Document Detail

Analytical methods for gelatin differentiation from bovine and porcine origins and food products.
MedLine Citation:
PMID:  22260124     Owner:  NLM     Status:  In-Data-Review    
Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact, various analytical methods have been introduced and developed to differentiate gelatin whether it is made from porcine or bovine sources. The analytical methods comprise a diverse range of equipment and techniques including spectroscopy, chemical precipitation, chromatography, and immunochemical. Each technique can differentiate gelatins for certain extent with advantages and limitations. This review is focused on overview of the analytical methods available for differentiation of bovine and porcine gelatin and gelatin in food products so that new method development can be established.
Raja Mohd Hafidz Raja Nhari; Amin Ismail; Yaakob B Che Man
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  R42-6     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Authors are with Halal Products Research Inst., Putra Infoport, Univ. Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Direct inquiries to author Nhari (E-mail:
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