Research Article
BibTex RIS Cite

GELATIN AS A FOOD ADDITIVE: STRUCTURE, CHARACTERISTICS, PRODUCTION, APPLICATIONS and QUALITY

Year 2011, Volume: 36 Issue: 2, 97 - 104, 01.04.2011

Abstract

Gelatin is an additive generally used as a thickening agent in foods. Gelatin’s clear, colorless, odorless, and ready-to-melt in the mouth gels have not yet duplicated by any other thickening agent. Compared to carbohydrate-based thickening agents, use of gelatin is favorable due to its superior characteristics. In addition, gelatin can be obtained at low cost due to a ready supply of suitable raw material and ease of manufacturing. On the other hand, use of pork skin and bones in gelatin manufacturing causes Muslims and Jews to avoid pork-gelatin-used food products. Recently, use of alternative raw materials in gelatin manufacturing has been on focus of many scientific researches. Results obtained in these studies suggest that gelatin extracted from fish and chicken skin might be high in quality, as much as pork gelatin.

References

  • Anon 2008. Türk Gıda Kodeksi. Renklendiriciler ve Tatlandırıcılar Dıflındaki Gıda Katkı Maddeleri Tebliği (2008/22). Tarım ve Köyiflleri Bakanlığı. 22 Mayıs 2008 tarih ve 26883 sayılı Resmi Gazete, Ankara.
  • Baziwane D, He Q. 2003. Gelatin: The Paramount Food Additive. Food Rev Int, 19 (4), 423-435.
  • Djagny KB, Wang Z, Xu S. 2001. Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review. Crit Rev Food Sci, 41 (6), 481- 492.
  • Imeson A. 1997. Thickening and Gelling Agents for Food, Springer, USA, pp. 146.
  • Jones NR. 1977. Uses of Gelatin in Edible Products. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 366-392.
  • DeMan JM. 1999. Proteins: Animal Proteins. In: The Principles of Food Chemistry, Aspen Publishers, USA, pp. 147-149.
  • Balian G, Bowes JH. 1977. The Structure and Properties of Collagen, In: The Science and Technology of Gelatin, Ward AG, Courts A (eds). Academic Press, UK, pp. 1-27.
  • Karim AA, Bhat R. 2008. Gelatin Alternatives for the Food Industry: Recent Developments, Challenges and Prospects. Trends Food Sci Tech, 19, 644-656.
  • Boran G, Regenstein JM. 2010. Fish Gelatin, In: Advances in Food and Nutrition Research, Taylor SL (ed), Volume 60, Academic Press, UK, pp. 119-144. 10. Eastoe JE, Leach AA. 1977. Chemical Constitution of Gelatin. In: The Science and Technology of Gelatin. Ward AG, Courts A (eds), Academic Press, USA, pp. 73-105.
  • Badii F, Howell NK. 2006. Fish Gelatin: Structure, Gelling Properties and Interaction with Egg Albumen Proteins. Food Hydrocolloid. 20, 630-640.
  • Cheow CS, Norizah MS, Kyaw ZY, Howell NK. 2007. Preparation and Characterization of Gelatins from the Skins of Sin Croaker (Johnius dussumieri) and Short Fin Scad (Decapterus macrosoma). Food Chem, 101, 386-391.
  • Kasankala LM, Xue Y, Weilong Y, Hong SD, He Q. 2007. Optimization of Gelatin Extraction from Grass Carp (Catenopharyngodon idella) Fish Skin by Response Surface Methodology. Bioresource Technol, 98 (17), 3338-3343.
  • Zhang S, Wang Y, Herring JL, Oh JH. 2007. Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods. J Food Sci, 72 (9), C498-C503.
  • Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2007. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin. J Food Sci, 72 (4), C188-C195.
  • Boran G, Mulvaney SJ, Regenstein JM. 2010. Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources. J Food Sci, 75 (8), E565- E571.
  • Arnesen JA, Gildberg A. 2007. Extraction and Characterization of Gelatin from Atlantic Salmon (Salmo salar) Skin. Bioresource Technol, 98, 53-57. 18. Cho SM, Gu YS, Kim SB. 2005. Extracting Optimization and Physical Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin Compared to Mammalian Gelatins. Food Hydrocolloid, 19, 221-229.
  • Gudmundsson M. 2002. Rheological Properties of Fish Gelatins. J Food Sci, 67 (6), 2172-2176.
  • Gilsenan PM, Ross-Murphy SB. 2000. Rheologi- cal Characterization of Gelatins from Mammalian and Marine Sources. Food Hydrocolloid, 14, 191- 195.
  • Haug IJ, Draget KI, Smidsrod O. 2004. Physical and Rheological Properties of Fish Gelatin Com- pared to Mammalian Gelatin. Food Hydrocolloid, 18, 203-213.
  • Hulmes DJS. 2008. Collagen Diversity, Synthesis, and Assembly. In: Collagen, Structure and Mechanics. Fratzl P (ed), Springer, New York, pp. 16-22.
  • Brinckmann J. 2005. Collagens at a Glance. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Müller PK (eds), Springer, USA, pp. 1-6.
  • Engel J, Bachinger HP. 2005. Structure, Stability and Folding of the Collagen Triple Helix. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Muller PK (eds), Springer, USA, pp. 8-24.
  • Fratzl P. 2008. Collagen: Structure and Mecha- nics, an Introduction. In: Collagen: Structure and Mechanics, Fratzl P (ed), Springer, USA, pp. 1-13. 26. Eyre DR, Wu JJ. 2005. Collagens Crosslinks. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Muller PK (eds), Springer, USA, pp. 208-225.
  • Johns P, Courts A. 1977. Relationship between Collagen and Gelatin. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 138-168.
  • Petersen BR, Yates JR. 1977. Gelatin Extraction. United States Patent No: 4,064,008.
  • Hinterwaldner R. 1977. Technology of Gelatin Manufacture. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 315-361.
  • Zhou P, Regenstein JM. 2005. Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction. J Food Sci, 70 (6), 392-396.
  • You L, Regenstein JM, Liu RH. 2010. Optimizati- on of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology. J Food Sci, 75 (6), C582-C587.
  • Stainsby G. 1977. The Gelatin Gel and the Sol-Gel Transformation. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 179-206.
  • Williams PA (ed). 2007. Handbook of Industrial Water Soluble Polymers. Wiley-Blackwell, USA, pp. 75-76.
  • Boran G, Lawless HT, Regenstein JM. 2010. The Effect of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels. J Food Sci, 75 (9), S469-S476.
  • Boran G, Regenstein JM. 2009. Optimization of Gelatin Extraction from Silver Carp Skin. J Food Sci, 74 (8), E432-E441.
  • Cho SH, Jahncke ML, Chin KB, Eun JB. 2006. The Effect of Processing Conditions on the Properties of Gelatin from Skate (Raja kenojei) Skins. Food Hydrocolloid, 20, 810-816.
  • Bustillos RJA, Olsen CW, Olson DA, Chiou B, Yee E, Bechtel PJ, McHugh TH. 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. J Food Sci, 71 (4), E202-E207.
  • Gomez-Guillen MC, Ihl M, Bifani V, Silva A, Montero P. 2007. Edible Films Made from Tuna Fish Gelatin with Antioxidant Extracts of Two Different Murta Ecotypes Leaves (Ugni molinae). Food Hydrocolloid, 21, 1133-1143.
  • Ayana B, Turhan KN. 2010. Gıda Ambalajla- masında Antimikrobiyel Madde İçeren Yenilebilir Filmler/Kaplamalar ve Uygulamaları. Gıda, 35 (2), 151-158.
  • Karagöz Z, Candoğan K. 2007. Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda, 32 (3), 113-122. 41. Güven M, Karaca OB, Yaflar K. 2010. Düflük Yağ Oranlı Kahramanmarafl Tipi Dondurma Üretiminde Farklı Emülgatörlerin Kullanımının Dondurmaların Özellikleri Üzerine Etkileri. Gıda, 35 (2), 97-104.
  • Wainewright FW. 1977. Physical Tests for Gelatin and Gelatin Products. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 529.
  • Zhou P, Regenstein JM. 2006. Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay. J Food Sci, 71 (8), 474- 479.
  • Rao MA. 2007. Rheology of Fluid and Semisolid Foods. Springer, New York, pp. 104-107.
  • Chiou BS, Bustillos RJA, Shey J, Yee E, Bechtel PJ, Imam SH, Glenn GM, Orts WJ. 2006. Rheological and Mechanical Properties of Cross Linked Fish Gelatins. Polymer, 47, 6379-6386.
  • Zhou P, Regenstein JM. 2007. Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements. J Food Sci, 72 (4), C196-201.
  • Zhou P, Mulvaney SJ, Regenstein JM. 2006. Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins. J Food Sci, 71 (6), 313-321.
  • Choi SS, Regenstein JM. 2000. Physicochemical and Sensory Characteristics of Fish Gelatin. J Food Sci, 65 (2), 194-199.
  • Regenstein JM, Zhou P, Wang Y, Boran G. 2010. Fish Gelatin: An Unmet Opportunity, In: A Sustainable Future: Fish Processing Byproducts, Bechtel PJ, Smiley S (eds), Alaska Sea Grant, University of Alaska Fairbanks, pp. 27-40.

BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ

Year 2011, Volume: 36 Issue: 2, 97 - 104, 01.04.2011

Abstract

Jelatin, gıdalarda genellikle kıvam artırıcı olarak kullanılan bir katk› maddesidir. Jelatinin oluşturduğu saydam, renksiz, kokusuz ve ağızda kolayca eriyen jel yapı başka kıvam artırıcılar tarafından sağlanamamaktadır. Karbohidrat kaynaklı kıvam artırıcılarla karşılaştırıldığında jelatin bazı üstünlükler göstermekte ve tercih edilmektedir. Bununla birlikte, üretiminin kolay olması ve hammadde sorunu bulunmaması nedeniyle ucuz olarak temin edilebilmektedir. Diğer taraftan, üretiminde domuz derisi ve kemiğinin kullanılması, Müslüman ve Musevi tüketicilerin domuz jelatini kullanılan ürünlerden kaçınmasına neden olmaktadır. Son yıllarda jelatinin domuz dışındaki hayvansal kaynaklardan üretimi pek çok bilimsel araştırmanın konusu olmuştur. Elde edilen sonuçlar, balık ve tavuk gibi hayvanların derisinden elde edilen jelatinin domuz jelatini kadar kaliteli olabileceğini göstermektedir.

References

  • Anon 2008. Türk Gıda Kodeksi. Renklendiriciler ve Tatlandırıcılar Dıflındaki Gıda Katkı Maddeleri Tebliği (2008/22). Tarım ve Köyiflleri Bakanlığı. 22 Mayıs 2008 tarih ve 26883 sayılı Resmi Gazete, Ankara.
  • Baziwane D, He Q. 2003. Gelatin: The Paramount Food Additive. Food Rev Int, 19 (4), 423-435.
  • Djagny KB, Wang Z, Xu S. 2001. Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review. Crit Rev Food Sci, 41 (6), 481- 492.
  • Imeson A. 1997. Thickening and Gelling Agents for Food, Springer, USA, pp. 146.
  • Jones NR. 1977. Uses of Gelatin in Edible Products. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 366-392.
  • DeMan JM. 1999. Proteins: Animal Proteins. In: The Principles of Food Chemistry, Aspen Publishers, USA, pp. 147-149.
  • Balian G, Bowes JH. 1977. The Structure and Properties of Collagen, In: The Science and Technology of Gelatin, Ward AG, Courts A (eds). Academic Press, UK, pp. 1-27.
  • Karim AA, Bhat R. 2008. Gelatin Alternatives for the Food Industry: Recent Developments, Challenges and Prospects. Trends Food Sci Tech, 19, 644-656.
  • Boran G, Regenstein JM. 2010. Fish Gelatin, In: Advances in Food and Nutrition Research, Taylor SL (ed), Volume 60, Academic Press, UK, pp. 119-144. 10. Eastoe JE, Leach AA. 1977. Chemical Constitution of Gelatin. In: The Science and Technology of Gelatin. Ward AG, Courts A (eds), Academic Press, USA, pp. 73-105.
  • Badii F, Howell NK. 2006. Fish Gelatin: Structure, Gelling Properties and Interaction with Egg Albumen Proteins. Food Hydrocolloid. 20, 630-640.
  • Cheow CS, Norizah MS, Kyaw ZY, Howell NK. 2007. Preparation and Characterization of Gelatins from the Skins of Sin Croaker (Johnius dussumieri) and Short Fin Scad (Decapterus macrosoma). Food Chem, 101, 386-391.
  • Kasankala LM, Xue Y, Weilong Y, Hong SD, He Q. 2007. Optimization of Gelatin Extraction from Grass Carp (Catenopharyngodon idella) Fish Skin by Response Surface Methodology. Bioresource Technol, 98 (17), 3338-3343.
  • Zhang S, Wang Y, Herring JL, Oh JH. 2007. Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods. J Food Sci, 72 (9), C498-C503.
  • Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2007. 2-Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin. J Food Sci, 72 (4), C188-C195.
  • Boran G, Mulvaney SJ, Regenstein JM. 2010. Rheological Properties of Gelatin from Silver Carp Skin Compared to Commercially Available Gelatins from Different Sources. J Food Sci, 75 (8), E565- E571.
  • Arnesen JA, Gildberg A. 2007. Extraction and Characterization of Gelatin from Atlantic Salmon (Salmo salar) Skin. Bioresource Technol, 98, 53-57. 18. Cho SM, Gu YS, Kim SB. 2005. Extracting Optimization and Physical Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin Compared to Mammalian Gelatins. Food Hydrocolloid, 19, 221-229.
  • Gudmundsson M. 2002. Rheological Properties of Fish Gelatins. J Food Sci, 67 (6), 2172-2176.
  • Gilsenan PM, Ross-Murphy SB. 2000. Rheologi- cal Characterization of Gelatins from Mammalian and Marine Sources. Food Hydrocolloid, 14, 191- 195.
  • Haug IJ, Draget KI, Smidsrod O. 2004. Physical and Rheological Properties of Fish Gelatin Com- pared to Mammalian Gelatin. Food Hydrocolloid, 18, 203-213.
  • Hulmes DJS. 2008. Collagen Diversity, Synthesis, and Assembly. In: Collagen, Structure and Mechanics. Fratzl P (ed), Springer, New York, pp. 16-22.
  • Brinckmann J. 2005. Collagens at a Glance. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Müller PK (eds), Springer, USA, pp. 1-6.
  • Engel J, Bachinger HP. 2005. Structure, Stability and Folding of the Collagen Triple Helix. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Muller PK (eds), Springer, USA, pp. 8-24.
  • Fratzl P. 2008. Collagen: Structure and Mecha- nics, an Introduction. In: Collagen: Structure and Mechanics, Fratzl P (ed), Springer, USA, pp. 1-13. 26. Eyre DR, Wu JJ. 2005. Collagens Crosslinks. In: Collagen: Primer in Structure, Processing and Assembly. Brinckmann J, Notbohm H, Muller PK (eds), Springer, USA, pp. 208-225.
  • Johns P, Courts A. 1977. Relationship between Collagen and Gelatin. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 138-168.
  • Petersen BR, Yates JR. 1977. Gelatin Extraction. United States Patent No: 4,064,008.
  • Hinterwaldner R. 1977. Technology of Gelatin Manufacture. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 315-361.
  • Zhou P, Regenstein JM. 2005. Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction. J Food Sci, 70 (6), 392-396.
  • You L, Regenstein JM, Liu RH. 2010. Optimizati- on of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology. J Food Sci, 75 (6), C582-C587.
  • Stainsby G. 1977. The Gelatin Gel and the Sol-Gel Transformation. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 179-206.
  • Williams PA (ed). 2007. Handbook of Industrial Water Soluble Polymers. Wiley-Blackwell, USA, pp. 75-76.
  • Boran G, Lawless HT, Regenstein JM. 2010. The Effect of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels. J Food Sci, 75 (9), S469-S476.
  • Boran G, Regenstein JM. 2009. Optimization of Gelatin Extraction from Silver Carp Skin. J Food Sci, 74 (8), E432-E441.
  • Cho SH, Jahncke ML, Chin KB, Eun JB. 2006. The Effect of Processing Conditions on the Properties of Gelatin from Skate (Raja kenojei) Skins. Food Hydrocolloid, 20, 810-816.
