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Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology.
- Published in:
- Foods, 2024, v. 13, n. 13, p. 1, doi. 10.3390/foods13132133
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- Article
Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity.
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- Catalysts (2073-4344), 2021, v. 11, n. 9, p. 1053, doi. 10.3390/catal11091053
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- Article
Relationship between lipid and protein oxidation in fish.
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- Aquaculture Research, 2019, v. 50, n. 5, p. 1393, doi. 10.1111/are.14012
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- Article
Evaluation of egg quality in broodstock cobia Rachycentron canadum L.
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- Aquaculture Research, 2012, v. 43, n. 3, p. 371, doi. 10.1111/j.1365-2109.2011.02840.x
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- Article
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets.
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- Sensors (14248220), 2020, v. 20, n. 8, p. 2410, doi. 10.3390/s20082410
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- Article
Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value.
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- Foods, 2023, v. 12, n. 8, p. 1659, doi. 10.3390/foods12081659
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- Article
Transformation of Seafood Side-Streams and Residuals into Valuable Products.
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- Foods, 2023, v. 12, n. 2, p. 422, doi. 10.3390/foods12020422
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- Article
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood.
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- Foods, 2021, v. 10, n. 2, p. 271, doi. 10.3390/foods10020271
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- Article
Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake.
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- Foods, 2021, v. 10, n. 1, p. 198, doi. 10.3390/foods10010198
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- Article
Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation.
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- Foods, 2020, v. 9, n. 12, p. 1786, doi. 10.3390/foods9121786
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- Article
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching.
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- Foods, 2020, v. 9, n. 5, p. 569, doi. 10.3390/foods9050569
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- Article
THE EVALUATION OF THE AROMATIC POLYCYCLIC HYDROCARBONS CONTENT OF MEAT PRODUCTS OBTAINED BY DIFFERENT METHODS.
- Published in:
- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 198
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- Article
Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 24, p. 12042, doi. 10.3390/app112412042
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- Article
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6802, doi. 10.3390/app10196802
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- Article
Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 3, p. n/a, doi. 10.1002/ejlt.201600103
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- Article
The role of iron in peroxidation of PUFA: Effect of pH and chelators.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 4, p. 658, doi. 10.1002/ejlt.201400590
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- Article
Proteolytic activity in muscle from Atlantic salmon (Salmo salar).
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 711, doi. 10.1111/j.1365-2621.1995.tb06212.x
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- Article
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1918, doi. 10.1111/ijfs.14821
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- Article
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 6, p. 2228, doi. 10.1111/ijfs.14136
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- Article
Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 10, p. 2378, doi. 10.1111/ijfs.13830
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- Article
Changes in myofibrillar structure of silver carp ( Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 10, p. 2171, doi. 10.1111/ijfs.13199
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- Article
Possibilities for the utilisation of marine by-products.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 10, p. 2001, doi. 10.1111/j.1365-2621.2011.02736.x
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- Article
The effect of dietary antioxidants on iron-mediated lipid peroxidation in marine emulsions studied by measurement of dissolved oxygen consumption.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 7, p. 857, doi. 10.1002/ejlt.201400011
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- Article
Iron-mediated peroxidation in marine emulsions and liposomes studied by dissolved oxygen consumption.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 2, p. 207, doi. 10.1002/ejlt.201300301
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- Article
Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3792, doi. 10.1007/s13197-018-3311-y
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- Article
Injection of fish protein solutions of fresh saithe ( Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements.
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- Journal of Food Science & Technology, 2013, v. 50, n. 2, p. 228, doi. 10.1007/s13197-011-0348-6
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- Article
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel.
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- Food Technology & Biotechnology, 2021, v. 59, n. 1, p. 4, doi. 10.17113/ftb.59.01.21.6695
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- Article
The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomberscombrus) in Relation to Structural Changes in Proteins.
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- Food Technology & Biotechnology, 2019, v. 57, n. 2, p. 191, doi. 10.17113/ftb.57.02.19.6032
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- Article
Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal.
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- Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 420, doi. 10.17113/ftb.55.03.17.5061
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- Article
Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 3, p. 170, doi. 10.9755/ejfa.2016-11-1760
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- Article
Tuna viscera hydrolysate products prepared by different enzyme preparations improve the feed intake and growth of Asian seabass, Lates calcarifer, fed total fishmeal replacement diets.
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- Songklanakarin Journal of Science & Technology, 2018, v. 40, n. 1, p. 167
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- Article
Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed.
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- BMC Biotechnology, 2020, v. 20, n. 1, p. 1, doi. 10.1186/s12896-020-00618-x
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- Article
The effects of freezing and thawing on Alaria esculenta.
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- Journal of Applied Phycology, 2024, v. 36, n. 4, p. 2127, doi. 10.1007/s10811-024-03226-w
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- Article
Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima.
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- Journal of Applied Phycology, 2018, v. 30, n. 4, p. 2587, doi. 10.1007/s10811-018-1451-0
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- Article
Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption.
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- Journal of Applied Phycology, 2018, v. 30, n. 3, p. 2047, doi. 10.1007/s10811-017-1343-8
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- Article
Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality.
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- Journal of Applied Phycology, 2017, v. 29, n. 5, p. 2417, doi. 10.1007/s10811-017-1126-2
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- Article
Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process.
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- European Food Research & Technology, 2015, v. 241, n. 5, p. 587, doi. 10.1007/s00217-015-2490-2
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- Publication type:
- Article
Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material.
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- Frontiers in Sustainable Food Systems, 2024, p. 1, doi. 10.3389/fsufs.2024.1313975
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- Article
Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review.
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- Frontiers in Sustainable Food Systems, 2024, p. 01, doi. 10.3389/fsufs.2023.1331113
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- Article
Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure.
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- Marine Drugs, 2024, v. 22, n. 6, p. 261, doi. 10.3390/md22060261
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- Article
Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis.
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- Marine Drugs, 2024, v. 22, n. 4, p. 169, doi. 10.3390/md22040169
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- Article