Papers mentioning fish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combinat... Read full abstract on PubMed →
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend t... Read full abstract on PubMed →
-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different... Read full abstract on PubMed →
, and IL-1β. Accordingly, Peters' elephant-nose fish oil may be a potential alternative medication helping wound healing owing to its antioxidant and anti-inflammatory activities. Read full abstract on PubMed →
The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of T... Read full abstract on PubMed →
at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yo... Read full abstract on PubMed →
plant-derived extracts are promising sources of bioactive compounds with antioxidant activity that can be eventually be used to control lipid oxidation in food emulsions containing... Read full abstract on PubMed →
There is an increasing interest from the aquafeed industry in functional feeds containing selected additives that improve fish growth performance and health status. Functional feed... Read full abstract on PubMed →
Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, i... Read full abstract on PubMed →
The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteri... Read full abstract on PubMed →
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little resear... Read full abstract on PubMed →
Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially... Read full abstract on PubMed →
" commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray co... Read full abstract on PubMed →
) and GC-MS analysis (80 °C; gradient 50 °C/min; flow rate 1 mL/min and splitless mode). The rejection day, estimated through the TMA concentration (>12 mg/100 g, at days 9-10), wa... Read full abstract on PubMed →
< 0.05). Given its high antioxidant properties, the absence of toxic solvents and the positive action carried out on improving the humoral response in gilthead seam bream, honey be... Read full abstract on PubMed →
< 0.05) concentrations of malondialdehyde, n-6 PUFA, and n-6/n-3 PUFA ratio in breast and thigh muscle compared with CTL. This research indicates that diets supplemented with fish... Read full abstract on PubMed →
Quantitative metabolomic analysis was performed for eleven tissues of freshwater fish pike-perch (Sander lucioperca), including gill, heart, liver, kidney, spleen, muscle, brain, m... Read full abstract on PubMed →
-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and o... Read full abstract on PubMed →
play important roles in the cellular acid stress response. Acid stress caused the growth delay but can increase the contents of putrescine, histamine, and cadaverine. Decarboxylase... Read full abstract on PubMed →
/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fi... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.