Jaswir, Irwandi and Subara, Deni and Lestari, Widya and Hendri, Ridar (2024) Application of fish gelatine nanoparticles in food and pharmaceutical products. In: Circular BioeconomyTowards a Sustainable Future. Springer, Springer Nature Singapore Pte Ltd., pp. 175-188. ISBN 978-981-97-7009-0
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Official URL: https://link.springer.com/chapter/10.1007/978-981-...
Abstract
Gelatin is a well-known protein that is derived from denatured collagen, which is processed from different parts of the animal skin, bone, and connective tissue.
Item Type: | Book Chapter |
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Additional Information: | SCOPUS not yet available - WSS 04012025 |
Uncontrolled Keywords: | fish gelatine nanoparticles, food, pharmaceutical products |
Subjects: | T Technology > T Technology (General) T Technology > T Technology (General) > T175 Industrial research. Research and development T Technology > TP Chemical technology > TP368 Food processing and manufacture |
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | International Institute for Halal Research and Training (INHART) Kulliyyah of Dentistry > Department of Fundamental Dental and Medical Sciences Kulliyyah of Dentistry |
Depositing User: | Dr Widya Lestari |
Date Deposited: | 04 Jan 2025 22:55 |
Last Modified: | 04 Jan 2025 22:55 |
URI: | http://irep.iium.edu.my/id/eprint/118060 |
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