Collagen from beef rume: potential in the food industry
Автор: Mukhanbetova I.R.
Журнал: Форум молодых ученых @forum-nauka
Статья в выпуске: 7 (95), 2024 года.
Бесплатный доступ
The article describes the extraction process, starting with the preparation of raw materials and ending with the final stage of drying and quality control. Special attention is paid to innovative methods of purification and hydrolysis, which allow improving the properties of collagen for its further use in food products.
Beef tripe, collagen production, preparation of raw materials, hydrolysis, collagen extraction, purification, drying, quality control, food industry, processing technologies, sustainable development, environmental friendliness, product safety
Короткий адрес: https://sciup.org/140306611
IDR: 140306611
