منابع

منابع

شکوه صارمی،ا. مرتضوی، ع. اسماعیل زاده کناری, ر. معتمدزادگان, ع، (1385)، بررسی راندمان استخراج و قدرت ژل ژلاتین پوست ماهی فیتوفاک، سومین سمینار امنیت غذایی، دانشگاه آزاد اسلامی واحد سوادکوه.

شهیری طبرستانی، ه.  مقصودلو، ع . معتمد زادگان، ع. صادقی ماهونک , ع، (1387)، بهینه سازی شرایط پیش فرآوری تولید ژلاتین از پوست ماهی قزل آلای رنگین کمان، پایان نامه کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

طاهری،ع. عابدیان،ع. بهنام، ش، (1388)، شناسایی اجزای تشکیل دهنده ژلاتین حاصل از پوست و استخوان کاریچون ماهی(Sauridatumbil)، مجله علمی شیلات ایران، سال 18، شماره4،  صفحات 137-125.

علوی طلب, ه. توکلی پور, ح. غرقی, ا، (1385)، بررسی و مقایسه کیفیت ژلاتین اسیدی و قلیایی پوست و باله کپور فیتوفاگ با منابع دیگر، مجله پژوهش و سازندگی در امور دام و آبزیان، شماره 72 صفحات 50 -57.

Biomaterials Science,Polymer Edn, Vol. 14, PP. 1197-1208.

AOAC, (2004) Official Methods of Analysis of AOAC International, 18th ed. Arlington,

VA, USA.

Burjandze, T.V. )1979(  Hydroxy-proline Content and Location in Relation to Collagen Thermal Stability. Biopolymers. Vol. 18, pp.931-936.

Bradford, M.M.) 1976( A Rapid and Sensitive Method for Quantification of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding.  Analytical Biochemistry. Vol. 72, pp.248–254.

Bligh, E.G., and Dyer, W.J.) 1959(  A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, Vol. 37, No. 8, pp. 911–917.

Gudmundsson, M. (2002) Rheological Properties of Fish Gelatines. Journal of Food Science. Vol.67, PP. 2172-2176.

Goméz-Guillén, M.C.; Turnay, T.F. ; Fernandez-Diaz, M.D. ; Ulmo, N. ; Lizarbe, M. A. and Montero, P. )2002( Structural and Physical Properties of Gelatine Extracted from Different Marine Species: A Comparative Study. Food Hydrocolloids. Vol.16, pp.25-34.

Gudmundsson, M. and Hafsteinsson, H. )1997(  Gelatine from Cod Skins as Affected by Chemical Treatments. Journal of Food Science. Vol. 52, pp.37-39.

Giménez, B. ; Goméz-Guillén, M.C. and Montero, P. )2005( Storage of Dried Fish Skins on Quality Characteristics of Extracted Gelatine. Food Hydrocolloids. Vol. 19, PP. 958-963.

Haug, I.J. ; Draget, K.I. and  Smidsrød, O. )2004( Physical and Rheological Properties of Fish Gelatine Compared to Mammalian Gelatine. Food Hydrocolloids. Vol. 18, pp. 203-213.

Johnston-Banks, F.A. )1990( Gelatine. In: Harris, P. (Ed.), Food Gels. Elsevier Applied Science, London. pp.233-289.

JSA (Japanese Standard Association). (1996). Japanese Industrial Standard Animal Glues and Gelatins. JIS K 6503, Japan.

Kolodziejska, I. ; Kaczorowski, K. ; Piotrowska, B. and Sadowska, M. )2004( Modification of the Properties of Gelatine from Skins of Baltic Cod (Gadus morhua) with Transglutaminase. Food Chemistry. Vol. 86, pp.203-209.

Ledward, D.A. )1986(  Gelation of Gelatine. In J. R. Mitchell,  D A. Ledward (Eds.), Functional Properties of Food Macromolecules. Elsevier Applied Science, London, pp: 171-201.

Leuenberger, B.H. (1991)  Investigation of Viscosity and Gelation Properties of Different Mammalian and Fish Gelatins, Food Hydrocolloids, Vol. 5, pp. 353-361.

Montero, P., and Goméz-Guillén, M. C. (2000) Extraction Condition for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Collagen, Journal of Food Science, Vol. 65(2), PP. 1-5.

Muyonga, J.H. ; Cole, C.G.B. and Duodu, K.G. )2004( Extraction and Physico-Chemical Characterisation of Nile Perch (Lates niloticus) Skin and Bone Gelatine, Food Hydrocolloids, Vol. 18, PP. 581-592.

Sadowska,  M. ;  Kolodziejska,  I. and Niecikowska, C. )2003( Isolation of Collagen from the Skins of Baltic Cod (Gadus morhua). Food Chemistry, Vol. 81, PP. 257-262.

Sarabia, A. I., Gómez-Guillén,M.C. and Montero,P.(2000) The Effect of Added Salts on the Viscoelastic Properties of Fish Skin Gelatin, Food chemistry, Vol. 70, pp. 71-76.

Simon,  A. ; Vandanjon, L. ; Levesque, G. and  Bourseau, P. )2002(Concentration and Desalination of Fish Gelatine by Ultrafiltration and Continuous Diafiltration Processes, Desalination, Vol. 144, PP. 313-318.

Taheri A., Abedian Kenari A.M., Gildberg A., and Behnam S. )2009( Extraction and Physico-Chemical Characterisation of Greater Lizard Fish (Saurida tumbil) Skin and Bone Gelatin, Journal of Food Science, Vol. 74(3), pp. 160-165.

Terao, K. ; Nagasawa, N. ; Nishida, H.; Furusawa, K.; Mori, Y. ; Yoshii, F. and Dobashi, T. )2003( Reagent-Free Cross Linking of Aqueous Gelatine: Manufacture and Characteristics of Gelatine Irradiated with Gamma Ray and Electron Beam, Journal ofBiomaterials Science,Polymer Edn, Vol. 14, PP. 1197-1208.