Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2024-09-01 DOI:10.1080/87559129.2024.2392154
Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Luciana Kimie Savay-da-Silva
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引用次数: 0

Abstract

The byproducts generated during fish processing can represent up to 70% of the raw material entering the industry, and some of these byproducts are rich in high-quality proteins and other nutrients...
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鱼类加工过程中产生的副产品可占进入该行业的原材料的 70%,其中一些副产品富含优质蛋白质和其他营养物质...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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