Supercritical fluid extraction prior pulsed electric fields to improve high-added-value compounds recovery from salmon side streams: Evaluation of protein, bioactive peptides and minerals DOI
Yixuan Liu, Houda Berrada, Juan Manuel Castagnini

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142283 - 142283

Published: Nov. 29, 2024

Language: Английский

Unveiling an innovative sustainable blue resource-ecofriendly extraction technique towards a circular economy: Optimization of natural deep eutectic solvent and ultrasonication synergistic pathways for type-I collagen refined recovery from discarded fish scales DOI
Marwa Hamdi, Dandan Wang, Suming Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140296 - 140296

Published: Jan. 1, 2025

Language: Английский

Citations

1
Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread DOI Creative Commons
Oana Bianca Oprea, Sigurd Sannan,

Ignat Tolstorebrov

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(5), P. 698 - 698

Published: Feb. 25, 2024

The potential enhancement of the protein content in bakery products is studied by adding fish hydrolysate (FPH) flour varying proportions (1.5%, 3%, 4.5%, and 6%) within production recipe. mixtures wheat FPH obtained were comprehensively analysed using Mixolab equipment, evaluating nutritional, rheological, enzymatical aspects. results underscore substantial as a high-quality source evidenced its polyphenol antioxidant value. Moreover, utilisation hydrolysed proteins from emerges viable strategy for reducing water footprint food production. Thus, showed 80.21%, 1452 mg GAE/100 g, an activity 294 TE/100 g. While bread samples made mixed with exhibited satisfactory rheological behaviour, presence aftertaste pronounced aroma impacted consumer acceptance. Notably, only sample 1.5% added met organoleptic preferences consumers, receiving commendable total acceptability score 6.2. Additionally, this demonstrated favourable texture analysis extended shelf life compared to that control sample.

Language: Английский

Citations

4
Biological silage from tambaqui (Colossoma macropomum) by-products on the productive performance, hematological parameters and egg quality of older commercial hens DOI
Cristiane Cunha Guimarães, Tiago Cabral Nóbrega, Adriene Núzia de Almeida Santos

et al.

Tropical Animal Health and Production, Journal Year: 2025, Volume and Issue: 57(1)

Published: Jan. 1, 2025

Language: Английский

Citations

0
Fish waste valorisation through production of biodiesel and biopolymers for sustainable development: A mini review DOI
Mridul Umesh, Vinay Kumar,

Kumaresan Priyanka

et al.

Bioresource Technology Reports, Journal Year: 2025, Volume and Issue: unknown, P. 102045 - 102045

Published: Jan. 1, 2025

Language: Английский

Citations

0
Valorisation of Hybrid Grouper Bone Gelatine: Identification and In Silico Analysis of Novel ACE-Inhibitory and Antioxidant Peptides Obtained Via Ultrafiltration DOI

Pei-Teng Chan,

Patricia Matanjun, Cahyo Budiman

et al.

Waste and Biomass Valorization, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 27, 2025

Language: Английский

Citations

0
Salmon meats and by-products as excellent sources of vitamin B12 DOI

Fumio Watanabe,

Tomohiro Bito, Kyohei Koseki

et al.

Fisheries Science, Journal Year: 2025, Volume and Issue: unknown

Published: March 18, 2025

Language: Английский

Citations

0
Preparation and preliminary studies of porous fish collagen and chitosan materials enriched with microcapsules containing an active ingredient DOI Creative Commons
Justyna Kozłowska,

Agnieszka Ciesielska

Scientific Reports, Journal Year: 2025, Volume and Issue: 15(1)

Published: April 3, 2025

Language: Английский

Citations

0
Supercritical fluid extraction prior pulsed electric fields to improve high-added-value compounds recovery from salmon side streams: Evaluation of protein, bioactive peptides and minerals DOI
Yixuan Liu, Houda Berrada, Juan Manuel Castagnini

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142283 - 142283

Published: Nov. 29, 2024

Language: Английский

Citations

1