[HTML][HTML] A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
One approach to improve the sustainability of food processing is the recovery of valuable
compounds from food industry's side streams. In this study a life cycle assessment (LCA) …
compounds from food industry's side streams. In this study a life cycle assessment (LCA) …
Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish (Pangasius hypophthalmus) Side Stream Isolates
HT Nguyen, HND Bao, HTT Dang, T Tómasson… - Foods, 2022 - mdpi.com
Enzymatic hydrolysis is a novel method to recover highly potent bioactive fish protein
hydrolysates (FPHs) from fish processing side-streams. The common way of producing …
hydrolysates (FPHs) from fish processing side-streams. The common way of producing …
Valorisation of seafood side-streams through the design of new holistic value chains: WASEABI project
Growing demand in the fisheries sector has resulted in a high generation of side-streams
that are mainly treated as waste despite their potential value in terms of protein, fatty acids …
that are mainly treated as waste despite their potential value in terms of protein, fatty acids …
Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent
The development of meat analogues focuses on sustainable production and requires
attention to their nutritional, physicochemical, and sensory values. Anchovy protein isolate …
attention to their nutritional, physicochemical, and sensory values. Anchovy protein isolate …
[HTML][HTML] Synergistic antioxidant and antibacterial activities of polyphenol extracts from mangosteen peels in preservation of Pangasius hypophthalmus fish balls
MT Nguyen, TTT Phan, NL Le, LTK Vu - Journal of Agriculture and Food …, 2024 - Elsevier
In recent years, natural preservatives have attracted more and more attention in food
processing since they can enhance food shelf-life and safety. In this study, the polyphenol …
processing since they can enhance food shelf-life and safety. In this study, the polyphenol …
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Myofibrillar proteins are mainly responsible for the structure-forming properties of emulsified
meat products due to their gelling abilities. To enhance the gel characteristics of myofibrillar …
meat products due to their gelling abilities. To enhance the gel characteristics of myofibrillar …
Evaluation of the physicochemical and functional properties of isolated proteins extracted from two species of Siberian sturgeon (Acipenser baerii) and Iranian …
S Babaei, T Roshanzamir… - Fisheries Science …, 2024 - jfst.modares.ac.ir
In the current study, fish-isolated protein (FPI) was extracted by alkaline pH method from the
wastes of the head and fins of Siberian sturgeon (Acipenser baerii) and Iranian sturgeon …
wastes of the head and fins of Siberian sturgeon (Acipenser baerii) and Iranian sturgeon …
ارزیابی خصوصیات فیزیکوشیمیایی و عملکردی پروتئین های ایزوله استخراج شده از دو گونه تاسماهی سیبری (Acipenser baerii) و تاسماهی ایرانی (Acipenser persicus).
صدیقه بابایی, طاهره روشن ضمیر… - Journal of Fisheries …, 2024 - search.ebscohost.com
In the current study, fish-isolated protein (FPI) was extracted by alkaline pH method from the
wastes of the head and fins of Siberian sturgeon (Acipenser baerii) and Iranian sturgeon …
wastes of the head and fins of Siberian sturgeon (Acipenser baerii) and Iranian sturgeon …
[PDF][PDF] Future Foods
abstract One approach to improve the sustainability of food processing is the recovery of
valuable compounds from food industry's side streams. In this study a life cycle assessment …
valuable compounds from food industry's side streams. In this study a life cycle assessment …
[PDF][PDF] A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
abstract One approach to improve the sustainability of food processing is the recovery of
valuable compounds from food industry's side streams. In this study a life cycle assessment …
valuable compounds from food industry's side streams. In this study a life cycle assessment …