Following the growth of the global population and the subsequent rapid increase in
urbanization and industrialization, the fisheries and aquaculture production has seen a …

The fish processing industry produces more than 60% by-products as waste, which includes
skin, head, viscera, trimmings, liver, frames, bones, and roes. These by-product wastes …

Bioactive peptides, as products of hydrolysis of diverse food proteins, are the focus of current
research. They exert various biological roles, one of the most crucial of which is the …

Fish industry by‐products can account for up to 75% of the catch depending on postharvest
or industrial preparation processes. Different terms such as 'fish waste','by‐product'and 'rest …

Antioxidant activity and functional properties of porcine blood plasma protein hydrolysates
(PPH) prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of hydrolysis (DH) were …

Protein hydrolysates from salmon heads were obtained by enzymatic treatment with
Alcalase (r) 2.4 L. Response surface methodology (RSM) allowed optimization of …

We have investigated the antioxidative activity of five hydrolysates from smooth hound
(Mustelus mustelus) meat obtained by various gastrointestinal proteases: crude enzyme …

Composition, functional properties and antioxidative activity of a protein hydrolysate
prepared from defatted round scad (Decapterus maruadsi) mince, using Flavourzyme, with a …

The growing momentum of several common life-style diseases such as myocardial
infarction, cardiovascular disorders, stroke, hypertension, diabetes, and atherosclerosis has …

The pH shift method was utilised for the recovery of proteins from salmon trimmings (ST),
yielding 93%(w/w) protein. ST protein (STP) hydrolysates were generated with different …