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isolate</title> <meta name="description" content="Search results for: fish protein isolate"> <meta name="keywords" content="fish protein isolate"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="fish protein isolate"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 3308</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fish protein isolate</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3308</span> Properties and Antimicrobial Activity of Fish Protein Isolate/Fish Skin Gelatin Film Containing Basil Leaf Essential Oil and Zinc Oxide Nanoparticles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yasir%20Ali%20Arfat">Yasir Ali Arfat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Composite films based on fish protein isolate (FPI) and fish skin gelatin (FSG) blend incorporated with 50 and 100% (w/w, protein) basil leaf essential oil (BEO) in the absence and presence of 3% (w/w, protein) ZnO nanoparticles (ZnONP) were prepared and characterised. Tensile strength (TS) decreased, whilst elongation at break (EAB) increased as BEO level increased (p < 0.05). However, ZnONP addition resulted in higher TS but lower EAB (p < 0.05). The lowest water vapour permeability (WVP) was observed for the film incorporated with 100% BEO and 3% ZnONP (p < 0.05). BEO and ZnONP incorporation decreased transparency of FPI/FSG films (p < 0.05). FTIR spectra indicated that films added with BEO exhibited higher hydrophobicity. Both BEO and ZnONP had a marked impact on thermal stability of the films. Microstructural study revealed that presence of ZnONP prevented bilayer formation of film containing 100% BEO. FPI/FSG films incorporated with 100% BEO, especially in combination with ZnONP, exhibited strong antibacterial activity against food pathogenic and spoilage bacteria and thus could be used as an active food packaging material to ensure safety and to extend the shelf-life of packaged foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bionanocomposite" title="bionanocomposite">bionanocomposite</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate" title=" fish protein isolate"> fish protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20skin%20gelatin" title=" fish skin gelatin"> fish skin gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=basil%20essential%20oil" title=" basil essential oil"> basil essential oil</a>, <a href="https://publications.waset.org/abstracts/search?q=ZnO%20nanoparticles" title=" ZnO nanoparticles"> ZnO nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20packaging" title=" antimicrobial packaging "> antimicrobial packaging </a> </p> <a href="https://publications.waset.org/abstracts/23567/properties-and-antimicrobial-activity-of-fish-protein-isolatefish-skin-gelatin-film-containing-basil-leaf-essential-oil-and-zinc-oxide-nanoparticles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23567.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">471</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3307</span> Fortification of Concentrated Milk Protein Beverages with Soy Proteins: Impact of Divalent Cations and Heating Treatment on the Physical Stability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yichao%20Liang">Yichao Liang</a>, <a href="https://publications.waset.org/abstracts/search?q=Biye%20Chen"> Biye Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Xiang%20Li"> Xiang Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Steven%20R.%20Dimler"> Steven R. Dimler</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effects of adding calcium and magnesium chloride on heat and storage stability of milk protein concentrate-soy protein isolate (8:2 respectively) mixtures containing 10% w/w total protein subjected to the in-container sterilization (115 °C x 15 min). The particle size does not change when emulsions are heated at pH between 6.7 and 7.3 irrespective of the mixed protein ratio. Increasing concentration of divalent cation salts resulted in an increase in protein particle size, dry sediment formation and sediment height and a decrease in pH, heat stability and hydration in milk protein concentrate-soy protein isolate mixtures solutions on sterilization at 115°C. Fortification of divalent cation salts in milk protein concentrate-soy protein isolate mixture solutions resulted in an accelerated protein sedimentation and two unique sediment regions during accelerated storage stability testing. Moreover, the heat stability decreased upon sterilization at 115°C, with addition of MgCl₂ causing a greater increase in sedimentation velocity and compressibility than CaCl₂. Increasing pH value of protein milk concentrate-soy protein isolate mixtures solutions from 6.7 to 7.2 resulted in an increase in viscosity following the heat treatment. The study demonstrated that the type and concentration of divalent cation salts used strongly impact heat and storage stability of milk protein concentrate-soy protein isolate mixture nutritional beverages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=divalent%20cation%20salts" title="divalent cation salts">divalent cation salts</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20stability" title=" heat stability"> heat stability</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20protein%20concentrate" title=" milk protein concentrate"> milk protein concentrate</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20protein%20isolate" title=" soy protein isolate"> soy protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20stability" title=" storage stability"> storage stability</a> </p> <a href="https://publications.waset.org/abstracts/94469/fortification-of-concentrated-milk-protein-beverages-with-soy-proteins-impact-of-divalent-cations-and-heating-treatment-on-the-physical-stability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94469.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3306</span> Physicochemical Properties of Soy Protein Isolate (SPI): Starch Conjugates Treated by Sonication</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulcin%20Yildiz">Gulcin Yildiz</a>, <a href="https://publications.waset.org/abstracts/search?q=Hao%20Feng"> Hao Feng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years there is growing interested in using soy protein because of several advantages compared to other protein sources, such as high nutritional value, steady supply, and low cost. Soy protein isolate (SPI) is the most refined soy protein product. It contains 90% protein in a moisture-free form and has some desirable functionalities. Creating a protein-polysaccharide conjugate to be the emulsifying agent rather than the protein alone can markedly enhance its stability. This study was undertaken to examine the effects of ultrasound treatments on the physicochemical properties of SPI-starch conjugates. The soy protein isolate (SPI, Pro-Fam® 955) samples were obtained from the Archer Daniels Midland Company. Protein concentrations were analyzed by the Bardford method using BSA as the standard. The volume-weighted mean diameters D [4,3] of protein–polysaccharide conjugates were measured by dynamic light scattering (DLS). Surface hydrophobicity of the conjugates was measured by using 1-anilino-8-naphthalenesulfonate (ANS) (Sigma-Aldrich, St. Louis, MO, USA). Increasing the pH from 2 to 12 resulted in increased protein solubility. The highest solubility was 69.2% for the sample treated with ultrasonication at pH 12, while the lowest (9.13%) was observed in the Control. For the other pH conditions, the protein solubility values ranged from 40.53 to 49.65%. The ultrasound treatment significantly decreased the particle sizes of the SPI-modified starch conjugates. While the D [4,3] for the Control was 731.6 nm, it was 293.7 nm for the samples treated by sonication at pH 12. The surface hydrophobicity (H0) of SPI-starch at all pH conditions were significantly higher than those in the Control. Ultrasonication was proven to be effective in improving the solubility and emulsifying properties of soy protein isolate-starch conjugates. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title="particle size">particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=solubility" title=" solubility"> solubility</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20protein%20isolate" title=" soy protein isolate"> soy protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasonication" title=" ultrasonication"> ultrasonication</a> </p> <a href="https://publications.waset.org/abstracts/64023/physicochemical-properties-of-soy-protein-isolate-spi-starch-conjugates-treated-by-sonication" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64023.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">422</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3305</span> Effects of Dietary Protein and Lipid Levels on Growth and Body Composition of Juvenile Fancy Carp, Cyprinus carpio var. Koi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jin%20Choi">Jin Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Zahra%20Aminikhoei"> Zahra Aminikhoei</a>, <a href="https://publications.waset.org/abstracts/search?q=Yi-Oh%20Kim"> Yi-Oh Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang-Min%20Lee"> Sang-Min Lee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A 4 × 2 factorial experiment was conducted to determine the optimum dietary protein and lipid levels for juvenile fancy carp, Cyprinus carpio var. koi. Eight experimental diets were formulated to contain four protein levels (200, 300, 400, and 500 g kg-1) with two lipid levels (70 and 140 g kg-1). Triplicate groups of fish (initial weight, 12.1±0.2 g fish-1) were hand-fed the diets to apparent satiation for 8 weeks. Weight gain, daily feed intake, feed efficiency ratio and protein efficiency ratio were significantly (P < 0.0001) affected by dietary protein level, but not by dietary lipid level (P > 0.05). Weight gain and feed efficiency ratio tended to increase as dietary protein level increased up to 400 and 500 g kg-1, respectively. Daily feed intake of fish decreased with increasing dietary protein level and that of fish fed diet contained 500 g kg-1 protein was significantly lower than other fish groups. The protein efficiency ratio of fish fed 400 and 500 g kg-1 protein was lower than that of fish fed 200 and 300 g kg-1 protein. Moisture, crude protein and crude lipid contents of muscle and liver were significantly affected by dietary protein, but not by dietary lipid level (P > 0.05). The increase in dietary lipid level resulted in an increase in linoleic acid in liver and muscle paralleled with a decrease in n-3 highly unsaturated fatty acids content in muscle of fish. In considering these results, it was concluded that the diet containing 400 g kg-1 protein with 70 g kg-1 lipid level is optimal for growth and efficient feed utilization of juvenile fancy carp. