Article ID Journal Published Year Pages File Type
10540842 Food Chemistry 2012 7 Pages PDF
Abstract
► Main sources of gelatine are porcine and bovine skin. ► Islam forbids pork-related products, whereas Hinduism forbids cow-related products. ► Important to identify and control the quality of gelatine. ► The gelatines yielded different extent of Maillard reaction when heated with ribose. ► Potential to be developed into a fast and simple quality control procedure.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Assessment of the ribose-induced Maillard reaction as a means of gelatine powder identification and quality control
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