Format

Send to

Choose Destination
Crit Rev Food Sci Nutr. 2001 Sep;41(6):481-92.

Gelatin: a valuable protein for food and pharmaceutical industries: review.

Author information

1
Southern Yantze University, School of Food Science and Technology, Wuxi.

Abstract

Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin--an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.

PMID:
11592686
DOI:
10.1080/20014091091904
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Taylor & Francis
Loading ...
Support Center