Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

The seafood industry generates large volumes of waste. These include processing discards
consisting of shell, head, bones intestine, fin, skin, voluminous amounts of wastewater …

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 …

Polyphenols, as common components with various functional activities in plants, have
become a research hotspot. However, researchers have found that the bioavailability and …

The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …

Seafood products have been one of the main drivers behind the popularity of high‐pressure
processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat …

Autolysis technology has shown potential for protein hydrolysates production from marine
and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for …

Waste processing from fish and seafood manufacturers represents a sustainable option to
prevent environmental contamination, and their byproducts offer different benefits …

Chemical pretreatment of collagen raw materials is time-consuming and environmentally
hazardous. Collagen extraction after fermentation pretreatment has not been reported. We …

Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …