Proteomics as a promising biomarker in food authentication, quality and safety: A review
Adulteration and mislabeling have become a very common global malpractice in food
industry. Especially foods of animal origin are prepared from plant sources and intentionally …
industry. Especially foods of animal origin are prepared from plant sources and intentionally …
Methods for detection and quantification of gelatin from different sources
Gelatin is a water-soluble protein obtained from the collagen of various animal origins
(porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the …
(porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the …
Untargeted metabolomics and proteomics approach using liquid chromatography-Orbitrap high resolution mass spectrometry to detect pork adulteration in Pangasius …
A Windarsih, HD Warmiko, AW Indrianingsih… - Food Chemistry, 2022 - Elsevier
Pangasius hypopthalmus is well known as a good source of protein. However, Pangasius
hypopthalmus meat (PHM) can be adulterated with pork for economic concern, thus …
hypopthalmus meat (PHM) can be adulterated with pork for economic concern, thus …
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects
SMK Uddin, MAM Hossain, S Sagadevan, M Al Amin… - Food Bioscience, 2021 - Elsevier
Gelatin, a water-soluble protein is obtained from partial hydrolysis of collagen of bones,
skins and connective tissues of animals. Given certain unique functional properties, gelatin …
skins and connective tissues of animals. Given certain unique functional properties, gelatin …
A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source
Gelatin is widely used in gummy candies because of its unique functional properties.
Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined …
Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined …
Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method
Gelatin is a protein substance that is widely used in food and pharmaceutical industries.
Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming …
Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming …
Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication
Background Gelatine is one of the components commonly used in food, cosmetics and
pharmaceutical products due to its gelling properties. The most commonly used gelatines in …
pharmaceutical products due to its gelling properties. The most commonly used gelatines in …
Chemical and chemometric methods for halal authentication of gelatin: an overview
The issue of food authenticity has become a concern among religious adherents, particularly
Muslims, due to the possible presence of nonhalal ingredients in foods as well as other …
Muslims, due to the possible presence of nonhalal ingredients in foods as well as other …
A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook
M Garcia-Vaquero, A Mirzapour-Kouhdasht - Heliyon, 2023 - cell.com
Biomarkers are compounds that could be detected and used as indicators of normal and/or
abnormal functioning of different biological systems, including animal tissues and food …
abnormal functioning of different biological systems, including animal tissues and food …
[HTML][HTML] Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products
Gelatin is a protein molecule that can be hydrolyzed from collagen, animal bones, skin and it
easily soluble in water. Source animals for gelatin ingredients must be evaluated, as well as …
easily soluble in water. Source animals for gelatin ingredients must be evaluated, as well as …