Tag: Collagen

Top issue review:Professor Ge Changrong and the Sichuan Agricultural University research team jointly explained the application research progress of animal by-product collagen and its derivative peptides in food systems
By: Date: 2021-06-16 Categories: foodtechnology Tags: ,

On June 3, 2021, the TOP journal Critical Reviews in Food Science and Nutrition (IF:7.862) published an online review article, comprehensively introducing the preparation, characterization and characteristics of animal by-product collagen and derived peptides, and their Application research status in food system (including food processing, packaging, preservation and functional food). The focus is on the application research progress, challenges and future trends of animal by-product collagen and peptides in food systems.

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