Recently, the demand for functional foods in the global market has increased rapidly due to
the increasing occurrences of non-communicable diseases and technological advancement …

Recently, the demand for food proteins in the market has increased due to a rise in
degenerative illnesses that are associated with the excessive production of free radicals and …

Abstract Background Every year, almost 1.6 billion tonnes of food are wasted, with 54%
going to waste during production and 46% going to waste during post-market operations …

The physicochemical properties of chitosan obtained from the shells of swimming crab
(Portunus trituberculatus) and prepared via subcritical water pretreatment were examined. At …

The importance of bioactive peptides lies in their diverse applications in the pharmaceutical
and food industries. In addition, they have been projected as allies in the control and …

The valorization of sardine (Sardina pilchardus) waste (SW) from a canning facility has been
investigated within a biorefining approach. Sequential fractionation of SW into its …

The aim of this study was to analyze Sargassum thunbergii extracts prepared via subcritical
water extraction (SWE). The total maximum contents of phlorotannin, total sugars, and …

Green extraction methodologies using supercritical carbon dioxide (SC-CO 2) and
subcritical water were used to valorize Conger myriaster skin (CMS). The omega-3 fatty acid …

The valorization of Atlantic cod (Gadus morhua) frames from a filleting industry was
investigated using subcritical water extraction and hydrolysis (SBW) at different …

Impacts of 2-butanol and β-cyclodextrin (β-CD) at various ratios and treatment times on
bitterness, physicochemical and functional properties of Alcalase salmon frame protein …