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Valorization of Fish Waste Through Producing High-Value Protein Derivatives

https://doi.org/10.2139/ssrn.4647089
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inferredcites →https://doi.org/10.1007/s11356-018-1456-xopenalex-extracted
Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing
inferredcites →https://doi.org/10.1007/s11356-018-2319-1openalex-extracted
Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products
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From Waste to Health: Synthesis of Hydroxyapatite Scaffolds From Fish Scales for Lead Ion Removal
inferredcites →https://doi.org/10.1007/s11947-018-2138-xopenalex-extracted
Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products
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Solid waste issue: Sources, composition, disposal, recycling, and valorization
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“Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates”
inferredcites →https://doi.org/10.1016/j.foodchem.2008.06.020openalex-extracted
Properties of collagen from skin, scale and bone of carp (Cyprinus carpio)
inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.094openalex-extracted
Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.045openalex-extracted
Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127078openalex-extracted
Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127294openalex-extracted
A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
inferredcites →https://doi.org/10.1016/j.foodres.2012.12.031openalex-extracted
Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa
inferredcites →https://doi.org/10.1016/j.jart.2016.01.001openalex-extracted
Physico-chemical characterization of collagen scaffolds for tissue engineering
inferredcites →https://doi.org/10.1016/j.jece.2019.102983openalex-extracted
Extraction and characterization of acid soluble collagen from fish waste: Development of collagen-chitosan blend as food packaging film
inferredcites →https://doi.org/10.1016/j.jfda.2014.06.009openalex-extracted
Evaluation of iron-binding activity of collagen peptides prepared from the scales of four cultivated fishes in Taiwan
inferredcites →https://doi.org/10.1016/j.jff.2014.05.006openalex-extracted
Fish protein isolate: Development of functional foods with nutraceutical ingredients
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.04.032openalex-extracted
Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
inferredcites →https://doi.org/10.1016/j.lwt.2017.04.024openalex-extracted
Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscus sinensis)
inferredcites →https://doi.org/10.1016/j.lwt.2018.11.087openalex-extracted
Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
inferredcites →https://doi.org/10.1016/j.lwt.2020.109441openalex-extracted
Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions
inferredcites →https://doi.org/10.1021/jf101057qopenalex-extracted
Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
inferredcites →https://doi.org/10.1038/s41598-020-66152-0openalex-extracted
Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
inferredcites →https://doi.org/10.1111/jfpp.12847openalex-extracted
Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing
inferredcites →https://doi.org/10.1177/1934578x19866288openalex-extracted
Characterization of Collagen Derived From Tropical Freshwater Carp Fish Scale Wastes and Its Amino Acid Sequence
inferredcites →https://doi.org/10.22159/ajpcr.2020.v13i3.36615openalex-extracted
ISOLATION, CHARACTERIZATION, AND DETERMINATION OF ANTIOXIDATIVE PROPERTIES OF PROTEIN EXTRACTED FROM ROHU (LABEO ROHITA) FISH SKIN
inferredcites →https://doi.org/10.31407/ijees12.232openalex-extracted
OIL AND WATER ABSORPTION CAPACITY OF WHEAT, RICE AND GRAM FLOUR POWDERS
inferredcites →https://doi.org/10.3390/md19020116openalex-extracted
Fish Waste: From Problem to Valuable Resource
inferredcites →https://doi.org/10.3390/polym12102230openalex-extracted
Fish Collagen: Extraction, Characterization, and Applications for Biomaterials Engineering
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