"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants
Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to...
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TM-Info-Media Sdn. Bhd.
2009
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| Online Access: | http://irep.iium.edu.my/10666/ http://irep.iium.edu.my/10666/1/Veggie_Gelatin_%2C_Why_Not._Extensive_research_to_explore_the_potential_of_Malaysian_plants.pdf |
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iium-106662011-12-15T06:51:57Z http://irep.iium.edu.my/10666/ "Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants Jaswir, Irwandi TP248.13 Biotechnology Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besided the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries. TM-Info-Media Sdn. Bhd. 2009 Article NonPeerReviewed application/pdf en http://irep.iium.edu.my/10666/1/Veggie_Gelatin_%2C_Why_Not._Extensive_research_to_explore_the_potential_of_Malaysian_plants.pdf Jaswir, Irwandi (2009) "Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants. Halal Pages 2009/2010. ISSN 1675-2465 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
TP248.13 Biotechnology |
| spellingShingle |
TP248.13 Biotechnology Jaswir, Irwandi "Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| description |
Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besided the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries. |
| format |
Article |
| author |
Jaswir, Irwandi |
| author_facet |
Jaswir, Irwandi |
| author_sort |
Jaswir, Irwandi |
| title |
"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| title_short |
"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| title_full |
"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| title_fullStr |
"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| title_full_unstemmed |
"Vegie gelatin", why not?: extensive research to explore the potential of Malaysian plants |
| title_sort |
"vegie gelatin", why not?: extensive research to explore the potential of malaysian plants |
| publisher |
TM-Info-Media Sdn. Bhd. |
| publishDate |
2009 |
| url |
http://irep.iium.edu.my/10666/ http://irep.iium.edu.my/10666/1/Veggie_Gelatin_%2C_Why_Not._Extensive_research_to_explore_the_potential_of_Malaysian_plants.pdf |
| first_indexed |
2023-09-18T20:20:03Z |
| last_indexed |
2023-09-18T20:20:03Z |
| _version_ |
1777408046609203200 |