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fancy%20carp" title="fancy carp">fancy carp</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20protein" title=" dietary protein"> dietary protein</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20lipid" title=" dietary lipid"> dietary lipid</a>, <a href="https://publications.waset.org/abstracts/search?q=Cyprinus%20carpio" title=" Cyprinus carpio"> Cyprinus carpio</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a> </p> <a href="https://publications.waset.org/abstracts/17701/effects-of-dietary-protein-and-lipid-levels-on-growth-and-body-composition-of-juvenile-fancy-carp-cyprinus-carpio-var-koi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17701.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">404</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3304</span> Protein Isolates from Chickpea (Cicer arietinum L.) and Its Application in Cake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Abdullah%20Ahmed">Mohamed Abdullah Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In a study of chickpea protein isolate (CPI) preparation, the wet alkaline extraction was carried out. The objectives were to determine the optimal extracting conditions of CPI and apply CPI into a sponge cake recipe to replace egg and make acceptable product. The design used in extraction was a central composite design. The response surface methodology was preferred to graphically express the relationship between extraction time and pH with the output variables of percent yield and protein content of CPI. It was noted that optimal extracting conditions were 60 min and pH 10.5 resulting in 90.07% protein content and 89.15% yield of CPI. The protein isolate (CPI) could be incorporated in cake to 20% without adversely affecting the cake physical properties such as cake hardness and sensory attributes. The higher protein content in cake was corresponding to the amount of CPI added. Therefore, adding CPI can significantly (p<0.05) increase protein content in cake. However, sensory evaluation showed that adding more than 20% of CPI decreased the overall acceptability. The results of this investigation could be used as a basic knowledge of CPI utilization in other food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chick%20bean%20protein%20isolate" title="chick bean protein isolate">chick bean protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=sponge%20cake" title=" sponge cake"> sponge cake</a>, <a href="https://publications.waset.org/abstracts/search?q=utilization" title=" utilization"> utilization</a>, <a href="https://publications.waset.org/abstracts/search?q=sponge" title=" sponge "> sponge </a> </p> <a href="https://publications.waset.org/abstracts/10335/protein-isolates-from-chickpea-cicer-arietinum-l-and-its-application-in-cake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10335.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3303</span> Physicochemical Properties of Pea Protein Isolate (PPI)-Starch and Soy Protein Isolate (SPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulcin%20Yildiz">Gulcin Yildiz</a>, <a href="https://publications.waset.org/abstracts/search?q=Hao%20%20Feng"> Hao Feng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soybean proteins are the most widely used and researched proteins in the food industry. Due to soy allergies among consumers, however, alternative legume proteins having similar functional properties have been studied in recent years. These alternative proteins are also expected to have a price advantage over soy proteins. One such protein that has shown good potential for food applications is pea protein. Besides the favorable functional properties of pea protein, it also contains fewer anti-nutritional substances than soy protein. However, a comparison of the physicochemical properties of pea protein isolate (PPI)-starch nanocomplexes and soy protein isolate (SPI)-starch nanocomplexes treated by ultrasound has not been well documented. This study was undertaken to investigate the effects of ultrasound treatment on the physicochemical properties of PPI-starch and SPI-starch nanocomplexes. Pea protein isolate (85% pea protein) provided by Roquette (Geneva, IL, USA) and soy protein isolate (SPI, Pro-Fam® 955) obtained from the Archer Daniels Midland Company were adjusted to different pH levels (2-12) and treated with 5 minutes of ultrasonication (100% amplitude) to form complexes with starch. The soluble protein content was determined by the Bradford method using BSA as the standard. The turbidity of the samples was measured using a spectrophotometer (Lambda 1050 UV/VIS/NIR Spectrometer, PerkinElmer, Waltham, MA, USA). The volume-weighted mean diameters (D4, 3) of the soluble proteins were determined by dynamic light scattering (DLS). The emulsifying properties of the proteins were evaluated by the emulsion stability index (ESI) and emulsion activity index (EAI). Both the soy and pea protein isolates showed a U-shaped solubility curve as a function of pH, with a high solubility above the isoelectric point and a low one below it. Increasing the pH from 2 to 12 resulted in increased solubility for both the SPI and PPI-starch complexes. The pea nanocomplexes showed greater solubility than the soy ones. The SPI-starch nanocomplexes showed better emulsifying properties determined by the emulsion stability index (ESI) and emulsion activity index (EAI) due to SPI’s high solubility and high protein content. The PPI had similar or better emulsifying properties at certain pH values than the SPI. The ultrasound treatment significantly decreased the particle sizes of both kinds of nanocomplex. For all pH levels with both proteins, the droplet sizes were found to be lower than 300 nm. The present study clearly demonstrated that applying ultrasonication under different pH conditions significantly improved the solubility and emulsify¬ing properties of the SPI and PPI. The PPI exhibited better solubility and emulsifying properties than the SPI at certain pH levels <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emulsifying%20properties" title="emulsifying properties">emulsifying properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pea%20protein%20isolate" title=" pea protein isolate"> pea protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20protein%20isolate" title=" soy protein isolate"> soy protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasonication" title=" ultrasonication"> ultrasonication</a> </p> <a href="https://publications.waset.org/abstracts/53195/physicochemical-properties-of-pea-protein-isolate-ppi-starch-and-soy-protein-isolate-spi-starch-nanocomplexes-treated-by-ultrasound-at-different-ph-values" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53195.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3302</span> Physicochemical and Functional Characteristics of Hemp Protein Isolate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=El-Sohaimy%20Sobhy%20A.">El-Sohaimy Sobhy A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Androsova%20Natalia"> Androsova Natalia</a>, <a href="https://publications.waset.org/abstracts/search?q=Toshev%20Abuvali%20Djabarovec"> Toshev Abuvali Djabarovec</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The conditions of the isolation of proteins from the hemp seeds were optimized in the current work. Moreover, the physicochemical and functional properties of hemp protein isolate were evaluated for its potential application in food manufacturing. The elastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa, besides albumin, with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I in 1750 and 1600 cm⁻¹, which pointed to C=O stretching while N-H was stretching at 1650-1580 cm⁻¹. The peak at 3250 was related to N-H stretching of primary aliphatic amine (3400-3300 cm⁻¹), and the N-H stretching for secondary (II) amine appeared at 3350-3310 cm⁻¹. Hemp protein isolate (HPI) was showed high content of arginine (15.52 g/100 g), phenylalanine+tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g) and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g), with the limiting amino acid being a tryptophan (0.22 g/100 g HPI). HPI showed high water-holding capacity (4.5 ± 2.95 ml/g protein) and oil holding capacity (2.33 ± 1.88 ml/g) values. The foaming capacity of HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23±3.20 %). The highest emulsion ability index of HPI was noted at pH 9 (91.3±2.57 m2/g) with low stability (19.15±2.03). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cannabis%20sativa%20ssp." title="Cannabis sativa ssp.">Cannabis sativa ssp.</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20isolate" title=" protein isolate"> protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=isolation%20conditions" title=" isolation conditions"> isolation conditions</a>, <a href="https://publications.waset.org/abstracts/search?q=amino%20acid%20composition" title=" amino acid composition"> amino acid composition</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20properties" title=" chemical properties"> chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a> </p> <a href="https://publications.waset.org/abstracts/150400/physicochemical-and-functional-characteristics-of-hemp-protein-isolate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150400.