Results 81 to 90 of about 4,519 (185)
Enzymatic Processing of Grouper Bone Waste as Fish Protein Hydrolysate Potential Bioactive Peptides
Environment and Natural Resources JournalGrouper fish is a type of reef fish that has high economic value and is widely used as fillets in the industry. It is estimated that 50% of the total fish catch is not used as food.
Nuniek Herdyastuti +8 more
doaj +1 more source
eFood, Volume 7, Issue 4, August 2026.To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek +5 more
wiley +1 more source
Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation
Immunobiology, 2006 Dietary proteins harbour bioactive peptides that can be released by a fermentation process. Fish proteins are a valuable and little-exploited source of potentially active biopeptides. The aim of this research was to evaluate the effects of a commercially available fermented fish protein concentrate (Seacure) (FPC) derived from a fermentation process ...
Duarte, Jairo +4 more
openaire +3 more sources
European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.Red seaweed extracts have potential to protect DHA‐rich emulsions against oxidation while maintaining their physical stability. Their combined antioxidant and interfacial properties make them promising clean‐label ingredients for omega‐3‐enriched foods.
Sakhi Ghelichi +4 more
wiley +1 more source
Marine DrugsWith 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 +8 more
doaj +1 more source
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
FISH PROTEINS, PEPTIDES AND HYDROLYSATES
Proteins are the most important biopolymers among the anatomical and functional elements of somatic and reproductive cells, necessary for establishing muscle, dermis, blood, and all internal organs. They are vital for the assembly of enzymes and hormones essential for the proper functioning of the body, as well as for growth and regeneration.
openaire +1 more source
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 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 +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 +7 more
europepmc +1 more source