534
Views
19
CrossRef citations to date
0
Altmetric
In Vitro and Animal Studies

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source

, , &
Pages 535-540 | Received 16 Dec 2015, Accepted 05 Apr 2016, Published online: 04 May 2016

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Shifa Naseem, Arfin Imam, Anantha Sreepada Rayadurga, Anjan Ray & Sunil Kumar Suman. (2023) Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
Read now
Alvaro Pérez, Manuel Ruz, Paula García, Paula Jiménez, Pedro Valencia, Cristian Ramírez, Marlene Pinto, Suleivys M. Nuñez, Jae W. Park & Sergio Almonacid. (2023) Nutritional Properties of Fish Bones: Potential Applications in the Food Industry. Food Reviews International 0:0, pages 1-13.
Read now
Nazlı Savlak, Özlem Çağındı, Gizem Erk, Birsen Öktem & Ergün Köse. (2020) Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet. Journal of Aquatic Food Product Technology 29:6, pages 592-602.
Read now

Articles from other publishers (16)

Sana Irshad, Asad Nawaz, Noman Walayat, Mohammad Rizwan Khan, Naushad Ahmad, Ibrahim Khalifa, Putri Widyanti Harlina, Zuodong Qin & Xiaofang Luo. (2024) Insights into the engineering parameters and Ca-peptide chelation of whole fish: Chemistry, structure and in vitro digestibility characteristics. Journal of Food Engineering 365, pages 111826.
Crossref
Maksym Avramenko, Kazunori Nakashima, Chikara Takano & Satoru Kawasaki. (2023) Eco-friendly soil stabilization method using fish bone as cement material. Science of The Total Environment 900, pages 165823.
Crossref
Anni Faridah, Riski Gusri Utami, Ruhul Fitri Rosel & Mohd Salehuddin Mohd Zhari. (2023) Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus. IOP Conference Series: Earth and Environmental Science 1228:1, pages 012011.
Crossref
Jham Lal, Suparna Deb, Soibam Khogen Singh, Pradyut Biswas, Reshmi Debbarma, Nitesh Kumar Yadav, Sourabh Debbarma, Anand Vaishnav, Dharmendra Kumar Meena, Gusheinzed Waikhom & Arun Bhai Patel. (2023) Diverse uses of valuable seafood processing industry waste for sustainability: a review. Environmental Science and Pollution Research.
Crossref
Yinxi He & Yanxia Chen. (2022) The potential mechanism of the microbiota-gut-bone axis in osteoporosis: a review. Osteoporosis International 33:12, pages 2495-2506.
Crossref
R. Thirukumaran, Vijay Kumar Anu Priya, Srinivasan Krishnamoorthy, Paranthaman Ramakrishnan, J.A. Moses & C. Anandharamakrishnan. (2022) Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies. Chemosphere 299, pages 134361.
Crossref
Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková & Aleš Rajchl. (2022) Fortification of fruit products - A review. Czech Journal of Food Sciences 40:4, pages 259-272.
Crossref
Silvia Murillo, Ryan Ardoin, Evelyn Watts & Witoon Prinyawiwatkul. (2022) Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods 11:4, pages 540.
Crossref
Asad Nawaz, Ali Hussein Taher Alhilali, Engpeng Li, Ibrahim Khalifa, Sana Irshad, Noman Walayat, Lei Chen, Peng-kai Wang & Zhi Yuan Tan. (2021) The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry 339, pages 127875.
Crossref
Ramy M. Khoder, Tao Yin, Ru Liu, Shanbai Xiong, Juan You, Yang Hu & Qilin Huang. (2020) Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chemistry 332, pages 127401.
Crossref
Asad Nawaz, Engpeng Li, Sana Irshad, Hammad HHM, Jing Liu, Hafiz Muhammad Shahbaz, Waqas Ahmed & Joe M Regenstein. (2020) Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. Advanced Powder Technology 31:6, pages 2513-2520.
Crossref
Asad Nawaz, Engpeng Li, Sana Irshad, Zhouyi Xiong, Hanguo Xiong, Hafiz Muhammad Shahbaz & Farzana Siddique. (2020) Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends in Food Science & Technology 99, pages 34-43.
Crossref
Soottawat Benjakul, Thanasak Sae‐leaw & Benjamin K. Simpson. 2019. Byproducts from Agriculture and Fisheries. Byproducts from Agriculture and Fisheries 179 217 .
Asad Nawaz, Zhouyi Xiong, Hanguo Xiong, Lei Chen, Peng‐kai Wang, Ishtiaq Ahmad, Chun Hu, Sana Irshad & Shinawar Waseem Ali. (2018) The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks. International Journal of Food Science & Technology 54:4, pages 1045-1053.
Crossref
Asif Ahmad & Zaheer Ahmed. 2019. Production and Management of Beverages. Production and Management of Beverages 85 122 .
Z.E. Martins, O. Pinho & I.M.P.L.V.O. Ferreira. (2017) Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology 67, pages 106-128.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.