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Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues - a review

2013Journal article Restricted access
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dc.contributor.authorFerraro, Vincenza
dc.contributor.authorCarvalho, Ana P.
dc.contributor.authorPiccirillo, Clara
dc.contributor.authorSantos, Manuela M.
dc.contributor.authorCastro, Paula M. L.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2014-05-07T11:25:32Z
dc.date.available2014-05-07T11:25:32Z
dc.date.issued2013
dc.description.abstractDifferent valuable compounds, which can be employed in medicine or in other industries (i.e. food, agro-chemical, pharmaceutical) can be recovered from by-products and waste from the fish canning industries. They include lipids, proteins, bio-polymers, minerals, amino acids and enzymes; they can be extracted from wastewaters and/or from solid residues (head, viscera, skin, tails and flesh) generated along the canning process, through the filleting, cooking, salting or smoking stages. In this review, the opportunities for the extraction and the valorisation of bioactive compounds from sardine, sardine-type fish and mackerel canning residues are examined and discussed. These are amongst the most consumed fishes in the Mediterranean area; moreover, canning is one of the most important and common methods of preservation. The large quantities of by-products generated have great potentials for the extraction of biologically desirable high added value compounds.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFERRARO V....[ et al.] - Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues — A review. Materials Science and Engineering C. ISSN 0928-4931. Vol. 33 (2013), p. 3111–3120por
dc.identifier.doi10.1016/j.msec.2013.04.003
dc.identifier.eissn1873-0191
dc.identifier.issn0928-4931
dc.identifier.urihttp://hdl.handle.net/10400.14/14224
dc.identifier.wosWOS:000320973000002
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationADI 13634
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectHigh added-value compoundspor
dc.subjectSardinepor
dc.subjectMackerelpor
dc.subjectCanningpor
dc.subjectBy-productspor
dc.subjectWastepor
dc.titleExtraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues - a reviewpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage3120
oaire.citation.issue6
oaire.citation.startPage3111
oaire.citation.titleMaterials Science and Engineering: C
oaire.citation.volume33
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerraro
person.familyNameCarvalho
person.familyNamePiccirillo
person.familyNameCastro
person.familyNamePintado
person.givenNameVincenza
person.givenNameAna
person.givenNameClara
person.givenNamePaula
person.givenNameMaria Manuela
person.identifier263033
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person.identifier.orcid0000-0002-6339-716X
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person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-8153-2014
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person.identifier.ridN-8206-2013
person.identifier.ridM-8241-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id36855267200
person.identifier.scopus-author-id7004621626
person.identifier.scopus-author-id7102781782
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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