Biopolymer nanofibrils exhibit exceptional mechanical properties with a unique combination
of strength and toughness, while also presenting biological functions that interact with the …

The seafood industry generates large volumes of waste. These include processing discards
consisting of shell, head, bones intestine, fin, skin, voluminous amounts of wastewater …

Since the publication of the first edition of Food, Energy, and Society, the world's natural
resources have become even more diminished due to the rapid expansion of the global …

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp.
These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of …

At present, small pelagic forage fish species (includes anchovies, herring, mackerel,
sardines, etc.) represent the largest landed species group in capture fisheries (27.3 million t …

Background Traditional thermal processes for preparing surimi-based products include
water bath heating (WB), steaming, broiling, and deep-fat frying. However, these methods …

The seafood industry generates waste, including shells, bones, intestines, and wastewater.
The discards are nutrient-rich, containing varying concentrations of carotenoids, proteins …

The changes in fish myofibrillar protein/cassava starch composites in the starch fraction
range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms …

Following the dietary recommendations for the reduction of salt consumption, the present
study considered several surimi gelation processes and the influence of high pressure …