Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone

Cuttlebone, an underutilized byproduct of cuttlefish, remains largely unexplored regarding its properties. This study investigates the characteristics and in vitro coagulation properties of structured calcium compounds derived from cuttlebone. Dried cuttlebone powder (DCB) was calcined to form calci...

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Hlavní autoři:	Saranporn Khoseang, Narisara Khunsorn, Dong Xianlong, Liu Hongbing, Chakkapat Aenglong, Sutasinee Chintong, Juta Mookdasanit, Wanwimol Klaypradit
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-07-01
Edice:	Food Chemistry: X
Témata:	Cuttlebone Calcium carbonate Calcination Coagulation Soluble calcium
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157525005474
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