Sustainable Food Packaging Technology

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22 22 Hamed, I., Özogul, F., and Regenstein, J.M. (2016). Industrial applications of crustacean by‐products (chitin, chitosan, and chitooligosaccharides): a review. Trends in Food Science & Technology 48: 40–50.

23 23 Sayari, N., Sila, A., Abdelmalek, B.E. et al. (2016). Chitin and chitosan from the Norway lobster by‐products: antimicrobial and anti‐proliferative activities. International Journal of Biological Macromolecules 87: 163–171.

24 24 Soares, N.M., Fernandes, T.A., and Vicente, A.A. (2016). Effect of variables on the thickness of an edible coating applied on frozen fish‐establishment of the concept of safe dipping time. Journal of Food Engineering 171: 111–118.

25 25 Rocha, M.A.M., Coimbra, M.A., and Nunes, C. (2017). Applications of chitosan and their derivatives in beverages: a critical review. Current Opinion in Food Science 15: 61–69.

26 26 Chen, J., Li, L., Yi, R. et al. (2016a). Extraction and characterization of acid‐soluble collagen from scales and skin of tilapia (Oreachromis niloticus). LWT Food Science and Technology 66: 453–459.

27 27 Ahmed, R., Getachew, A.T., Cho, Y., and Chun, B. (2018). Application of bacterial collagenolytic proteases for the extraction of type I collagen from the skin of bigeye tuna (Thunnus obesus). LWT Food Science and Technology 89: 44–51.

28 28 Kittiphattanabawon, P., Benjakul, S., Sinthusamran, S., and Kishimura, H. (2016). Gelatin from clown featherback skin: extraction conditions. LWT Food Science and Technology 66: 186–192.

29 29 See, S.F., Ghassem, M., Mamot, S., and Babji, A.S. (2015). Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. Journal of Food Science and Technology 52 (2): 753–762.

30 30 Chen, S., Tang, L., Hao, G. et al. (2016c). Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins. Food Hydrocolloids 52: 573–580.

31 31 Tkaczewska, J., Morawska, M., Kulawik, P., and Zając, M. (2018). Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocolloids 81: 169–179.

32 32 Sae‐leaw, T., Benjakul, S., and O'Brien, N.M. (2016). Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin. LWT Food Science and Technology 65: 661–667.

33 33 Ali, A.M.M., Kishimura, H., and Benjakul, S. (2018). Physicochemical and molecular properties of gelatin from skin of Golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior‐ultrasonication. Food Hydrocolloids 82: 164–172.

34 34 Gomez, A.V.A., Gomez, G., Chamorro, E. et al. (2018). Digestive aspartic protease from sábalo (Prochilodus lineatus): characterization and application for collagen extraction. Food Chemistry 269: 610–617.

35 35 Chuaychan, S., Benjakul, S., and Nuthong, P. (2016). Element distribution and morphology of spotted golden goatfish fish scales as affected by demineralisation. Food Chemistry 197: 814–820.

36 36 Wang, L., Liang, Q., Chen, T. et al. (2014). Characterization of collagen from the skin of Amur sturgeon (Acipenser schrenckii). Food Hydrocolloids 38: 104–109.

37 37 Liao, W., Guanghua, X., Li, Y. et al. (2018). Comparison of characteristics and fibril‐forming ability of skin collagen from barramundi (Lates calcarifer) and tilapia (Oreochromis niloticus). International Journal of Biological Macromolecules 107: 549–559.