{"title":"作为蛋白质来源的鱼副产品：对浓缩鱼蛋白的严格审查","authors":"Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Luciana Kimie Savay-da-Silva","doi":"10.1080/87559129.2024.2392154","DOIUrl":null,"url":null,"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...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate\",\"authors\":\"Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Luciana Kimie Savay-da-Silva\",\"doi\":\"10.1080/87559129.2024.2392154\",\"DOIUrl\":null,\"url\":null,\"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...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2392154\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2392154","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate
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...
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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