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">180</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3301</span> Deproteinization of Moroccan Sardine (Sardina pilchardus) Scales: A Pilot-Scale Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bellali">F. Bellali</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kharroubi"> M. Kharroubi</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Rady"> Y. Rady</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Bourhim"> N. Bourhim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Morocco, fish processing industry is an important source income for a large amount of by-products including skins, bones, heads, guts, and scales. Those underutilized resources particularly scales contain a large amount of proteins and calcium. Sardina plichardus scales from resulting from the transformation operation have the potential to be used as raw material for the collagen production. Taking into account this strong expectation of the regional fish industry, scales sardine upgrading is well justified. In addition, political and societal demands for sustainability and environment-friendly industrial production systems, coupled with the depletion of fish resources, drive this trend forward. Therefore, fish scale used as a potential source to isolate collagen has a wide large of applications in food, cosmetic, and biomedical industry. The main aim of this study is to isolate and characterize the acid solubilize collagen from sardine fish scale, Sardina pilchardus. Experimental design methodology was adopted in collagen processing for extracting optimization. The first stage of this work is to investigate the optimization conditions of the sardine scale deproteinization on using response surface methodology (RSM). The second part focus on the demineralization with HCl solution or EDTA. And the last one is to establish the optimum condition for the isolation of collagen from fish scale by solvent extraction. The advancement from lab scale to pilot scale is a critical stage in the technological development. In this study, the optimal condition for the deproteinization which was validated at laboratory scale was employed in the pilot scale procedure. The deproteinization of fish scale was then demonstrated on a pilot scale (2Kg scales, 20l NaOH), resulting in protein content (0,2mg/ml) and hydroxyproline content (2,11mg/l). These results indicated that the pilot-scale showed similar performances to those of lab-scale one. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deproteinization" title="deproteinization">deproteinization</a>, <a href="https://publications.waset.org/abstracts/search?q=pilot%20scale" title=" pilot scale"> pilot scale</a>, <a href="https://publications.waset.org/abstracts/search?q=scale" title=" scale"> scale</a>, <a href="https://publications.waset.org/abstracts/search?q=sardine%20pilchardus" title=" sardine pilchardus"> sardine pilchardus</a> </p> <a href="https://publications.waset.org/abstracts/17961/deproteinization-of-moroccan-sardine-sardina-pilchardus-scales-a-pilot-scale-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17961.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">447</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3300</span> Chitosan-Whey Protein Isolate Core-Shell Nanoparticles as Delivery Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zahra%20Yadollahi">Zahra Yadollahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Marjan%20Motiei"> Marjan Motiei</a>, <a href="https://publications.waset.org/abstracts/search?q=Natalia%20Kazantseva"> Natalia Kazantseva</a>, <a href="https://publications.waset.org/abstracts/search?q=Petr%20Saha"> Petr Saha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chitosan (CS)-whey protein isolate (WPI) core-shell nanoparticles were synthesized through self-assembly of whey protein isolated polyanions and chitosan polycations in the presence of tripolyphosphate (TPP) as a crosslinker. The formation of this type of nanostructures with narrow particle size distribution is crucial for developing delivery systems since the functional characteristics highly depend on their sizes. To achieve this goal, the nanostructure was optimized by varying the concentrations of WPI, CS, and TPP in the reaction mixture. The chemical characteristics, surface morphology, and particle size of the nanoparticles were evaluated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=whey%20protein%20isolated" title="whey protein isolated">whey protein isolated</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan" title=" chitosan"> chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoparticles" title=" nanoparticles"> nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=delivery%20system" title=" delivery system"> delivery system</a> </p> <a href="https://publications.waset.org/abstracts/157111/chitosan-whey-protein-isolate-core-shell-nanoparticles-as-delivery-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/157111.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">93</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3299</span> The Resistance of Fish Outside of Water Medium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Febri%20Ramadhan">Febri Ramadhan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Water medium is a vital necessity for the survival of fish. Fish can survive inside/outside of water medium within a certain time. By knowing the level of survival fish at outside of water medium, a person can transport the fish to a place with more efficiently. Transport of live fish from one place to another can be done with wet and dry media system. In this experiment the treatment-given the observed differences in fish species. This experiment aimed to test the degree of resilience of fish out of water media. Based on the ANOVA table is obtained, it can be concluded that the type of fish affects the level of resilience of fish outside the water (Fhit> Ftab). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fish" title="fish">fish</a>, <a href="https://publications.waset.org/abstracts/search?q=transport" title=" transport"> transport</a>, <a href="https://publications.waset.org/abstracts/search?q=retention%20rate" title=" retention rate"> retention rate</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20resiliance" title=" fish resiliance "> fish resiliance </a> </p> <a href="https://publications.waset.org/abstracts/12212/the-resistance-of-fish-outside-of-water-medium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12212.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">337</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3298</span> Effect of Resveratrol and Ascorbic Acid on the Stability of Alfa-Tocopherol in Whey Protein Isolate Stabilized O/W Emulsions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lei%20Wang">Lei Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Yingzhou%20Ni"> Yingzhou Ni</a>, <a href="https://publications.waset.org/abstracts/search?q=Amr%20M.%20Bakry"> Amr M. Bakry</a>, <a href="https://publications.waset.org/abstracts/search?q=Hao%20Cheng"> Hao Cheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Li%20Liang"> Li Liang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food proteins have been widely used as carrier materials because of their multiple functional properties. In this study, alfa-tocopherol was encapsulated in the oil phase of an oil-in-water emulsion stabilized with whey protein isolate (WPI). The influence of WPI concentration and resveratrol or ascorbic acid on the decomposition of alfa-tocopherol in the emulsion during storage is discussed. Decomposition decreased as WPI concentrations increased. Decomposition was delayed at ascorbic acid/WPI molar ratios lower than 5 but was promoted at higher ratios. Resveratrol partitioned into the oil-water interface by binding to WPI and its cis-isomer is believed to have contributed most of the protective effect of this polyphenol. These results suggest the possibility of using the emulsifying and ligand-binging properties of WPI to produce carriers for simultaneous encapsulation of alfa-tocopherol and resveratrol in a single emulsion system. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=stability" title="stability">stability</a>, <a href="https://publications.waset.org/abstracts/search?q=alfa-tocopherol" title=" alfa-tocopherol"> alfa-tocopherol</a>, <a href="https://publications.waset.org/abstracts/search?q=resveratrol" title=" resveratrol"> resveratrol</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein%20isolate" title=" whey protein isolate"> whey protein isolate</a> </p> <a href="https://publications.waset.org/abstracts/32495/effect-of-resveratrol-and-ascorbic-acid-on-the-stability-of-alfa-tocopherol-in-whey-protein-isolate-stabilized-ow-emulsions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32495.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">528</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3297</span> Fermented Unripe Plantain (Musa paradisiacal) Peel Meal as a Replacement for Maize in the Diet of Nile Tilapia (Oreochromis niloticus) Fingerlings</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Bamidele">N. A. Bamidele</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Obasa"> S. O. Obasa</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20O.%20Taiwo"> I. O. Taiwo</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Abdulraheem"> I. Abdulraheem</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20C.%20Odebiyi"> O. C. Odebiyi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Adeoye"> A. A. Adeoye</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Babalola"> O. E. Babalola</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20V.%20Uzamere"> O. V. Uzamere</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A feeding trial was conducted to investigate the effect of fermented unripe plantain peel meal (FUP) on growth performance, nutrients digestibility and economic indices of production of Nile tilapia, Oreochromis niloticus fingerlings. Fingerlings (150) of Nile tilapia (1.70±0.1g) were stocked at 10 per plastic tank. Five iso-nitrogenous diets containing 40% crude protein in which maize meal was replaced by fermented unripe plantain peel meal at 0% (FUP0), 25% (FUP25), 50% (FUP50), 75% (FUP75) and 100% (FUP100) were formulated and prepared. The fingerlings were fed at 5% body weight per day for 56 days. There was no significant difference (p > 0.05) in all the growth parameters among the treatments. Feed conversion ratio of 1.35 in fish fed diet FUP25 was not significantly different (P > 0.05) from 1.42 of fish fed diet FUP0. Apparent protein digestibility of 86.94% in fish fed diet FUP100 was significantly higher (p < 0.05) than 70.37% in fish fed diet FUP0 while apparent carbohydrate of 88.34% in fish fed diet FUP0 was significantly different (p < 0.05) from 70.29% of FUP100. Red blood cell (4.30 ml/mm3) of fish fed diet FUP100 was not significantly different from 4.13 ml/mm3 of fish fed diet FUP50. The highest percentage profit of 88.85% in fish fed diet FUP100 was significantly higher than 66.68% in fish fed diet FUP0 while the profit index of 1.89 in fish fed diet FUP100 was significantly different from 1.67 in fish fed diet FUP0. Therefore, fermented unripe plantain peel meal can completely replace maize in the diet of O. niloticus fingerlings. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20diets" title=" fish diets"> fish diets</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain%20peel" title=" plantain peel"> plantain peel</a>, <a href="https://publications.waset.org/abstracts/search?q=tilapia" title=" tilapia"> tilapia</a> </p> <a href="https://publications.waset.org/abstracts/25105/fermented-unripe-plantain-musa-paradisiacal-peel-meal-as-a-replacement-for-maize-in-the-diet-of-nile-tilapia-oreochromis-niloticus-fingerlings" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25105.