Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products
Authors
Keywords
-
Journal
Marine Drugs
Volume 17, Issue 12, Pages 689
Publisher
MDPI AG
Online
2019-12-06
DOI
10.3390/md17120689
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Impact of pretreatment-assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head
- (2019) Siewe Fabrice Bruno et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Production of Valuable Compounds and Bioactive Metabolites from By-Products of Fish Discards Using Chemical Processing, Enzymatic Hydrolysis, and Bacterial Fermentation
- (2019) José Vázquez et al. Marine Drugs
- Application of pulsed electric fields in meat and fish processing industries: An overview
- (2019) Belen Gómez et al. FOOD RESEARCH INTERNATIONAL
- Supercritical fluid extraction of fish oil from common carp ( Cyprinus carpio L.) tissues
- (2018) Stefan Kuvendziev et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound
- (2018) Carlos Álvarez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview
- (2018) Juan Zamora-Sillero et al. MARINE BIOTECHNOLOGY
- Nutrients in Fish and Possible Associations with Cardiovascular Disease Risk Factors in Metabolic Syndrome
- (2018) Christine Tørris et al. Nutrients
- Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review
- (2018) Yi-Ming Zhao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Extraction of Oil from High-Moisture Tuna Livers by Subcritical Dimethyl Ether: A Comparison with Different Extraction Methods
- (2018) Yizhou Fang et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review
- (2018) Siewe Fabrice Bruno et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing
- (2017) N.H. Ishak et al. Food and Bioprocess Technology
- Trypsin purification using magnetic particles of azocasein-iron composite
- (2017) Maria Helena Menezes Estevam Alves et al. FOOD CHEMISTRY
- Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties
- (2017) Oscar Villamil et al. FOOD CHEMISTRY
- Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction
- (2017) Tao Huang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review
- (2017) Kooi-Yeong Khaw et al. MOLECULES
- Health benefits and food applications of bioactive compounds from fish byproducts: A review
- (2017) Maryam Atef et al. Journal of Functional Foods
- Study of the influence of process parameters on liquid and supercritical CO 2 extraction of oil from rendered materials: Fish meal and oil characterization
- (2016) Silvia Liliana Bucio et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds
- (2016) Mahesha Poojary et al. Marine Drugs
- Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review
- (2016) N.R.A. Halim et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review
- (2016) Imen Hamed et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon By-products Extracted by Supercritial Carbon Dioxide and Conventional Methods
- (2016) Monjurul Haq et al. Waste and Biomass Valorization
- Isolation and structural characterization of chondroitin sulfate from bony fishes
- (2015) Francesca Maccari et al. CARBOHYDRATE POLYMERS
- Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
- (2015) Ioannis S. Arvanitoyannis et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities
- (2015) Maria Hayes et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Significant Enrichment of Polyunsaturated Fatty Acids (PUFAs) in the Lipids Extracted by Supercritical CO2 from the Livers of Australian Rock Lobsters (Jasus edwardsii)
- (2015) Trung T. Nguyen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates
- (2015) Imen Lassoued et al. Journal of Functional Foods
- Green extraction methods and environmental applications of carotenoids-a review
- (2015) Aarti Singh et al. RSC Advances
- Novel functional food ingredients from marine sources
- (2015) Fereidoon Shahidi et al. Current Opinion in Food Science
- Simultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2)
- (2014) Sahena Ferdosh et al. Journal of Aquatic Food Product Technology
- Marine Origin Collagens and Its Potential Applications
- (2014) Tiago Silva et al. Marine Drugs
- Influence of operating parameters on the supercritical carbon dioxide extraction of bioactive components from common carp (Cyprinus carpio L.) viscera
- (2014) Kiril Lisichkov et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Fish discards management in selected Spanish and Portuguese métiers: Identification and potential valorisation
- (2014) Tatiana Ordóñez-Del Pazo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish
- (2014) Ragnar L. Olsen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The quest for indigenous aquafeed ingredients: a review
