IIUM Repository

Application of fish gelatine nanoparticles in food and pharmaceutical products

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

[img] PDF - Published Version
Restricted to Registered users only

Download (800kB) | Request a copy

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
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

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year