Bioactive peptides derived from fish the byproduct protein hydrolysate have wide potential
as functional food ingredients. The preparation of bioactive peptides is commonly achieved …

Background The increase in fish processing has led to the production of a substantial
amount of waste. Sustainable resource management increasingly recognizes the need to …

High-moisture extrusion technology could improve the added value of fish products. This
study explored the forming mechanism of fish noodles in a twin-screw extrusion process by …

The use of food waste on the production of packaging can be seen as a promising strategy
to cost reduction and new properties. Moreover, packaging, besides food physical …

This study presents for the first time a scalable process for the extraction of valuable proteins
starting from samples of unsorted mixed tuna scraps which were previously dehydrated by …

Food losses in the agri-food sector have been estimated as representing between 30 and
80% of overall yield. The agro-food sector has a responsibility to work towards achieving …

Background The increased production of blue foods has resulted in the waste of blue foods
by-products. Converting blue foods by-products into usable protein hydrolysates and …

Fish is well known for its perishable nature. Essential oils in food packaging seem to be safe
and reliable both in terms of safety for the consumer and in terms of improving the shelf life …

Soybean can be easily digested and is a valuable substitute for animal protein in various
applications. That is why soy products are a very important component of a vegan and …

The fish processing industry generally generates large amounts of byproducts, including
skin, bone, scale, or meat residues, etc. These byproducts contain a wide range of nutritional …