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">537</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3296</span> Dietary Effect of Probiotic Bacteria, Bacillus amyloliquefaciens JFP-2 Isolate from Jeju Island`s Traditional Fermented Food, on Innate Immune Response of Oplegnathus fasciatus Challenged with Vibrio anguillarum</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dong%20Hwi%20Kim">Dong Hwi Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Dharaneedharan%20Subramanian"> Dharaneedharan Subramanian</a>, <a href="https://publications.waset.org/abstracts/search?q=So%20Hyun%20Park"> So Hyun Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Ha-Ri%20Choi"> Ha-Ri Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ji-Hyung%20Kim"> Ji-Hyung Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Dong-Hoon%20Lee"> Dong-Hoon Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Moon%20Soo%20Heo"> Moon Soo Heo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study was performed to evaluate the use of Bacillus amyloliquefaciens JFP-2 isolated from a traditional fermented sea food, as probiotic bacteria in the diets for Rock-bream, Oplegnathus faciatus. A total of 180 fish (187.4 ± 2.7 g) were divided into two groups, control (C) and probiotic (P) group (90 fish per group) in triplicate. C group was fed with basal diet without probiotic, while P group was fed with B. amyloliquefaciens spores at concentration of 1.4 x 106 colony forming units per gram (CFU/g) of feed. After two months of feeding experiments, P group fish showed significant improvements in body weight (BW), weight gain (WG), specific growth rate (SGR) and food conversion ratio (FCR) compared with C group. Also, bi-weekly assessment of serum protein, glucose, fatty acid profile showed a significant increase in probiotic fed fish than that of control fish group. Similar increase in serum antioxidant and lysozyme activity was found in probiotic fed fish group. Twenty days challenge experiment shows decrease mortality in probiotic fed fish group when compared with that of control group. Hence, these results indicate that the use of B. amyloliquefaciens JFP-2 as a feed supplement, is beneficial to improve the health status of Oplegnathus fasciatus challenged with Vibrio anguillarum. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bacillus%20amyloliquefaciens" title="Bacillus amyloliquefaciens">Bacillus amyloliquefaciens</a>, <a href="https://publications.waset.org/abstracts/search?q=Oplegnathus%20fasciatus" title=" Oplegnathus fasciatus"> Oplegnathus fasciatus</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic%20feed" title=" probiotic feed"> probiotic feed</a>, <a href="https://publications.waset.org/abstracts/search?q=rock%20bream" title=" rock bream"> rock bream</a> </p> <a href="https://publications.waset.org/abstracts/55873/dietary-effect-of-probiotic-bacteria-bacillus-amyloliquefaciens-jfp-2-isolate-from-jeju-islands-traditional-fermented-food-on-innate-immune-response-of-oplegnathus-fasciatus-challenged-with-vibrio-anguillarum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55873.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">259</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3295</span> Interaction Effects of Dietary Ginger, Zingiber Officinale, on Plasma Protein Fractions in Rainbow Trout, Oncorhynchus Mykiss</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Taheri%20Mirghaed">Ali Taheri Mirghaed</a>, <a href="https://publications.waset.org/abstracts/search?q=Sara%20Ahani"> Sara Ahani</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashkan%20Zargar"> Ashkan Zargar</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyyed%20Morteza%20Hoseini"> Seyyed Morteza Hoseini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Diseases are the major challenges in intensive aquaculture that cause significant annual losses. Antibiotic-therapy is a common way to control bacterial disease in fish, and oxytetracycline (OTC) is the only oral antibiotic in aquaculture approved FDA. OTC has been found to have negative effects on fish, such as oxidative stress and immune-suppression, thus, it is necessary to mitigate such effects. Medicinal herbs have various benefits on fish, including antioxidant, immunostimulant, and anti-microbial effects. Therefore, we hypothesized if dietary ginger meal (GM) interacts with dietary OTC by monitoring plasma protein fractions in rainbow trout. The study was conducted as a 2 × 2 factorial design, including diets containing 0 and 1% GM and 0 and 1.66 % OTC (corresponding to 100 mg/kg fish biomass per day). After ten days treating the fish (60 g individual weight) with these feeds, blood samples were taken from al treatments (n =3). Plasma was separated by centrifugation, and protein fractions were determined by electrophoresis. The results showed that OTC and GM had interaction effects on total protein (P<0.001), albumin (P<0.001), alpha-1 fraction (P=0.010), alpha-2 fraction (P=0.001), beta-2 fraction (P=0.014), and gamma fraction (P<0.001). Beta-1 fraction was significantly (P=0.030) affected by dietary GM. GM decreased plasma total protein, albumin, and beta-2 but increased beta-1 fraction. OTC significantly decreased total protein (P<0.001), albumin (P=0.001), alpha-2 fraction (P<0.001), beta-2 fraction (P=0.004), and gamma fraction (P<0.001) but had no significant effects on alpha-1 and beta-1 fractions. Dietary GM inhibited/suppressed the effects of dietary OTC on the plasma total protein and protein fractions. In conclusion, adding 1% GM to diet can mitigate the negative effects of dietary OTC on plasma proteins. Thus, GM may boost health of rainbow trout during the period of medication with OTC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ginger" title="ginger">ginger</a>, <a href="https://publications.waset.org/abstracts/search?q=plasma%20protein%20electrophoresis" title=" plasma protein electrophoresis"> plasma protein electrophoresis</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20additive" title=" dietary additive"> dietary additive</a>, <a href="https://publications.waset.org/abstracts/search?q=rainbow%20trout" title=" rainbow trout"> rainbow trout</a> </p> <a href="https://publications.waset.org/abstracts/170310/interaction-effects-of-dietary-ginger-zingiber-officinale-on-plasma-protein-fractions-in-rainbow-trout-oncorhynchus-mykiss" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170310.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">93</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3294</span> Growth Response of the Fry of Major and Chinese Carp to the Dietary Ingredients in Polyculture System</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anjum-Zubair">Anjum-Zubair</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad"> Muhammad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Shoaib%20Alam"> Muhammad Shoaib Alam</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Samee%20Mubarik"> Muhammad Samee Mubarik</a>, <a href="https://publications.waset.org/abstracts/search?q=Iftikhar%20Ahmad"> Iftikhar Ahmad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of present research was to evaluate the effect of dietary protein (soybean) formulated feed on the growth performance of carp fish seed (Rohu, Mori, Grass, and Gulfam) in ponds under polyculture system. Keeping in view the protein requirements of these four carps, they were fed with formulated feed contains 30% of crude protein. The fingerlings were fed once on daily basis at 5% of their wet body weight. A 90 days experiment was conducted in two cemented ponds situated at Fish Seed Hatchery and Research Centre, Rawal Town, Islamabad, Pakistan. Pond1 contain major carps i.e. Rohu and Mori while pond 2 was stocked with Chinese carps i.e. Grass carp and Gulfam. Random sampling of five individuals of each species was done fortnightly to measure the body weight and total body length. Maximum growth was observed in fingerling of Grass carp followed by Mori, Rohu and Gulfam. Total fish production was recorded as Grass 623.45 gm followed by Mori 260.3 gm, Rohu 243.08 gm and Gulfam 181.165 gm respectively. Significantly results were obtained among these four fish species when the corresponding data was subjected to statistical analysis by using two sample t-test. The survival rate was 100%. Study shows that soybean as plant based protein can be easily used as substitute to fish meal without any adverse effect on fish health and fish production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carps" title="carps">carps</a>, <a href="https://publications.waset.org/abstracts/search?q=fry%20growth" title=" fry growth"> fry growth</a>, <a href="https://publications.waset.org/abstracts/search?q=poly%20culture" title=" poly culture"> poly culture</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean%20meal" title=" soybean meal"> soybean meal</a> </p> <a href="https://publications.waset.org/abstracts/32277/growth-response-of-the-fry-of-major-and-chinese-carp-to-the-dietary-ingredients-in-polyculture-system" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32277.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">500</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3293</span> Clove Essential Oil Improves Lipid Peroxidation and Antioxidant Activity in Tilapia Fish Fillet Cooked by Grilling and Microwaving</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Oskoueian">E. Oskoueian</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Maroufyan"> E. Maroufyan</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20M.%20Goh"> Y. M. Goh</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Ramezani-Fard"> E. Ramezani-Fard</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Ebrahimi"> M. Ebrahimi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The fish meat plays an important role in the human health as it contains high quality protein. The tilapia fish considered as the third largest group of farmed fish. The oxidative deterioration of fish meat may occur during the cooking process. The proper cooking process and using natural antioxidant to prevent oxidation and enhance the quality of the tilapia fish fillet is necessary. Hence, this research was carried out to evaluate the potential of clove essential oil to prevent lipid peroxidation and enhance the antioxidant activity of tilapia fish fillet cooked using microwave and griller. The results showed that cooking using microwave significantly (p < 0.05) increased the lipid peroxidation and decreased the DPPH and ferric reducing activity power of the fish fillet as compared to grilling. The fortification of fish fillet using clove essential oil prevented from lipid peroxidation and enhanced the antioxidant activity of the fish fillet significantly (p < 0.05). Consequently, fortification of tilapia fish fillet using clove essential oil followed by cooking using griller to have high quality cooked fish meat is recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=fillet" title=" fillet"> fillet</a>, <a href="https://publications.waset.org/abstracts/search?q=fish" title=" fish"> fish</a>, <a href="https://publications.waset.org/abstracts/search?q=fortification" title=" fortification"> fortification</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20peroxidation" title=" lipid peroxidation"> lipid peroxidation</a> </p> <a href="https://publications.waset.org/abstracts/1537/clove-essential-oil-improves-lipid-peroxidation-and-antioxidant-activity-in-tilapia-fish-fillet-cooked-by-grilling-and-microwaving" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1537.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">454</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3292</span> Modulation of Fish Allergenicity towards the Production of a Low Allergen Farmed Fish</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Denise%20Schrama">Denise Schrama</a>, <a href="https://publications.waset.org/abstracts/search?q=Claudia%20Raposo"> Claudia Raposo</a>, <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Rodrigues"> Pedro Rodrigues</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Food allergies are conducted by a hypersensitive response of the immune system. These allergies are a global concern for the public health. Consumption of fish is increasing worldwide as it is a healthy meat with high nutritional value. Unfortunately, fish can cause adverse immune-mediate reactions, affecting part of the population with higher incidence in children. β-parvalbumin, a small, highly conserved stable, calcium or magnesium binding muscle protein is the main fish allergen. In fish-allergic patients, cross-reactivity between different fish species exist due to recognition of highly identical protein regions. Enolases, aldolases, or fish gelatin are other identified fish allergens in some fish species. With no available cure for fish allergies, clinical management is only based on an avoidance diet aiming at the total exclusion of offending food. Methods: Mediterranean fish (S. aurata and D. labrax) were fed specifically designed diets, enriched in components that target the expression or inactivation of parvalbumin (creatine and EDTA, respectively). After 90 days fish were sampled and biological tissues were excised. Proteomics was used to access fish allergens characterization and expression in muscle while IgE assays to confirm the lower allergenic potential are conducted in patients with history of fish allergies. Fish welfare and quality of flesh were established with biochemical, texture and sensorial analysis. Results: Fish welfare shows no major impact between diets. In case of creatine supplementation in D. labrax proteomic analysis show a slight decrease in parvalbumin expression. No accumulation of this compound was found in muscle. For EDTA supplementation in S. aurata IgE assay show a slight decrease in allergenicity when using sera of fish allergic patients. Conclusion: Supplementation with these two compounds seems to change slightly the allergenicity of the two mean Mediterranean species. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fish%20allergies" title="fish allergies">fish allergies</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20nutrition" title=" fish nutrition"> fish nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=proteomics" title=" proteomics"> proteomics</a>, <a href="https://publications.waset.org/abstracts/search?q=aquaculture" title=" aquaculture"> aquaculture</a> </p> <a href="https://publications.waset.org/abstracts/93373/modulation-of-fish-allergenicity-towards-the-production-of-a-low-allergen-farmed-fish" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93373.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3291</span> The Effects of Garlic (Allium sativum) in the Diet on Some Serum Biochemical Parameters of Oscar Fish (Astronotus ocellatus) </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Saghaei">Ali Saghaei</a>, <a href="https://publications.waset.org/abstracts/search?q=Negar%20Ghotbeddin"> Negar Ghotbeddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ebrahim%20Rajabzadeh%20Ghatrami"> Ebrahim Rajabzadeh Ghatrami</a>, <a href="https://publications.waset.org/abstracts/search?q=Milad%20Maniat"> Milad Maniat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of herbs as natural additives in fish diets are used to enhance the efficiency and safety systems. The use of herbs, garlic, due to the structure and composition of it has beneficial role in human nutrition and animal nutrition. This study was conducted evaluate the effect different levels of garlic (Allium sativum) powder on the some serum biochemical parameters of Oscar fish (Astronotus ocellatus). Fish were divided into four groups fed on diets containing garlic in different levels; 5 g kg˗1, 10 g kg-1, 20 g kg-1, 30 g kg-1 diet and the control group diet was without garlic. A total number of 300 fish was used and Triplicate groups of Oscar fish with initial weight of 12.43±0.24 g were hand-fed to visual satiation at three meals per day. The experiment extended for two months. Total Protein (TP), Albumin (ALB), Globulin (GLB) and Albumin/Globulin (A/G) ratio, were determined. Based on the results, no significant differences were seen among treatments and control groups during the experimental period for TP, ALB, GLB, and A/G ratio (p > 0.05). Although, the highest amount of serum total protein and globulin levels were observed in diet containing 10 g kg-1 of garlic. Also, the highest value of albumin and A/G were observed in diet containing 20 g kg-1 of garlic, but there were no significant difference with other treatments. The results of this study show that addition of garlic Allium sativum to fish diet can improve fish health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=garlic%20%28Allium%20sativum%29" title="garlic (Allium sativum)">garlic (Allium sativum)</a>, <a href="https://publications.waset.org/abstracts/search?q=serum" title=" serum"> serum</a>, <a href="https://publications.waset.org/abstracts/search?q=Oscar%20fish%20%28Astronotus%20ocellatus%29" title=" Oscar fish (Astronotus ocellatus)"> Oscar fish (Astronotus ocellatus)</a>, <a href="https://publications.waset.org/abstracts/search?q=iran" title=" iran"> iran</a> </p> <a href="https://publications.waset.org/abstracts/30416/the-effects-of-garlic-allium-sativum-in-the-diet-on-some-serum-biochemical-parameters-of-oscar-fish-astronotus-ocellatus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30416.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">482</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3290</span> Optimization of Extraction Conditions and Characteristics of Scale collagen From Sardine: Sardina pilchardus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bellali">F. Bellali</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kharroubi"> M. Kharroubi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Loutfi"> M. Loutfi</a>, <a href="https://publications.waset.org/abstracts/search?q=N.Bourhim"> N.Bourhim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Morocco, fish processing industry is an important source income for a large amount of byproducts including skins, bones, heads, guts and scales. Those underutilized resources particularly scales contain a large amount of proteins and calcium. Scales from Sardina plichardus resulting from the transformation operation have the potential to be used as raw material for the collagen production. Taking into account this strong expectation of the regional fish industry, scales sardine upgrading is well justified. In addition, political and societal demands for sustainability and environment-friendly industrial production systems, coupled with the depletion of fish resources, drive this trend forward. Therefore, fish scale used as a potential source to isolate collagen has a wide large of applications in food, cosmetic and bio medical industry. The main aim of this study is to isolate and characterize the acid solubilize collagen from sardine fish scale, Sardina pilchardus. Experimental design methodology was adopted in collagen processing for extracting optimization. The first stage of this work is to investigate the optimization conditions of the sardine scale deproteinization on using response surface methodology (RSM). The second part focus on the demineralization with HCl solution or EDTA. Moreover, the last one is to establish the optimum condition for the isolation of collagen from fish scale by solvent extraction. The basic principle of RSM is to determinate model equations that describe interrelations between the independent variables and the dependent variables. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sardina%20pilchardus" title="Sardina pilchardus">Sardina pilchardus</a>, <a href="https://publications.waset.org/abstracts/search?q=scales" title=" scales"> scales</a>, <a href="https://publications.waset.org/abstracts/search?q=valorization" title=" valorization"> valorization</a>, <a href="https://publications.waset.org/abstracts/search?q=collagen%20extraction" title=" collagen extraction"> collagen extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology "> response surface methodology </a> </p> <a href="https://publications.waset.org/abstracts/16533/optimization-of-extraction-conditions-and-characteristics-of-scale-collagen-from-sardine-sardina-pilchardus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16533.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3289</span> Genome-Wide Insights into Whole Gut Microbiota of Rainbow Trout, Oncorhynchus Mykiss Associated with Changes in Dietary Composition and Temperature Regimens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=John%20N.%20Idenyi">John N. Idenyi</a>, <a href="https://publications.waset.org/abstracts/search?q=Hadimundeen%20Abdallah"> Hadimundeen Abdallah</a>, <a href="https://publications.waset.org/abstracts/search?q=Abigeal%20D.%20Adeyemi"> Abigeal D. Adeyemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Jonathan%20C.