Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles.

The amount of by-products/waste in the fish industry is roughly 50%. Fish bones could be used to produce nanoparticles, which may have potential use in the food industry as a novel calcium source and at the same time, contribute to reduce waste production. The objective of this study was to evaluate the bioavailability of nano-size salmon fish bone particles compared to micro-size salmon fish bone particles, and calcium carbonate.

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties.

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium.

New Psychometric Evidence of the Grief Impairment Scale (GIS) in People Who Have Experienced the Death of a Loved One From a Network Psychometric Approach in Two Latin American Countries.

This study aimed to evaluate the psychometric properties of the Grief Impairment Scale (GIS) using a network psychometric model. A total of 1048 individuals from Peru and El Salvador participated. A network psychometric model was used to determine internal structure, reliability, and cross-country invariance.

Application of CO-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (.): Effect on Primary Drying Time and Fruit Quality.

Freeze-drying (FD) processing preserves foods by combining the most effective traditional technologies. FD conserves the structure, shape, freshness, nutritional/bioactive value, color, and aroma at levels similar to or better than those of refrigerated and frozen foods while delivering the shelf-stable convenience of canned/hot-air-dehydrated foods. The mass transfer rate is the essential factor that can slow down the FD process, resulting in an excessive primary drying time and high energy consumption.

Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity.

The meat industry uses phosphates to improve the water-holding capacity (WHC) of meat products, although excess phosphates can be harmful to human health. In this sense, protein hydrolysates offer an alternative with scientific evidence of improved WHCs. Salmon frames, a byproduct rich in protein, must be processed for recovery.