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Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Waste and biomass valorization, 2023, Vol.14 (1), p.209-226

2023

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Bioactivities of fish protein hydrolysates from defatted salmon backbones

Biotechnology reports (Amsterdam, Netherlands), 2016-09, Vol.11 (C), p.99-109

2016

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Growth and nutritional composition of the polychaete Hediste diversicolor (OF Müller, 1776) cultivated on waste from land-based salmon smolt aquaculture

Aquaculture, 2019-03, Vol.502, p.232-241

2019

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Quality changes of salmon by-products during storage: Assessment and quantification by NMR

Food chemistry, 2016-11, Vol.211, p.803-811

2016

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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Polish journal of food and nutrition sciences, 2023-01, Vol.73 (3), p.253-264

2023

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Dietary fish protein hydrolysates containing bioactive motifs affect serum and adipose tissue fatty acid compositions, serum lipids, postprandial glucose regulation and growth in obese Zucker fa/fa rats

British journal of nutrition, 2016-10, Vol.116 (8), p.1336-1345

2016

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Effects of low doses of fish and milk proteins on glucose regulation and markers of insulin sensitivity in overweight adults: a randomised, double blind study

European journal of nutrition, 2020-04, Vol.59 (3), p.1013-1029

2020

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Biochemical Characterization of Cassiopea andromeda (Forsskål, 1775), Another Red Sea Jellyfish in the Western Mediterranean Sea

Marine drugs, 2021-08, Vol.19 (9), p.498

2021

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Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films

Heliyon, 2024-07, Vol.10 (14), p.e34373, Article e34373

2024

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Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Foods, 2023-02, Vol.12 (5), p.995

2023

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Valorization of Saithe ( Pollachius virens ) Residuals into Protein Hydrolysates-Silaging as Preservation Technology

Foods, 2024-07, Vol.13 (13), p.2133

2024

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A Multidisciplinary Approach for Improving Resource Efficiency in the Indian Surimi Supply Chain

Applied sciences, 2021-11, Vol.11 (22), p.10984

2021

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Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality

Heliyon, 2023-06, Vol.9 (6), p.e16972-e16972, Article e16972

2023

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Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids

Foods, 2024-04, Vol.13 (7), p.1094

2024

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Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Foods, 2022-09, Vol.11 (17), p.2697

2022

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Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value, and potential bioactive peptides in the hydrolysates

Process biochemistry (1991), 2015-08, Vol.50 (8), p.1247-1257

2015

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Optimization of single‐step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent

Journal of food science, 2023-12, Vol.88 (12), p.5044-5062

2023

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Possibilities for the utilisation of marine by-products

International journal of food science & technology, 2011-10, Vol.46 (10), p.2001-2014

2011

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Functional, bioactive and antioxidative properties of hydrolysates obtained from cod ( Gadus morhua) backbones

Process biochemistry (1991), 2009-06, Vol.44 (6), p.668-677

2009

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Quality of Lipids During Frozen Storage of Polychaete (Alitta virens) - a Low Trophic Marine Resource Relevant for Aquaculture Feed

Journal of aquatic food product technology, 2024-02, Vol.33 (2), p.161-176

2024

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Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

BMC biotechnology, 2020-05, Vol.20 (1), p.22-22, Article 22

2020

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Nutritionally rich marine proteins from fresh herring by-products for human consumption

Process biochemistry (1991), 2014-07, Vol.49 (7), p.1205-1215

2014

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Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues

Food chemistry, 2024-11, Vol.459, p.140244, Article 140244

2024

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Chicken Protein Hydrolysates Have Anti-Inflammatory Effects on High-Fat Diet Induced Obesity in Mice

Medicines (Basel, Switzerland), 2018-12, Vol.6 (1), p.5

2018

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Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing

International journal of environmental research and public health, 2021-02, Vol.18 (5), p.2358

2021

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Production and Microencapsulation of Protein Hydrolysate of Pink Perch (Nemipterus japonicus) By-Products Obtained from Surimi Industry for Its Sustainable Utilization

Bioactivities of fish protein hydrolysates from defatted salmon backbones

Growth and nutritional composition of the polychaete Hediste diversicolor (OF Müller, 1776) cultivated on waste from land-based salmon smolt aquaculture

Quality changes of salmon by-products during storage: Assessment and quantification by NMR

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Dietary fish protein hydrolysates containing bioactive motifs affect serum and adipose tissue fatty acid compositions, serum lipids, postprandial glucose regulation and growth in obese Zucker fa/fa rats

Effects of low doses of fish and milk proteins on glucose regulation and markers of insulin sensitivity in overweight adults: a randomised, double blind study

Biochemical Characterization of Cassiopea andromeda (Forsskål, 1775), Another Red Sea Jellyfish in the Western Mediterranean Sea

Valorisation of salmon backbones: Extraction of gelatine and its applicability in biodegradable films

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Valorization of Saithe ( Pollachius virens ) Residuals into Protein Hydrolysates-Silaging as Preservation Technology

A Multidisciplinary Approach for Improving Resource Efficiency in the Indian Surimi Supply Chain

Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality

Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids

Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future

Hydrolysis of Atlantic salmon (Salmo salar) rest raw materials—Effect of raw material and processing on composition, nutritional value, and potential bioactive peptides in the hydrolysates

Optimization of single‐step gelatin extraction from pink perch (Nemipterus japonicus) skin and bone obtained from surimi industry using a green solvent

Possibilities for the utilisation of marine by-products

Functional, bioactive and antioxidative properties of hydrolysates obtained from cod ( Gadus morhua) backbones

Quality of Lipids During Frozen Storage of Polychaete (Alitta virens) - a Low Trophic Marine Resource Relevant for Aquaculture Feed

Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

Nutritionally rich marine proteins from fresh herring by-products for human consumption

Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues

Chicken Protein Hydrolysates Have Anti-Inflammatory Effects on High-Fat Diet Induced Obesity in Mice

Energetic and Economic Evaluation of Zero-Waste Fish Co-Stream Processing

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