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

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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作为蛋白质来源的鱼副产品：对浓缩鱼蛋白的严格审查

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...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

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