is a component of a wide range of foods.

30 monomeric ACN content of BCJ, respectively, gelatine-kieselsol treatment and pasteurisation resulted

31 subcutaneous tissue, and a type of ballistic gelatine, Perma-Gel(R), as a muscle mimic.

32 These differences were used for gelatine powder identification, differentiation and qual

33 Mackerel bone gelatines showed lower foaming capacity (FC) and higher

34 The addition of ribose to bovine or porcine gelatine solutions followed by heating at 95 degrees C y

35 ated with collagen type I, poly-L-lysine and gelatine, was performed by seeding human dermal fibrobla

36 Experimental samples of raw gelatine were prepared by adding porcine gelatine in a p

37 Gelatines were extracted from mackerel and blue whiting

38 Commercial gelatines were found to contain undeclared species.

39 of enzymes in the pre-treatment process gave gelatines with significantly (p<0.05) higher EAI and ESI

40 Gelatine zymography revealed different gelatinase activi

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