8 documents found, page 1 of 1

Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito...

This study developed an innovative fish burger using Atlantic bonito, an abundant but undervalued species rich in lipids and protein. The burger was enriched with chickpea, seaweed (Spirulina and Fucus vesiculosus), and hydrocolloids (xanthan and carrageenan). Using a Taguchi design, the effects of varying concentrations of these ingredients on the physicochemical properties, texture, phenolic content, and anti...

Transforming orange and banana peels fermented with Yarrowia lipolytica into nu...

Valorisation of Atlantic bonito and Brassica by-products in the development of ...

Fish is a highly nutritious food, rich in protein, unsaturated fats, vitamins, and minerals, and its consumption has increased due to the associated health benefits. However, fish processing generates substantial waste, accounting for more than 50% of the total weight of the fish, leading to economic losses. Utilising these byproducts presents an opportunity to reduce waste while enhancing the nutritional profi...

Leveraging fermented fruit peels with Yarrowia lipolytica to develop innovative...

Consumers are increasingly concerned about the nutritional value, safety, and sustainability of new food products. As awareness of health and environmental issues grows, they seek options that provide essential nutrients while being free from harmful additives and produced in environmentally responsible ways. The search for healthier diets has instigated the exponential growth of the plant-based food industry. ...

Enrichment of fruit peels nutritional value by solid-statefermentation with Asp...

The fruit processing industry is responsible for disposing of huge amounts of byproducts, especially fruit peels (FPs), which are often discarded in landfills. Using FPs in biotechnological processes contributes to a circular economy, reducing the environmental burden of FPs and increasing the revenue of the fruit processing industry. This study was focused on upgrading the nutritional value of orange (OPs) and...

Effect of the seasonality of Atlantic Bonito (Sarda sarda) on chemical, nutriti...

Portugal is one of the major fish consumers in Europe and the World. According to the FAO and the WHO, fish consumption should be increasingly recommended in a healthy and sustainable diet, not only for the diversity of species but also for its health benefits to consumers. Fish is an essential source of nutrients, as it is low in fat content and high level of protein, vitamins, and minerals. In recent decades,...

Combining chitosan-fish oil-green tea extract as a potential active coating for...

Sustainable bio-based packaging materials are gaining increasing attention by food manufacturers and consumers, as possible substitutes for synthetic plastic materials. In particular, edible biopolymer coatings/films could be applied to highly perishable food products to preserve their freshness and increase shelf life. Atlantic bonito (Sarda sarda) is a well-known fish from Atlantic Ocean with pleasant taste a...

Evaluation of physicochemical, texture, sensory and microbiologicalproperties o...

Portugal is one of the major fish consumers in Europe and the World. Fish is an essential source of nutrients, as it is low in fat content and high level of protein, vitamins, and minerals. In recent decades, this food group's consumption has increased and became available to consumers far from coastal areas. The aim of this study was to evaluate the physicochemical, texture, sensorial and microbiological prope...