Collagen in food and beverage industries
This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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Online Access: | http://psasir.upm.edu.my/id/eprint/36110/1/%281%29.pdf |
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author | Hashim, Puziah Mohd Sofberi, Mohammad Ridzwan Bakar, Jamilah Mat Hashim, Dzulkifly |
author_facet | Hashim, Puziah Mohd Sofberi, Mohammad Ridzwan Bakar, Jamilah Mat Hashim, Dzulkifly |
author_sort | Hashim, Puziah |
collection | UPM |
description | This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included. |
first_indexed | 2024-03-06T08:34:21Z |
format | Article |
id | upm.eprints-36110 |
institution | Universiti Putra Malaysia |
language | English |
last_indexed | 2024-03-06T08:34:21Z |
publishDate | 2015 |
publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
record_format | dspace |
spelling | upm.eprints-361102016-01-27T00:03:53Z http://psasir.upm.edu.my/id/eprint/36110/ Collagen in food and beverage industries Hashim, Puziah Mohd Sofberi, Mohammad Ridzwan Bakar, Jamilah Mat Hashim, Dzulkifly This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36110/1/%281%29.pdf Hashim, Puziah and Mohd Sofberi, Mohammad Ridzwan and Bakar, Jamilah and Mat Hashim, Dzulkifly (2015) Collagen in food and beverage industries. International Food Research Journal, 22 (1). pp. 1-8. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2801%29%202015/%281%29.pdf |
spellingShingle | Hashim, Puziah Mohd Sofberi, Mohammad Ridzwan Bakar, Jamilah Mat Hashim, Dzulkifly Collagen in food and beverage industries |
title | Collagen in food and beverage industries |
title_full | Collagen in food and beverage industries |
title_fullStr | Collagen in food and beverage industries |
title_full_unstemmed | Collagen in food and beverage industries |
title_short | Collagen in food and beverage industries |
title_sort | collagen in food and beverage industries |
url | http://psasir.upm.edu.my/id/eprint/36110/1/%281%29.pdf |
work_keys_str_mv | AT hashimpuziah collageninfoodandbeverageindustries AT mohdsofberimohammadridzwan collageninfoodandbeverageindustries AT bakarjamilah collageninfoodandbeverageindustries AT mathashimdzulkifly collageninfoodandbeverageindustries |