Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …

Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …

Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …

The objective of this work was to investigate the cryoprotective effects of antifreeze peptides
obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to …

Peptides are functional active fragments of proteins which can provide nutrients needed for
human growth and development, and they also have unique physiological activity …

Protein hydrolysates, which may be produced by the protein in the middle of the process or
added as an ingredient, are part of the food formula. In food, protein hydrolysates are found …

Freezing technology is important for storage of animal products such as surimi. However,
mechanical damage caused by ice crystals would lead to quality deterioration. This study …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …