Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient

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Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient

Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry...

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Bibliographic Details
Main Authors:	Wan Jamaluddin, Wan Noor Faradalila, Mat Hashim, Dzulkifly, Hashim, Puziah
Format:	Conference or Workshop Item
Language:	English
Published:	Halal Products Research Institute, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/63959/ http://psasir.upm.edu.my/id/eprint/63959/1/M40.pdf

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