%20Eya"> Jonathan C. Eya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gut microbiomes play a significant role in the growth, metabolism, and health of fish. However, we know very little about the interactive effects of variations in dietary composition and temperature on rainbow trout gut microbiota. Exactly 288 rainbow trout weighing 45.6g ± 0.05 (average ± SD) were fed four isocaloric, isolipidic, and isonitrogenous diets comprising 40% crude protein and 20% crude lipid and formulated as 100 % animal-based protein (AP) and a blend of 50 fish oil (FO)/50 camelina oil (CO), 100 % AP and100 % CO, 100 % plant-based protein (PP) and a blend of 50FO/50CO or 100 % PP and 100 % CO in 14 or 18°C for 150 days. Gut content was analyzed using 16S rRNA gene and shotgun sequencing. The most abundant phyla identified regardless of diet were Tenericutes, Firmicutes, Proteobacteria, Spirochaetes, Bacteroidetes, and Actinobacteria, while Aeromonadaceae and Enterobacteriaceae were dominant families in 18°C. Moreover, gut microbes were dominated by genes relating to an amino acid, carbohydrate, fat, and energy metabolisms and influenced by temperature. The shared functional profiles for all the diets suggest that plant protein sources in combination with CO could be as good as the fish meal with 50/50 FO & CO in rainbow trout farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquafeed" title="aquafeed">aquafeed</a>, <a href="https://publications.waset.org/abstracts/search?q=aquaculture" title=" aquaculture"> aquaculture</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiome" title=" microbiome"> microbiome</a>, <a href="https://publications.waset.org/abstracts/search?q=rainbow%20trout" title=" rainbow trout"> rainbow trout</a> </p> <a href="https://publications.waset.org/abstracts/164802/genome-wide-insights-into-whole-gut-microbiota-of-rainbow-trout-oncorhynchus-mykiss-associated-with-changes-in-dietary-composition-and-temperature-regimens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164802.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3288</span> Effect of Dietary Spirulina Powder on Growth Performance, Body Composition, Hematological, Biological and Immunological Parameters of Oscar Fish, Astronotus ocellatus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Negar%20Ghotbeddin">Negar Ghotbeddin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the changes in survival, growth, body composition, hematological, biochemical and immunological parameters of oscar fish (Astronotus ocellatus) have been investigated with dietary spirulina powder supplementation. Total of 300 fish with an initial weight of 8.37 ± 0.36 was distributed to three treatments and one control (0%). The fish were fed 8 weeks with diets containing different concentrations of S. powder: (control (0%), 2.5%, 5%, and 10%). Then sampling was done, and different parameters were measured by standard methods. Growth performance such as weight gain (%), specific growth rate (SGR) and feed conversion ratio (FCR) significantly improved in fish fed with S. powder (p < 0.5). Crude protein significantly increased in the S. powder supplemented groups (p < 0.5). However, crude lipid decreased with the increasing of dietary S. powder levels. Total protein increased in fish fed with 10% S. powder. Triglycerides and cholesterol decreased with the increasing of dietary S. powder levels. Immunological parameters including C3 and C4 increased significantly with the increasing of dietary S. powder levels, and lysozyme was improved in 10% S. powder. Results of this study indicated that S. powder had positive effects on Oscar fish and the best values were observed at 10 % S. powder. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spirulina%20powder" title="spirulina powder">spirulina powder</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20performance" title=" growth performance"> growth performance</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20composition" title=" body composition"> body composition</a>, <a href="https://publications.waset.org/abstracts/search?q=hematology" title=" hematology"> hematology</a>, <a href="https://publications.waset.org/abstracts/search?q=immunity" title=" immunity"> immunity</a>, <a href="https://publications.waset.org/abstracts/search?q=Astronotus%20ocellatus" title=" Astronotus ocellatus"> Astronotus ocellatus</a> </p> <a href="https://publications.waset.org/abstracts/104805/effect-of-dietary-spirulina-powder-on-growth-performance-body-composition-hematological-biological-and-immunological-parameters-of-oscar-fish-astronotus-ocellatus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104805.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">170</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3287</span> Fasted and Postprandial Response of Serum Physiological Response, Hepatic Antioxidant Abilities and Hsp70 Expression in M. amblycephala Fed Different Dietary Carbohydrate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chuanpeng%20Zhou">Chuanpeng Zhou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of dietary carbohydrate (CHO) level on serum physiological response, hepatic antioxidant abilities and heat shock protein 70 (HSP70) expression of Wuchang bream (Megalobrama amblycephala) was studied. Two isonitrogenous (28.56% crude protein) and isolipidic (5.28% crude lipid) diets were formulated to contain 30% or 53% wheat starch. Diets were fed for 90 days to fish in triplicate tanks (28 fish per tank). At the end of feeding trial, significantly higher serum triglyceride level, insulin level, cortisol level, malondialdehyde (MDA) content were observed in fish fed the 53% CHO diet, while significantly lower serum total protein content, alkaline phosphatase (AKP) activity, superoxide dismutase (SOD) activity and total antioxidative capacity (T-AOC) were found in fish fed the 53% CHO diet compared with those fed the 30% diet. The relative level of hepatic heat shock protein 70 mRNA was significantly higher in the 53% CHO group than that in the 30% CHO at 6, 12, and 48 h after feeding. The results of this study indicated that ingestion of 53% dietary CHO impacted the nonspecific immune ability and caused metabolic stress of Megalobrama amblycephala. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Megalobrama%20amblycephala" title="Megalobrama amblycephala">Megalobrama amblycephala</a>, <a href="https://publications.waset.org/abstracts/search?q=carbohydrate" title=" carbohydrate"> carbohydrate</a>, <a href="https://publications.waset.org/abstracts/search?q=fasted%20and%20postprandial%20response" title=" fasted and postprandial response"> fasted and postprandial response</a>, <a href="https://publications.waset.org/abstracts/search?q=immunity" title=" immunity"> immunity</a>, <a href="https://publications.waset.org/abstracts/search?q=Hsp70" title=" Hsp70"> Hsp70</a> </p> <a href="https://publications.waset.org/abstracts/12729/fasted-and-postprandial-response-of-serum-physiological-response-hepatic-antioxidant-abilities-and-hsp70-expression-in-m-amblycephala-fed-different-dietary-carbohydrate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12729.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">459</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3286</span> EverPro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aylin%20W%20Sahin">Aylin W Sahin</a>, <a href="https://publications.waset.org/abstracts/search?q=Alice%20Jaeger"> Alice Jaeger</a>, <a href="https://publications.waset.org/abstracts/search?q=Laura%20Nyhan"> Laura Nyhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Gregory%20Belt"> Gregory Belt</a>, <a href="https://publications.waset.org/abstracts/search?q=Steffen%20M%C3%BCnch"> Steffen Münch</a>, <a href="https://publications.waset.org/abstracts/search?q=Elke%20K.%20Arendt"> Elke K. Arendt</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our current food systems cause an increase in malnutrition resulting in more people being overweight or obese in the Western World. Additionally, our natural resources are under enormous pressure and the greenhouse gas emission increases yearly with a significant contribution to climate change. Hence, transforming our food systems is of highest priority. Plant-based food products have a lower environmental impact compared to their animal-based counterpart, representing a more sustainable protein source. However, most plant-based protein ingredients, such as soy and pea, are lacking indispensable amino acids and extremely limited in their functionality and, thus, in their food application potential. They are known to have a low solubility in water and change their properties during processing. The low solubility displays the biggest challenge in the development of milk alternatives leading to inferior protein content and protein quality in dairy alternatives on the market. Moreover, plant-based protein ingredients often possess an off-flavour, which makes them less attractive to consumers. EverPro, a plant-protein isolate originated from Brewer’s Spent Grain, the most abundant by-product in the brewing industry, represents the missing piece in the plant protein portfolio. With a protein content of >85%, it is of high nutritional value, including all indispensable amino acids which allows closing the protein quality gap of plant proteins. Moreover, it possesses high techno-functional properties. It is fully soluble in water (101.7 ± 2.9%), has a high fat absorption capacity (182.4 ± 1.9%), and a foaming capacity which is superior to soy protein or pea protein. This makes EverPro suitable for a vast range of food applications. Furthermore, it does not cause changes in viscosity during heating and cooling of dispersions, such as beverages. Besides its outstanding nutritional and functional characteristics, the production of EverPro has a much lower environmental impact compared to dairy or other plant protein ingredients. Life cycle assessment analysis showed that EverPro has the lowest impact on global warming compared to soy protein isolate, pea protein isolate, whey protein isolate, and egg white powder. It also contributes significantly less to freshwater eutrophication, marine eutrophication and land use compared the protein sources mentioned above. EverPro is the prime example of sustainable ingredients, and the type of plant protein the food industry was waiting for: nutritious, multi-functional, and environmentally friendly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=plant-based%20protein" title="plant-based protein">plant-based protein</a>, <a href="https://publications.waset.org/abstracts/search?q=upcycled" title=" upcycled"> upcycled</a>, <a href="https://publications.waset.org/abstracts/search?q=brewers%27%20spent%20grain" title=" brewers' spent grain"> brewers' spent grain</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20environmental%20impact" title=" low environmental impact"> low environmental impact</a>, <a href="https://publications.waset.org/abstracts/search?q=highly%20functional%20ingredient" title=" highly functional ingredient"> highly functional ingredient</a> </p> <a href="https://publications.waset.org/abstracts/162371/everpro-as-the-missing-piece-in-the-plant-protein-portfolio-to-aid-the-transformation-to-sustainable-food-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162371.