Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …

Background Global fisheries production has increased to~ 200 MT with aquatic by-products
of 20 MT that are a challenge for the fish processing industry as well as for environmental …

Background The global consumption of soy products has increased due to their excellent
nutritional value and associated health benefits. Scope and approach Various factors affect …

There is increasing demand from consumers for healthier and more sustainable foods. The
marine biosphere is a rich source of health-promoting substances like bioactive peptides …

Globally, fish processing industries are much concerned to produce fish proteins for the
fulfilment of the nutritive requirements of human being. More than 60% fish by-products …

Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios
(eg, 0–4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry …

Global fisheries production has increased up to 200 MT which resulted in 20 MT of waste.
Discards or by-products from aquatic processing have remained a big challenge for waste …

BACKGROUND Red fish meat (a by‐product of fillet processing from grass carp) is a rich
source of good‐quality protein, which makes it an important candidate for the production of …

The global demand for healthy snacks with high protein content is growing annually. Meat
scraps generated after meat cutting in the slaughtering process are considered a valuable …

Dietary calcium intake below the recommended levels is widespread worldwide. Therefore,
there is an urgent need to identify and implement new sources of this nutrient. Fish bones …