Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common
method of preserving fish to compensate for its perishability. Dried fish exists in different …

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

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 …

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 …

Nutritional, structural, functional, and sensorial properties of protein isolate developed from
salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products …

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 …

This study aimed to establish the differences between enzymatically extracted hydrolysates
and pH shifted protein isolates from whole Baltic herring and roach in terms of polypeptide …

Abstract Effects of heating method and addition of microbial transglutaminase (MTGase) on
properties of gels made from vacuum-freeze dried silver carp surimi were investigated. After …

To address the anticipated global need for increased protein supply for human nutrition,
particularly for developing and underdeveloped regions, concerted efforts are required …

Cape hake protein powder (HPP) was prepared by alkaline extraction, isoelectric
precipitation and freeze drying. It contained 90% protein, 0.53% fat, and 1.44% ash. HPP …