Background Global fisheries production has increased to~ 200 MT with aquatic by-products
of 20 MT that are a challenge for the fish processing industry as well as for environmental …

Different possibilities for protein crosslinking are examined in this review, with special
emphasis on enzymatic crosslinking and its impact on food structure. Among potential …

The restructuring process offers to fish processors the opportunity to obtain new products,
taking advantage of both low-value fish species and remains from filleting and other …

Literature on the effects of microbial transglutaminase on various dairy‐based systems is
discussed. Beginning with a short synopsis on the development of microbial …

Present production of wild fish resources is around 85 million tonnes per year, and the
maximum long-term potential of marine capture fisheries of some areas and fisheries has …

Global populations are growing and ageing, with each generation expecting a higher
standard of living than their predecessor. Proteins are essential in daily diets because of …

Effects of whey protein concentrate (WPC) on autolysis inhibition and gel properties of surimi
produced from bigeye snapper (Priacanthus tayenus), goatfish (Mulloidichthys …

Fish gelatin (FG) is a potential alternative to current mammalian (beef and pork) gelatin.
However, its physical and thermal properties limit its use in many applications. The treatment …

Gels from silver carp (Hypophthalmichthys molitrix) surimi were obtained using microwave
(MW) heating (15W/g power intensity for 20–80s) at different levels of salt (0g/100g …

In the present paper we have investigated the impact of microbial transglutaminase on
thermally treated ovalbumin. In fact, ovalbumin was modified by microbial transglutaminase …