The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

Background Global fisheries production has increased to~ 200 MT with aquatic by-products
of 20 MT that are a challenge for the fish processing industry as well as for environmental …

Quinoa protein possesses great amino acid profiles and can be a potential food ingredient
with broad applications. The objective of this study was to investigate the effect of different …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

The emulsifying properties of peanut protein isolate (PPI) prepared by spray-and freeze-
drying methods were investigated together with the change in protein structure due to …

Freeze-drying is a preservation method known for its effectiveness in dehydrating food
products while minimizing their deterioration. However, protein denaturation and oxidation …

This study focused on the effects of freeze drying (FD) and sprays drying (SD) on the
structure and emulsifying properties of yam soluble protein (YSP). The results showed that …

Globally, fish processing industries are much concerned to produce fish proteins for the
fulfilment of the nutritive requirements of human being. More than 60% fish by-products …

In the present study, the effect of Refractance Window (RW) drying on the functional
properties of chickpea protein isolates was investigated and compared to freeze drying at …

The increasing awareness that dried fish protein can be applied for food fortification and
production of value added/functional foods has encouraged the food industry to examine …