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) …

Kamaboko is a processed fish product based on surimi, which is widely consumed by the
public. Catfish protein isolate (CPI) can be applied to kamaboko to improve product quality …

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 …

This study focused on the production of protein isolates from mantis shrimp (MS). The pH-
shift method was investigated to understand its impact on the protein yield, quality, and …

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 …

The development of meat analogues focuses on sustainable production and requires
attention to their nutritional, physicochemical, and sensory values. Anchovy protein isolate …

The demand for clean-cut seafood fillets has led to an increase in fish processing side
streams, which are often considered to be low-value waste despite their potential as a …

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 …

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 …

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 …