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N. Sureshchandra Singh

Affiliation: Department of Fish Processing Technology and Engineering College of Fisheries, Central Agricultural University, , Lembucherra, West Tripura-799 210
Department: Ph.D scholars
Location: India

1 article

Published Subscription Review Article 6 Aug 2024
A Short Review on Application of Fish Proteins in Functional Foods
By Bikash Kumar Pati, Lalbiaknguri, Shreya Anand, Tanuja Kulshrestha, Anand Vaishnav, N. Sureshchandra Singh, Naresh Kumar Mehta, Bhargavi Priyadarshini, V. Alamelu

Abstract: Functional foods contain specific nutrients that have beneficial physiological benefits, such as lowering the risk of chronic diseases and improving overall health. Functional foods are created by adding additives that have been shown to enhance health. This review article investigates several fish-derived products as functional dietary components, with an emphasis on fish protein hydrolysates (FPH), fish protein concentrate (FPC), fish collagen, fish gelatine, fish enzymes, fish protein powder (FPP) and …

Published in International Journal of Marine Life · Vol. 1, Issue 2, 2024 · pp. 7–16 Read article