Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …

Bioactive peptides generated from food proteins have great potential as functional foods and
nutraceuticals. Bioactive peptides possess several significant functions, such as …

In recent years, several attempts have been made for the utilisation of the protein rich fish
processing by-product discards and underutilised fish proteins for the production of …

Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …

Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic
industries due to their excellent biocompatibility, easy biodegradability, and weak …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

In fish processing, a great amount of side streams, including skin, bones, heads and viscera,
is wasted or downgraded as feed on a daily basis. These side streams are rich sources of …

New challenges in food production and processing are appearing due to increasing global
population and the purpose of achieving a sustainable food system. Bioactive peptides …

Fish processing by-products such as frames, trimmings, and viscera of commercial fish
species are rich in proteins. Thus, they could potentially be an economical source of proteins …

Chemicals used for storage majorly possess insecticidal activities–deterring destructive
insect pests and microorganisms from stored agricultural produce. Despite the controversy …