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- W2904111197 abstract "Abstract Background Seafood is one of the primary sources of nutrients and bioactive compounds for human consumption throughout the world. Processing of seafood is accompanied by the generation of a tremendous quantity of by-products and discards. These non-edible residues contain a considerable amount of biomolecules such as proteins, polysaccharides, lipids, carotenoids, vitamins, minerals, and so on. Recovering of these biomolecules can be an important way to improve global food security and mitigate environmental problems associated with seafood by-products/discards. Scope and approach The present review deals with an overview of biomolecules contained in the seafood by-products and discards. Also, an overview of new extraction techniques which have been applied for the recovery of biomolecules from seafood by-products and discards will be discussed. Key findings and conclusions Green extraction techniques constitute a hopeful tool for industrial recovery of biomolecules from seafood by-products and discards. However, the extraction efficiency can vary highly depending on the matrix, the target compounds, extraction methods, and conditions. Therefore, the choice of green extraction techniques and the extractions conditions depend essentially on the matrix and the target compound features." @default.
- W2904111197 created "2018-12-22" @default.
- W2904111197 creator A5004035096 @default.
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- W2904111197 creator A5052870115 @default.
- W2904111197 creator A5058326218 @default.
- W2904111197 creator A5058737383 @default.
- W2904111197 date "2019-03-01" @default.
- W2904111197 modified "2023-10-12" @default.
- W2904111197 title "Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review" @default.
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- W2904111197 doi "https://doi.org/10.1016/j.tifs.2018.12.004" @default.
- W2904111197 hasPublicationYear "2019" @default.
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