Results 131 to 140 of about 138,295 (270)

New insights into meat by-products utilization [PDF]

, 2016
Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically.
Mora, Leticia, Reig, Milagro, Toldrá Vilardell, Fidel   +2 more
core   +1 more source

Allerginicity of fish protein hydrolysates from fish waste

, 2011
Resumen del póster presentado al "EFFOST Annual Meeting 2011" celebrado en Berlín del 9 al 11 de noviembre. Seafood processing by-products account for approx. 75% of the total weight of the catch, and 30% of the waste is in the form of bones, skins and fins, waste that is either discarded in the sea or is processed into animal feed of low added value ...
Mosquera, Mauricio, Montero García, Pilar, Baeza, M. L., Giménez, Begoña, Gómez Guillén, M. C., Gómez, Rosario   +5 more
openaire   +1 more source

S‐Adenosylmethionine (SAM) hydrolases counter increased SAM epimerisation in thermophilic archaea

The FEBS Journal, EarlyView.
S‐Adenosyl‐l‐methionine (SAM) is a vital enzyme cofactor. Epimerisation at the sulfonium centre of biologically active (SS,SCα)‐SAM is driven by heat, yielding biologically inactive (RS,SCα)‐SAM. Here, two novel archaeal SAM hydrolases from the thermophilic Sulfolobus acidocaldarius and the halophilic Haloferax volcanii are shown to cleave (RS,SCα)‐SAM.
Agnes Bartels, Michael K. F. Mohr, Phillip Nußbaum, Marie Joest, Bianca Wassmer, Laurent Rasquin, Sonja‐Verena Albers, Jennifer N. Andexer   +7 more
wiley   +1 more source

First attempt at using a synthetic diet in short‐lived killifish, a vertebrate model of ageing

Journal of Fish Biology, EarlyView.
Abstract Diet standardization of model organisms is crucial for experimental consistency and repeatability in laboratory research, yet laboratory fish often lack species‐specific, open‐formula standardized diets. This study aims to address this gap by testing the effect of macronutrient content on the performance of Nothobranchius furzeri, an ...
Jakub Žák, Milan Vrtílek
wiley   +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

Valorization alternatives for a highly unused biomass (Small-spotted catshark discards and by-products) in the framework of LIFE iSEAS project [PDF]

, 2014
1 póster presentado en el Total Food Conference 2014 Science and technology for the economic and sustainable exploitation of agri-food chain wastes and co-products, Norwich, Uk, 11-13 November (2014)The authors thank the finnancial support received from ...
Blanco Comesaña, M., González Sotelo, Carmen, Pérez Martín, Ricardo Isaac, Vázquez, José Antonio   +3 more
core  

Current Trends, Future Prospects and Constraints of Whole Microalgae and Their Fractions as a Functional Feed Ingredient for Animals

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Microalgae are a highly diverse group of unicellular organisms that grow in a wide range of aquatic environments and are widely used as dietary supplements for both human and animal applications. Microalgae are rich in lipids, proteins, carbohydrates and other valuable bioactive components such as pigments, antioxidants and vitamins.
Sietse Jan Koopmans, Simon Roques, Edoardo Zaccaria, Annemarie Mens, Soumya Kanti Kar   +4 more
wiley   +1 more source

A Comparative Analysis of Maillard‐Derived α‐Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze‐Dried Dog Foods

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Thermal processing of pet foods can lead to the formation of harmful Maillard reaction products (MRPs), which may compromise nutritional quality and pose health risks to companion animals. This study compared the levels of MRPs in 41 commercial dog foods, including fresh (n = 15), kibble (n = 13), wet (n = 10), freeze‐dried (n = 2), and cold ...
Tolgahan Kocadağlı, Ciara Clarke, Vural Gökmen   +2 more
wiley   +1 more source

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