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">80</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3285</span> Nutritive Potential of Mealworm (Tenebrio molitor) in the Diet of Olive Flounder (Paralichthys olivaceus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joo-min%20Kim">Joo-min Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Gi-wook%20Shin"> Gi-wook Shin</a>, <a href="https://publications.waset.org/abstracts/search?q=Tae-ho%20Chung"> Tae-ho Chung</a>, <a href="https://publications.waset.org/abstracts/search?q=Chul%20Park"> Chul Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Seong-hyun%20Kim"> Seong-hyun Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Namjung%20Kim"> Namjung Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mealworm (Tenebrio molitor) was evaluated to investigate the effect of partial or total replacement of fish meal in diets for olive flounder, Paralichthys olivaceus. Experimental groups of fish with average initial body weight (287.5 ± 7.24 g) were fed each with 4 isonitrogeneous (52% crude protein) diets formulated to include 0, 7, 17 and 27% (diets 1 to 4, respectively) of fish meal substituted with mealworm. After six weeks of feeding trials, fish fed with diet 3 revealed the highest values for live weight gain(42.10), specific growth rates (0.445 ± 0.089) as well as better feed conversion ratio (12.08) compared to the other group with statistically significant manner (p<0.05). Hepatosomatic index was showed no significant difference in diet 3 compared to the control group. An increase in weight gain and other growth associated parameters was observed in diet 3. These results clearly indicate that 17% of fish meal protein in bastard halibut diet can be replaced by mealworm not only without any adverse effect but also the effect of promoting growth performance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mealworm" title="mealworm">mealworm</a>, <a href="https://publications.waset.org/abstracts/search?q=olive%20flounder" title=" olive flounder"> olive flounder</a>, <a href="https://publications.waset.org/abstracts/search?q=Paralichthys%20olivaceus" title=" Paralichthys olivaceus"> Paralichthys olivaceus</a>, <a href="https://publications.waset.org/abstracts/search?q=Tenebrio%20molitor" title=" Tenebrio molitor"> Tenebrio molitor</a> </p> <a href="https://publications.waset.org/abstracts/26082/nutritive-potential-of-mealworm-tenebrio-molitor-in-the-diet-of-olive-flounder-paralichthys-olivaceus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26082.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">400</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3284</span> Measurements of Chitin by Ochratoxigenic Fungi and Its Relationship to Ochratoxin a Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jamal%20Elzwai">Jamal Elzwai</a>, <a href="https://publications.waset.org/abstracts/search?q=Kofi%20Aidoo"> Kofi Aidoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Alan%20Candlish"> Alan Candlish</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Production of OTA was detected after 24hr by Aspergillus ochraceus isolate whereas at 36hr for A. carbonarius isolate and Penicillium verrucosum IMI 285522 and 60hr for A. ochraceus CBS 588.68. Highest OTA level was produced by A. carbonarius isolate followed by A. ochraceus CBS 588.68, Penicillium verrucosum IMI 285522 and finally A. ochraceus isolate. Glucosamine content of barley sample before fermentation was found to be negligible and remained almost constant during the incubation time. Glucosamine content started to increase at 12 hours after incubation with A. ochraceus isolate, A. carbonarius isolate and A. ochraceus CBS 588.68, and after 12 hours with P. verrucosum IMI 285522. Highest glucosamine content, as a result of increase in fungal biomass, was produced by A. ochraceus CBS 588.68 followed by A. ochraceus isolate, A. carbonarius isolate, and finally by P. verrucosum IMI 285522. It appears that there is a correlation between OTA synthesis and glucosamine content with A. ochraceus isolate, A. carbonarius isolate and A. ochraceus CBS 588.68 but not with P. verrucosum IMI 285522. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitin" title="chitin">chitin</a>, <a href="https://publications.waset.org/abstracts/search?q=barley" title=" barley"> barley</a>, <a href="https://publications.waset.org/abstracts/search?q=Ochratoxin%20A" title=" Ochratoxin A"> Ochratoxin A</a>, <a href="https://publications.waset.org/abstracts/search?q=Aspergiluus%20ochraceus" title=" Aspergiluus ochraceus"> Aspergiluus ochraceus</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20carbonarius" title=" A. carbonarius"> A. carbonarius</a>, <a href="https://publications.waset.org/abstracts/search?q=Penicillium%20verrucosum" title=" Penicillium verrucosum"> Penicillium verrucosum</a> </p> <a href="https://publications.waset.org/abstracts/16117/measurements-of-chitin-by-ochratoxigenic-fungi-and-its-relationship-to-ochratoxin-a-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16117.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">431</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3283</span> Potential Use of Cnidoscolus Chayamansa Leaf from Mexico as High-Quality Protein Source</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Diana%20Karina%20Baigts%20Allende">Diana Karina Baigts Allende</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariana%20%20Gonzalez%20Diaz"> Mariana Gonzalez Diaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Luis%20Antonio%20Chel%20Guerrero"> Luis Antonio Chel Guerrero</a>, <a href="https://publications.waset.org/abstracts/search?q=Mukthar%20Sandoval%20Peraza"> Mukthar Sandoval Peraza</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Poverty and food insecurity are still incident problems in the developing countries, where population´s diet is based on cereals which are lack in protein content. Nevertheless, during last years the use of native plants has been studied as an alternative source of protein in order to improve the nutritional intake. Chaya crop also called Spinach tree, is a prehispanic plant native from Central America and South of Mexico (Mayan culture), which has been especially valued due to its high nutritional content particularly protein and some medicinal properties. The aim of this work was to study the effect of protein isolation processing from Chaya leaf harvest in Yucatan, Mexico on its structure quality in order: i) to valorize the Chaya crop and ii) to produce low-cost and high-quality protein. Chaya leaf was extruded, clarified and recovered using: a) acid precipitation by decreasing the pH value until reach the isoelectric point (3.5) and b) thermal coagulation, by heating the protein solution at 80 °C during 30 min. Solubilized protein was re-dissolved in water and spray dried. The presence of Fraction I protein, known as RuBisCO (Rubilose-1,5-biphosfate carboxylase/oxygenase) was confirmed by gel electrophoresis (SDS-PAGE) where molecular weight bands of 55 KDa and 12 KDa were observed. The infrared spectrum showed changes in protein structure due to the isolation method. The use of high temperatures (thermal coagulation) highly decreased protein solubility in comparison to isoelectric precipitated protein, the nutritional properties according to amino acid profile was also disturbed, showing minor amounts of overall essential amino acids from 435.9 to 367.8 mg/g. Chaya protein isolate obtained by acid precipitation showed higher protein quality according to essential amino acid score compared to FAO recommendations, which could represent an important sustainable source of protein for human consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chaya%20leaf" title="chaya leaf">chaya leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20properties" title=" nutritional properties"> nutritional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20isolate" title=" protein isolate"> protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20structure" title=" protein structure"> protein structure</a> </p> <a href="https://publications.waset.org/abstracts/56439/potential-use-of-cnidoscolus-chayamansa-leaf-from-mexico-as-high-quality-protein-source" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56439.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">341</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3282</span> Effect of Whey Based Film Coatings on Various Properties of Kashar Cheese</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hawbash%20Jalil">Hawbash Jalil</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effects of whey protein based films on various properties of kashar cheese were examined. In the study, edible film solutions based on whey protein isolate, whey protein isolate + transglutaminase enzyme and whey protein isolate + chitosan were produced and Kashar cheese samples were coated with these films by dipping method and stored at +4 ºC for 60 days. Chemical, microbiological and textural analyzes were carried out on samples at 0, 30 and 60 days of storage. As a result of the study, the highest dry matter and total nitrogen values were obtained from uncoated control samples This is an indication that the coatings limit water vapor permeability. The highest acidity and pH values obtained from the samples as storage results were 3.33% and 5.86%, respectively, in the control group samples. Both acidity and pH rise in these groups, is a consequence of the buffering of pH changes of hydrolsis products which are as a result of proteolysis occurring in the sample. Nitrogen changes and lipolysis values, which are indicative of the degree of hydrolysis of proteins and triglycerides in kashar cheese, were generally higher in the control group This result is due to limiting the micro organism reproduction by limiting the gas passage of the coatings. Hardness and chewiness values of the textural properties of the samples were significantly reduced in uncoated control samples compared to the coated samples due to maturation. The chitosan film coatings used in the study limited the development of mold yeast until the 30th day but after that did not yield successful results in this respect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitosan" title="chitosan">chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=transglutaminase" title=" transglutaminase"> transglutaminase</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein" title=" whey protein"> whey protein</a> </p> <a href="https://publications.waset.org/abstracts/85896/effect-of-whey-based-film-coatings-on-various-properties-of-kashar-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85896.