Results 101 to 110 of about 5,380 (212)

Lipid characterization and properties of protein hydrolysates obtained from discarded Mediterranean fish species [PDF]

, 2013
BACKGROUND: Discards are an important fraction of the by-products produced by the fishing industry. As a consequence of their low commercial acceptance, it is necessary to provide added value to these underutilized materials.
García Moreno, Pedro Jesús, Guadix Escobar, Emilia María, Muñío Martínez, María del Mar, Guadix Escobar, Antonio María, Espejo Carpio, Francisco Javier, Pérez Gálvez, Antonio Raúl   +5 more
core   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Fish protein hydrolysates based on Atlantic salmon by-products. Enzyme cost-efficiency and characterization of sensory, surface-active and nutritional properties [PDF]

, 2016
The world fisheries and fish farming industries generate large amounts of by-products after the primary processing of fish to edible products. In Norway alone, this accounted for almost 900,000 tons in 2014.
Aspevik, Tone
core   +1 more source

Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries

Marine Drugs
With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For
Marie Bagge Jensen, Jette Jakobsen, Charlotte Jacobsen, Jens J. Sloth, Jone Ibarruri, Carlos Bald, Bruno Iñarra, Niels Bøknæs, Ann-Dorit Moltke Sørensen   +8 more
doaj   +1 more source

The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced Proteins

Food Technology and Biotechnology, 2016
The objective of this study is to identify fish protein markers for detecting multiple species based on a comparative proteomic approach that relies on fragments with identical sequences.
Justyna Bucholska, Piotr Minkiewicz
doaj   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Using Koi Carp to Produce Fish Silage

, 2010
The natural environment of New Zealand is a highly cherished and important factor of the country. Introduced koi carp is considered a pest in New Zealand because it has a deleterious effect on fresh water systems. Hence eradicating the fish is essential.
Oulavallickal, Tifany
core  

Biochemical and Functional Properties of Sardinella (Sardinella aurita) By-Product Hydrolysates

Food Technology and Biotechnology, 2007
Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®. The liquid hydrolysates were spray dried.
Ali Bougatef, Yousra Triki-Ellouz, Moncef Nasri, Nabil Souissi   +3 more
doaj  

Increased Thermostability of an Engineered Flavin-Containing Monooxygenase to Remediate Trimethylamine in Fish Protein Hydrolysates. [PDF]

Appl Environ Microbiol, 2023
Goris M, Cea-Rama I, Puntervoll P, Ree R, Almendral D, Sanz-Aparicio J, Ferrer M, Bjerga GEK.   +7 more
europepmc   +1 more source