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Collagen in food and beverage industries


Citation

Hashim, Puziah and Mohd Sofberi, Mohammad Ridzwan and Bakar, Jamilah and Mat Hashim, Dzulkifly (2015) Collagen in food and beverage industries. International Food Research Journal, 22 (1). pp. 1-8. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included.


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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Beverage; Collagen; Food; Health; Nutrition
Depositing User: Nabilah Mustapa
Date Deposited: 27 Jan 2016 08:03
Last Modified: 27 Jan 2016 08:03
URI: http://psasir.upm.edu.my/id/eprint/36110
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