Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation-Reference-Cited by-同舟云学术

Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation

Published:2023-12-14 Issue: Volume: Page:1-28
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Siddiqui Shahida Anusha¹²^ORCID,Lakshmikanth Dhanya³,Pradhan Chiranjiv⁴,Farajinejad Zahra⁵,Castro-Muñoz Roberto⁶^ORCID,Sasidharan Abhilash³

Affiliation:

1. Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, Straubing, Germany

2. German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

3. Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India

4. Department of Aquaculture, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, India

5. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

6. Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, Gdansk, Poland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2286623

Reference199 articles.

1. Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation

2. Evaluation of small barbus silage through inclusion into commercially formulated poultry feed

3. Biological activity of peptides purified from fish skin hydrolysates

4. Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

5. Tocopherols in Seafood and Aquaculture Products

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