  • Bustillos RJA, Olsen CW, Olson DA, Chiou B, Yee E, Bechtel PJ, McHugh TH. 2006. Water Vapor Permeability of Mammalian and Fish Gelatin Films. J Food Sci, 71 (4), E202-E207.
  • Gomez-Guillen MC, Ihl M, Bifani V, Silva A, Montero P. 2007. Edible Films Made from Tuna Fish Gelatin with Antioxidant Extracts of Two Different Murta Ecotypes Leaves (Ugni molinae). Food Hydrocolloid, 21, 1133-1143.
  • Ayana B, Turhan KN. 2010. Gıda Ambalajla- masında Antimikrobiyel Madde İçeren Yenilebilir Filmler/Kaplamalar ve Uygulamaları. Gıda, 35 (2), 151-158.
  • Karagöz Z, Candoğan K. 2007. Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda, 32 (3), 113-122. 41. Güven M, Karaca OB, Yaflar K. 2010. Düflük Yağ Oranlı Kahramanmarafl Tipi Dondurma Üretiminde Farklı Emülgatörlerin Kullanımının Dondurmaların Özellikleri Üzerine Etkileri. Gıda, 35 (2), 97-104.
  • Wainewright FW. 1977. Physical Tests for Gelatin and Gelatin Products. In: The Science and Technology of Gelatin, Ward AG, Courts A (eds), Academic Press, USA, pp. 529.
  • Zhou P, Regenstein JM. 2006. Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay. J Food Sci, 71 (8), 474- 479.
  • Rao MA. 2007. Rheology of Fluid and Semisolid Foods. Springer, New York, pp. 104-107.
  • Chiou BS, Bustillos RJA, Shey J, Yee E, Bechtel PJ, Imam SH, Glenn GM, Orts WJ. 2006. Rheological and Mechanical Properties of Cross Linked Fish Gelatins. Polymer, 47, 6379-6386.
  • Zhou P, Regenstein JM. 2007. Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements. J Food Sci, 72 (4), C196-201.
  • Zhou P, Mulvaney SJ, Regenstein JM. 2006. Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins. J Food Sci, 71 (6), 313-321.
  • Choi SS, Regenstein JM. 2000. Physicochemical and Sensory Characteristics of Fish Gelatin. J Food Sci, 65 (2), 194-199.
  • Regenstein JM, Zhou P, Wang Y, Boran G. 2010. Fish Gelatin: An Unmet Opportunity, In: A Sustainable Future: Fish Processing Byproducts, Bechtel PJ, Smiley S (eds), Alaska Sea Grant, University of Alaska Fairbanks, pp. 27-40.
There are 45 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Gökhan Boran This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Boran, G. . (2011). BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ. Gıda, 36(2), 97-104.
AMA Boran G. BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ. The Journal of Food. April 2011;36(2):97-104.
Chicago Boran, Gökhan. “BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI Ve KALİTESİ”. Gıda 36, no. 2 (April 2011): 97-104.
EndNote Boran G (April 1, 2011) BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ. Gıda 36 2 97–104.
IEEE G. . Boran, “BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ”, The Journal of Food, vol. 36, no. 2, pp. 97–104, 2011.
ISNAD Boran, Gökhan. “BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI Ve KALİTESİ”. Gıda 36/2 (April 2011), 97-104.
JAMA Boran G. BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ. The Journal of Food. 2011;36:97–104.
MLA Boran, Gökhan. “BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI Ve KALİTESİ”. Gıda, vol. 36, no. 2, 2011, pp. 97-104.
Vancouver Boran G. BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ. The Journal of Food. 2011;36(2):97-104.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/