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A review on the processing technique, physicochemical, and bioactive properties of marine collagen.

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Title: A review on the processing technique, physicochemical, and bioactive properties of marine collagen.
Authors: Shaik MI; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia., Rahman SHA; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia., Yusri AS; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia., Ismail-Fitry MR; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia., Kumar NSS; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Guntur, Andhra Pradesh, India., Sarbon NM; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.
Source: Journal of food science [J Food Sci] 2024 Sep; Vol. 89 (9), pp. 5205-5229. Date of Electronic Publication: 2024 Aug 10.
Publication Type: Journal Article; Review
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 39126690
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: A review on the processing technique, physicochemical, and bioactive properties of marine collagen.
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  Data: <searchLink fieldCode="AU" term="%22Shaik+MI%22">Shaik MI</searchLink>; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.<br /><searchLink fieldCode="AU" term="%22Rahman+SHA%22">Rahman SHA</searchLink>; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.<br /><searchLink fieldCode="AU" term="%22Yusri+AS%22">Yusri AS</searchLink>; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.<br /><searchLink fieldCode="AU" term="%22Ismail-Fitry+MR%22">Ismail-Fitry MR</searchLink>; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Kumar+NSS%22">Kumar NSS</searchLink>; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Guntur, Andhra Pradesh, India.<br /><searchLink fieldCode="AU" term="%22Sarbon+NM%22">Sarbon NM</searchLink>; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.
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  Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2024 Sep; Vol. 89 (9), pp. 5205-5229. <i>Date of Electronic Publication: </i>2024 Aug 10.
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  Data: Journal Article; Review
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1750-3841.17273
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      – Code: eng
        Text: English
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      – TitleFull: A review on the processing technique, physicochemical, and bioactive properties of marine collagen.
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            NameFull: Shaik MI
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            NameFull: Rahman SHA
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            NameFull: Ismail-Fitry MR
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            – D: 01
              M: 09
              Text: 2024 Sep
              Type: published
              Y: 2024
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              Value: 1750-3841
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              Value: 89
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              Value: 9
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