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">187</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3281</span> A Comparative Study of the Physicochemical and Structural Properties of Quinoa Protein Isolate and Yellow Squat Shrimp Byproduct Protein Isolate through pH-Shifting Modification</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Jos%C3%A9%20Bugue%C3%B1o">María José Bugueño</a>, <a href="https://publications.waset.org/abstracts/search?q=Natalia%20Jaime"> Natalia Jaime</a>, <a href="https://publications.waset.org/abstracts/search?q=Cristian%20Castro"> Cristian Castro</a>, <a href="https://publications.waset.org/abstracts/search?q=Diego%20Naranjo"> Diego Naranjo</a>, <a href="https://publications.waset.org/abstracts/search?q=Guido%20Trautmann"> Guido Trautmann</a>, <a href="https://publications.waset.org/abstracts/search?q=Mario%20P%C3%A9rez-Won"> Mario Pérez-Won</a>, <a href="https://publications.waset.org/abstracts/search?q=Vilbett%20Briones-Labarca"> Vilbett Briones-Labarca</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Proteins play a crucial role in various prepared foods, including dairy products, drinks, emulsions, and ready meals. These food proteins are naturally present in food waste and byproducts. The alkaline extraction and acid precipitation method is commonly used to extract proteins from plants and animals due to its product stability, cost-effectiveness, and ease of use. This study aimed to investigate the impact of pH-shifting storage at two different pH levels on the conformational changes affecting the physicochemical and functional properties of quinoa protein isolate (QPI) and yellow shrimp byproduct protein isolate (YSPI). The QPI and YSPI were extracted using the alkaline extraction-isoelectric precipitation method. The dispersions were adjusted to pH 4 or 12, stirred for 2 hours at 20°C to achieve a uniform dispersion, and then freeze-dried. Various analyses were conducted, including flexibility (F), free sulfhydryl content (Ho), emulsifying activity (EA), emulsifying capacity (EC), water holding capacity (WHC), oil holding capacity (OHC), intrinsic fluorescence, ultraviolet spectroscopy, differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR) to assess the properties of the protein isolates. pH-shifting at pH 11 and 12 for QPI and YSPI, respectively, significantly improved protein properties, while property modification of the samples treated under acidic conditions was less pronounced. Additionally, the pH 11 and 12 treatments significantly improved F, Ho, EA, WHC, OHC, intrinsic fluorescence, ultraviolet spectroscopy, DSC, and FTIR. The increase in Ho was due to disulfide bond disruption, which produced more protein sub-units than other treatments for both proteins. This study provides theoretical support for comprehensively elucidating the functional properties of protein isolates, promoting the application of plant proteins and marine byproducts. The pH-shifting process effectively improves the emulsifying property and stability of QPI and YSPI, which can be considered potential plant-based or marine byproduct-based emulsifiers for use in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=quinoa%20protein" title="quinoa protein">quinoa protein</a>, <a href="https://publications.waset.org/abstracts/search?q=yellow%20shrimp%20by-product%20protein" title=" yellow shrimp by-product protein"> yellow shrimp by-product protein</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=structural%20properties" title=" structural properties"> structural properties</a> </p> <a href="https://publications.waset.org/abstracts/188225/a-comparative-study-of-the-physicochemical-and-structural-properties-of-quinoa-protein-isolate-and-yellow-squat-shrimp-byproduct-protein-isolate-through-ph-shifting-modification" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188225.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">44</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3280</span> Process Optimization of Electrospun Fish Sarcoplasmic Protein Based Nanofibers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sena%20Su">Sena Su</a>, <a href="https://publications.waset.org/abstracts/search?q=Burak%20Ozbek"> Burak Ozbek</a>, <a href="https://publications.waset.org/abstracts/search?q=Yesim%20M.%20Sahin"> Yesim M. Sahin</a>, <a href="https://publications.waset.org/abstracts/search?q=Sevil%20Yucel"> Sevil Yucel</a>, <a href="https://publications.waset.org/abstracts/search?q=Dilek%20Kazan"> Dilek Kazan</a>, <a href="https://publications.waset.org/abstracts/search?q=Faik%20N.%20Oktar"> Faik N. Oktar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nazmi%20Ekren"> Nazmi Ekren</a>, <a href="https://publications.waset.org/abstracts/search?q=Oguzhan%20Gunduz"> Oguzhan Gunduz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, protein, lipid or polysaccharide-based polymers have been used in order to develop biodegradable materials and their chemical nature determines the physical properties of the resulting films. Among these polymers, proteins from different sources have been extensively employed because of their relative abundance, film forming ability, and nutritional qualities. In this study, the biodegradable composite nanofiber films based on fish sarcoplasmic protein (FSP) were prepared via electrospinning technique. Biodegradable polycaprolactone (PCL) was blended with the FSP to obtain hybrid FSP/PCL nanofiber mats with desirable physical properties. Mixture solutions of FSP and PCL were produced at different concentrations and their density, viscosity, electrical conductivity and surface tension were measured. Mechanical properties of electrospun nanofibers were evaluated. Morphology of composite nanofibers was observed using scanning electron microscopy (SEM). Moreover, Fourier transform infrared spectrometer (FTIR) studies were used for analysis chemical composition of composite nanofibers. This study revealed that the FSP based nanofibers have the potential to be used for different applications such as biodegradable packaging, drug delivery, and wound dressing, etc. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title="edible film">edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=electrospinning" title=" electrospinning"> electrospinning</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20sarcoplasmic%20protein" title=" fish sarcoplasmic protein"> fish sarcoplasmic protein</a>, <a href="https://publications.waset.org/abstracts/search?q=nanofiber" title=" nanofiber"> nanofiber</a> </p> <a href="https://publications.waset.org/abstracts/68672/process-optimization-of-electrospun-fish-sarcoplasmic-protein-based-nanofibers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68672.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3279</span> Quality Analysis of Lake Malawi's Diplotaxodon Fish Species Processed in Solar Tent Dryer versus Open Sun Drying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=James%20Banda">James Banda</a>, <a href="https://publications.waset.org/abstracts/search?q=Jupiter%20Simbeye"> Jupiter Simbeye</a>, <a href="https://publications.waset.org/abstracts/search?q=Essau%20Chisale"> Essau Chisale</a>, <a href="https://publications.waset.org/abstracts/search?q=Geoffrey%20Kanyerere"> Geoffrey Kanyerere</a>, <a href="https://publications.waset.org/abstracts/search?q=Kings%20Kamtambe"> Kings Kamtambe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Improved solar tent dryers for processing small fish species were designed to reduce post-harvest fish losses and improve supply of quality fish products in the southern part of Lake Malawi under CultiAF project. A comparative analysis of the quality of Diplotaxodon (Ndunduma) from Lake Malawi processed in solar tent dryer and open sun drying was conducted using proximate analysis, microbial analysis and sensory evaluation. Proximates for solar tent dried fish and open sun dried fish in terms of proteins, fats, moisture and ash were 63.3±0.15% and 63.3±0.34%, 19.6±0.09% and 19.9±0.25%, 8.3±0.12% and 17.0±0.01%, and 15.6±0.61% and 21.9±0.91% respectively. Crude protein and crude fat showed non-significant differences (p = 0.05), while moisture and ash content were significantly different (p = 001). Open sun dried fish had significantly higher numbers of viable bacteria counts (5.2×10⁶ CFU) than solar tent dried fish (3.9×10² CFU). Most isolated bacteria from solar tent dried and open sun dried fish were 1.0×10¹ and 7.2×10³ for Total coliform, 0 and 4.5 × 10³ for Escherishia coli, 0 and 7.5 × 10³ for Salmonella, 0 and 5.7×10² for shigella, 4.0×10¹ and 6.1×10³ for Staphylococcus, 1.0×10¹ and 7.0×10² for vibrio. Qualitative evaluation of sensory properties showed higher acceptability of 3.8 for solar tent dried fish than 1.7 for open sun dried fish. It is concluded that promotion of solar tent drying in processing small fish species in Malawi would support small-scale fish processors to produce quality fish in terms of nutritive value, reduced microbial contamination, sensory acceptability and reduced moisture content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diplotaxodon" title="diplotaxodon">diplotaxodon</a>, <a href="https://publications.waset.org/abstracts/search?q=Malawi" title=" Malawi"> Malawi</a>, <a href="https://publications.waset.org/abstracts/search?q=open%20sun%20drying" title=" open sun drying"> open sun drying</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20tent%20drying" title=" solar tent drying"> solar tent drying</a> </p> <a href="https://publications.waset.org/abstracts/53029/quality-analysis-of-lake-malawis-diplotaxodon-fish-species-processed-in-solar-tent-dryer-versus-open-sun-drying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53029.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">336</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=110">110</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=111">111</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fish%20protein%20isolate&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul 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