Asian seabass (Lates calcarifer) is one of the most commonly consumed food fish by Singaporeans. Seabass is loved by many consumers because of its high protein, low fat and ideal fatty acids composition. However, seabass ...
Biochemistry
Jun 28, 2021
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The raw materials left after a salmon has been fileted are equivalent to more than 60 percent of its slaughtered weight. It will soon be possible to convert these into a high-quality fish oil, taste-neutral fish proteins, ...
Materials Science
Aug 27, 2020
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A changing, less nutritious menu for Southern Ocean marine life could reduce the seafood appearing on the dinner plates of people around the world, according to Tasmanian scientists.
Ecology
Feb 14, 2019
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Natural gelatin, extracted from the shiny skin of a seagoing fish called Alaskan pollock, may someday be put to intriguing new biomedical uses. US Department of Agriculture (USDA) chemist Bor-Sen Chiou is developing strong ...
Biochemistry
Nov 8, 2010
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