- (2014) Jonni Fay C. Teves et al. Reviews in Aquaculture
- Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna (Thunnus tonggol) head using supercritical extraction
- (2013) F. Sahena et al. CyTA-Journal of Food
- Application of ultrasonic treatment to extraction of collagen from the skins of sea bass Lateolabrax japonicus
- (2013) Hyun Kyung Kim et al. FISHERIES SCIENCE
- Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction
- (2013) Zong-cai Tu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues — A review
- (2013) Vincenza Ferraro et al. Materials Science & Engineering C-Materials for Biological Applications
- Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
- (2012) M. Chalamaiah et al. FOOD CHEMISTRY
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP)
- (2012) Shan He et al. FOOD RESEARCH INTERNATIONAL
- Characterization of purified phospholipids from krill (Euphausia superba) residues deoiled by supercritical carbon dioxide
- (2012) Abdelkader Ali-Nehari et al. KOREAN JOURNAL OF CHEMICAL ENGINEERING
- Supercritical carbon dioxide extraction of polyunsaturated fatty acids from Northern shrimp (Pandalus borealis Kreyer) processing by-products
- (2011) Virginie Treyvaud Amiguet et al. FOOD CHEMISTRY
- Possibilities for the utilisation of marine by-products
- (2011) Turid Rustad et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
- (2011) Nuria Rubio-Rodríguez et al. JOURNAL OF FOOD ENGINEERING
- Comparative study of high intensity ultrasound effects on food proteins functionality
- (2011) C. Arzeni et al. JOURNAL OF FOOD ENGINEERING
- Isolation and Characterization of Lecithin from Squid (Todarodes pacificus) Viscera Deoiled by Supercritical Carbon Dioxide Extraction
- (2011) Md. Salim Uddin et al. JOURNAL OF FOOD SCIENCE
- Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review
- (2011) K. Jayathilakan et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Extraction of ω-3 fatty acids and astaxanthin from Brazilian redspotted shrimp waste using supercritical CO2+ethanol mixtures
- (2011) Andrea P. Sánchez-Camargo et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Bioactive peptides from marine processing waste and shellfish: A review
- (2011) Pádraigín A. Harnedy et al. Journal of Functional Foods
- Valorisation of natural extracts from marine source focused on marine by-products: A review
- (2010) Vincenza Ferraro et al. FOOD RESEARCH INTERNATIONAL
- Extraction of fish oil from the skin of Indian mackerel using supercritical fluids
- (2010) F. Sahena et al. JOURNAL OF FOOD ENGINEERING
- Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis)
- (2010) Andrea Pilar Sánchez-Camargo et al. JOURNAL OF FOOD ENGINEERING
- Supercritical CO2 extraction of lipids and astaxanthin from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis)
- (2010) Andrea P. Sánchez-Camargo et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Effect of ultrasound on the technological properties and bioactivity of food: a review
- (2010) Ana Cristina Soria et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of ultrasound in food technology: Processing, preservation and extraction
- (2010) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- Comparative study of digestive enzymes of squid (Todarodes pacificus) viscera after supercritical carbon dioxide and organic solvent extraction
- (2009) Md. Salim Uddin et al. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
- PUFAs in Fish: Extraction, Fractionation, Importance in Health
- (2009) F. Sahena et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Supercritical fluid extraction: Recent advances and applications
- (2009) Miguel Herrero et al. JOURNAL OF CHROMATOGRAPHY A
- Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: Trends and future prospects
- (2008) Albert G.J. Tacon et al. AQUACULTURE
- Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
- (2008) A.A. Karim et al. FOOD HYDROCOLLOIDS
- Fish industry waste: treatments, environmental impacts, current and potential uses
- (2008) Ioannis S. Arvanitoyannis et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Enrichment of eicosapentaenoic acid and docosahexaenoic acid from sardine by-products by supercritical fluid fractionation
- (2008) Marion Létisse et al. JOURNAL OF SEPARATION SCIENCE
- Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis–Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality
- (2008) Nuria Rubio-Rodríguez et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Hydrolysis technology of biomass waste to produce amino acids in sub-critical water
- (2007) Hongbin Cheng et al. BIORESOURCE TECHNOLOGY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started