Results 131 to 140 of about 4,519 (185)

Fish By-Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges. [PDF]

Food Sci Nutr
Waqar M, Sajjad N, Ullah Q, Vasanthkumar SS, Ahmed F, Panpipat W, Aluko RE, Kaur L, Chaijan M, Ageru TA.   +9 more
europepmc   +1 more source

Biopolymer Development from Agro-Food and Aquaculture By-Products with Antioxidant Hydrolysates of <i>Cyprinus carpio</i>, Produced via Enzymatic Preparations of Pineapple and Papaya. [PDF]

Int J Mol Sci
López-García G, Dublán-García O, López-Medina FA, Morachis-Valdez AG, Saucedo-Vence K, Arizmendi-Cotero D, Díaz-Bandera D, Heredia-García G, Santillán-Álvarez A, Cira-Chávez LA, Quintero-Salazar B.   +10 more
europepmc   +1 more source

Low-Fishmeal Dietary Supplementation with Crayfish By-Product Protein Hydrolysate Affects Growth Performance, Appetite-Related Metabolic Signaling and Intestinal Microbiota of Pacific White Shrimp (<i>Litopenaeus vannamei</i>). [PDF]

Metabolites
Ren L, Gu W, Sun H, Fan G, Yang X.
europepmc   +1 more source

Evaluation of the Biostimulatory Potential of Waste Protein Hydrolysates in Coriander (<i>Coriandrum sativum</i> L.). [PDF]

Int J Mol Sci
Skwarek-Fadecka M, Pipiak P, Sieczyńska K, Krępska M, Posmyk MM.   +4 more
europepmc   +1 more source

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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Critical Reviews in Food Science and Nutrition, 2000
Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients.
Hörður Kristinsson
exaly   +3 more sources

Preparation of fish protein hydrolysates

Animal Feed Science and Technology, 1982
Abstract A process for the preparation of fish protein hydrolysates using commercially available proteolytic enzymes is described. Both non-fatty and fatty species of fish have been used as the raw material and the hydrolysates obtained have been assessed in nutritional studies on neonatal animals. Data on the release of nitrogenous substances during
A.H. Ritchie, I.M. Mackie
openaire   +1 more source

Functional Fish Protein Hydrolysates

2020
Underutilized fish species such as male and spent capelin (Mallotus villosus) were used to prepare functional protein hydrolysates by various enzymatic treatments. Three commercial proteases namely Alcalase, Neutrase and Papain were employed for the preparation of fish protein hydrolysates.
Fereidoon Shahidi, Xiao-Qing Han, Jozef Synowiecki   +2 more
openaire   +1 more source

Fish Protein Concentrate (Hydrolysed)

2000
Hydrolysed fish protein concentrate (HFPC) is produced from by-products of the fishery industry. It is a feed ingredient of the new generation of feedstuffs, characterised by its extraordinarily high protein content and the conversion of insoluble fish protein into polypeptides and amino acids by enzymatic hydrolysis.
Joachim W. Hertrampf, Felicitas Piedad-Pascual   +1 more
openaire   +1 more source

Bitterness of fish protein hydrolysate and its debittering prospects

Journal of Food Biochemistry, 2019
Fish processing by-products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities.
Anthony Temitope Idowu, Soottawat Benjakul   +1 more
openaire   +2 more sources