Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

This study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by-products (salmon, sea bass and tuna) materials typically discarded during seafood processing despite their significant nutritional...

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Bibliographic Details
Main Authors:	Paula Ardila, Adrián Honrado, Juan B. Calanche
Format:	Article
Language:	English
Published:	Wiley 2025-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/ijfo/8821646
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