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Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats
Marine by-products contain valuable protein components that can be extracted and analyzed to determine their quality, composition, and performance....
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Emerging Nonthermal Technologies for the Processing of Fish Waste and By-Products
Fish production has steadily increased as a result of industrialization and advancements in fishing technology. Along with this, there has been a...
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Comprehensive review: by-products from surimi production and better utilization
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1...
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Fish Waste Composition and Classification
Globally, food waste is a menacing issue, which is primely focused on Sustainable Development Goal (SDG) Target 12.3, aiming to cut down wastage by...
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Application of Emerging Technologies for Processing of Fish Waste and By-Products
The seafood industry is the most complex of all food industries across the world, mainly based on fish and shellfish, which are a unique source of...
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Enzymes from Fish Processing Waste Materials and Their Commercial Applications
Worldwide population growth as well as the accompanying fast development in urbanization and industrialization, have spurred a massive increase in...
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Swim bladder-derived biomaterials: structures, compositions, properties, modifications, and biomedical applications
Animal-derived biomaterials have been extensively employed in clinical practice owing to their compositional and structural similarities with those...
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Production of Antidiabetic Peptides from Fish Waste
The underutilized fishery resources, such as non-commercial species and by-products generated on board and in land (e.g. heads, trimmings, skin and...
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Marine Bioactive Peptides (Fishes, Algae, Cephalopods, Molluscs, and Crustaceans)
The interest in marine species to produce biofunctional compounds has increased in the last decades, primarily due to their high-quality proteins,...
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Marine Bioactive Peptides
The interest in marine species to produce biofunctional compounds has increased in the last decades, primarily due to their high-quality proteins,...
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Natural Antioxidants and Flavorings for Clean Label Foods
Synthetic food additives have long been used in the food industry to ensure the oxidative stability, increase shelf life, or impart a specific flavor...
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Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods
In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp ( Hypophthalmichthys nobilis ) scale gelatin. The...
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Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement
This study was conducted to decipher the mechanism of emulsion-based food stabilization by fish-derived collagen hydrolysate. Collagen type I was...
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Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity
Fish skin is one of the major non-edible by-products formed during fish processing. This investigation focused on the sustainable valorization of...
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Bioactive Peptides and Its Alternative Processes: A Review
Bioactive peptides are molecules of paramount importance with significant health benefits. These bioactive peptides extracted from various food...
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Environmentally Friendly Composites from Seabass Scale and Oil Palm Empty Fruit Bunch Waste
A green biocomposite was prepared from a matrix of gelatin, derived from waste seabass scale, reinforced with microfibers isolated from empty fruit...
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Properties of bovine gelatin as affected by a cross-linking induced by horseradish peroxidase, glucose oxidase and glucose
Gelatin is an important protein-based hydrocolloid, providing excellent gelling properties in processed foods. Horseradish peroxidase (100 U/g...
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Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes
In this work the preparation of a hummus pastes from a Mexican variety of chickpea (Blanco Sinaloa, BS) was investigated. With this purpose, the...
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Preparation and characterization of acid and pepsin-soluble collagens from scales of croceine and redlip croakers
Acid-soluble (ASC) and pepsin-soluble collagen (PSC) from scales of croceine croaker (ASC-PC and PSC-PC) and redlip croaker (ASC-PP and PSC-PP) were...
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Collagen extraction from mussel byssus: a new marine collagen source with physicochemical properties of industrial interest
Mussel byssus is a by-product of mussel production and is a potential source of collagen. The goal of this study was to extract collagen from the...
