Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder

Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder

The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functiona...

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Bibliographic Details
Main Authors: Jahangir A. Rather, Syed Darakshan Majid, Aamir Hussain Dar, Tawheed Amin, H. A. Makroo, Shabir Ahmad Mir, Francisco J. Barba, B. N. Dar
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Nutrition
Subjects:
gelatin
byproduct
poultry
drying
extraction
flow behavior
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.895197/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.895197/full

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