Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information
محفوظ في:
| الحاوية / القاعدة: | BIO Web of Conferences vol. 113 (2024), p. n/a |
|---|---|
| المؤلف الرئيسي: | |
| مؤلفون آخرون: | , , , , |
| منشور في: |
EDP Sciences
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| الموضوعات: | |
| الوصول للمادة أونلاين: | Citation/Abstract Full Text - PDF |
| الوسوم: |
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MARC
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| 024 | 7 | |a 10.1051/bioconf/202411303006 |2 doi | |
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| 045 | 2 | |b d20240101 |b d20241231 | |
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| 100 | 1 | |a Krotova, Olga | |
| 245 | 1 | |a Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information | |
| 260 | |b EDP Sciences |c 2024 | ||
| 513 | |a Conference Proceedings | ||
| 520 | 3 | |a The article examines the importance of fermentation in the biotechnology of processing fish processing industry waste for the purpose of food production. In the context of the growing interest in sustainable development and food waste management, fermentation represents a promising approach to improving the efficiency of raw materials and creating added value. The article discusses various aspects of fermentation, including the selection of optimal enzymes, optimization of feedstock processes, as well as technological and economic aspects of food production from fish processing industry waste. The presented review of research and practical examples highlights the importance of fermentation in creating innovative and sustainable solutions in the field of food production from fish waste. The role of using microorganisms, such as lactic acid bacteria, for fish fermentation is invaluable. This process not only reduces the risk of spoilage due to competition for nutrients with pathogenic microorganisms, but also promotes the formation of beneficial metabolites such as organic acids, which improves the safety of the product and its organoleptic properties. Fermentation of fish by-products is an urgent and promising direction in the context of the development of sustainable methods of processing and using fish processing waste. The efficient use of fish byproducts not only reduces waste in industry, but also creates additional resources for various industries, contributing to sustainable development and economic growth. | |
| 653 | |a Bacteria | ||
| 653 | |a Food | ||
| 653 | |a Biotechnology | ||
| 653 | |a Food production | ||
| 653 | |a Byproducts | ||
| 653 | |a Metabolites | ||
| 653 | |a Raw materials | ||
| 653 | |a Lactic acid bacteria | ||
| 653 | |a Fish | ||
| 653 | |a Fermentation | ||
| 653 | |a Microorganisms | ||
| 653 | |a Spoilage | ||
| 653 | |a Organic acids | ||
| 653 | |a Waste management | ||
| 653 | |a Lactic acid | ||
| 653 | |a Sustainable development | ||
| 653 | |a Processing industry | ||
| 653 | |a Risk reduction | ||
| 653 | |a Economic development | ||
| 653 | |a Industrial wastes | ||
| 653 | |a Economic growth | ||
| 653 | |a Sustainability | ||
| 653 | |a Food waste | ||
| 653 | |a Product safety | ||
| 653 | |a Nutrients | ||
| 653 | |a Food processing industry wastes | ||
| 653 | |a Fermented food | ||
| 653 | |a Organoleptic properties | ||
| 653 | |a Economics | ||
| 653 | |a Economic | ||
| 700 | 1 | |a Tyulumdjieva, Olga | |
| 700 | 1 | |a Vertiy, Natalia | |
| 700 | 1 | |a Ushakov, Aleksandr | |
| 700 | 1 | |a Isaeva, Natalya | |
| 700 | 1 | |a Lodyanov, Vyacheslav | |
| 773 | 0 | |t BIO Web of Conferences |g vol. 113 (2024), p. n/a | |
| 786 | 0 | |d ProQuest |t Biological Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3069599830/abstract/embedded/BH75TPHOCCPB476R?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3069599830/fulltextPDF/embedded/BH75TPHOCCPB476R?source=fedsrch |