Fermented fish: A deep dive into tradition, innovation, and health benefits [0.03%]
发酵鱼：传统、创新与健康益处的深入探讨
Fera R Dewi,Muhammad Z Zaman,Hari E Irianto et al.
Fera R Dewi et al.
Fermented fish is a time-honoured culinary tradition practiced worldwide. It uses both old ways of preserving food and new scientific discoveries. This Chapter delves into the long history, diverse cultural significance, and evolving method...
E Kuley,Y Ozogul
E Kuley
Fish and bioactive compounds derived from fish are recognized for their exceptional nutritional and functional properties, and are therefore considered valuable ingredients in the food, pharmaceutical, and cosmetic industries. This chapter ...
Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities [0.03%]
非热加工鱼制品风味、理化性质及生物活性的发展变化趋势
Dongyin Liu,Longteng Zhang,Chuan Li
Dongyin Liu
Fish serve as a vital source of protein and lipid for human nutrition, with value-added products exhibiting bioactivities beneficial to human health. After harvesting, fish are predominantly consumed fresh, while the remainder undergo furth...
Exploring the flavor profiles of blue foods: Mechanistic insights, factor analysis, and assessment strategies [0.03%]
探究蓝色食物的风味特征：机制见解、因素分析和评估策略
Shengjun Chen,Yueqi Wang,Chengmei Yin
Shengjun Chen
This chapter systematically explores the flavor profiles of blue foods (aquatic foods), covering formation mechanisms, influencing factors, and assessment strategies. As a core global resource for nutrition and food security, blue food flav...
Fish by-products: Functional properties, health attributes, and challenges [0.03%]
鱼副产物的功能特性、营养价值及挑战
Xiangzhou Yi,Xia Gao,Shuxin Gao et al.
Xiangzhou Yi et al.
Fish processing produces large volumes of by-products that are rich in proteins, long-chain lipids, polysaccharides, minerals, and diverse bioactive molecules. This chapter synthesizes the compositional characteristics of these fractions an...
Shucheng Liu
Shucheng Liu
Golden pompano (Trachinotus ovatus) is a warm-water marine fish species of significant economic and nutritional importance, widely cultivated in tropical and temperate regions, particularly in China. This comprehensive review nutritional co...
Yadong Zhao,Lu Liu,Huanhuan Liu et al.
Yadong Zhao et al.
Shrimp is rich in high-quality protein, abundant omega-3 fatty acids (EPA and DHA), essential vitamins and minerals, which make it a significant aquatic product worldwide. However, due to high water activity and abundant nutrients, shrimp i...
Phlorotannins from marine algae: Structural diversity, biological activities, and industrial applications [0.03%]
海洋褐藻中邻位醌型多聚酚的结构多样性、生物活性及其工业应用价值研究进展
Hang Qi,Yingzhen Wang,Yicheng Guo et al.
Hang Qi et al.
Phlorotannins, a unique group of marine secondary metabolites, have garnered increasing attention due to their structural complexity and multifaceted bioactivities. This article systematically summarizes recent advances in understanding the...
Red seaweed Palmaria palmata: A sustainable protein source for the future [0.03%]
一棵红藻——未来可持续的蛋白来源_palmaria_palmata
Anushi Madushani Wijethunga,Quan Sophia He,Xiaohong Sun
Anushi Madushani Wijethunga
The growing global demand for alternative proteins, driven by concerns over environmental sustainability and protein shortages, highlights red seaweed as a promising candidate. Among them, Palmaria palmata (commonly known as dulse), abundan...