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 …

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 …

The present study aimed to investigate the impact of temperature on the quality attributes,
particularly lipid oxidation and phospholipid molecular species, of Tai Lake whitebait during …

Protein hydrolysates were prepared through lactic acid fermentation of the inedible portions
of shrimp (cephalothorax and exoskeleton), the by-products of shrimp processing …

In food processing industries that generate voluminous by-products and wastes, valorization
can help offset growing environmental problems and facilitate the sustainable use of …

BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying
process is an important processing method for prolonging the shelf life of shrimp. The …

Seafood is one of the major food products for human consumption and is an important part
of the diet in many countries. However, huge amount of non-edible by-products (viscera …

BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing
formulated food products. This study investigates the feasibility of increasing the value of …

Fish proteins isolated from by-products or low commercial/underutilized species using pH-
shift process is a new source of proteins that may be used as wet or dried ingredients to …

The development of cost‐effective and nutritionally adequate formulated feeds is a key step
for developing sustainable technologies for new aquaculture species. There has been many …