Valorization of fisheries by-products: Challenges and technical concerns to food industry-Reference-Cited by-同舟云学术

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Valorization of fisheries by-products: Challenges and technical concerns to food industry

Published:2020-05 Issue: Volume:99 Page:34-43
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Nawaz Asad,Li Engpeng,Irshad Sana,Xiong Zhouyi,Xiong Hanguo,Shahbaz Hafiz Muhammad,Siddique Farzana

Funder

Priority Academic Program of Jiangsu Higher Education Institutions

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference85 articles.

1. Healthy cookies from cooked fish bones;Abdel-Moemin;Food Bioscience,2015

2. Extraction and characterization of collagen from the skin of golden carp (Probarbus Jullieni), a processing by-product;Ali;Waste and Biomass Valorization,2018

3. Fish industry waste: Treatments, environmental impacts, current and potential uses;Arvanitoyannis;International Journal of Food Science and Technology,2008

4. Defining nutritionally and environmentally healthy dietary choices of omega-3 fatty acids;Cai;Journal of Cleaner Production,2019

5. Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin;Cai;Journal of Functional Foods,2015

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1. Impact of Co-60 γ-ray irradiation on the cross-linking and stability of fish collagen: Structural changes and digestibility;Food Hydrocolloids;2024-12

2. Sustainable valorisation of freshwater fish by‐products to gelatin and fish oil by hydrothermal extraction;International Journal of Food Science & Technology;2024-09-12

3. The effects of protein hydrolysates from rainbow trout by-products on growth, digestive and antioxidant enzymes, and liver lysozyme activity in sobaity (Sparidentex hasta) and Arabian yellowfin (Acanthopagrus arabicus) seabream juveniles;Aquaculture Reports;2024-08

4. Incorporation of fish and fishery waste into food formulations: A review with current knowledge;Trends in Food Science & Technology;2024-06

5. Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives;Future Foods;2024-06

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