Haizhou Wu
Haizhou Wu is a researcher at the division of Food and Nutrition Science. His research is mainly focused on developing new technologies for stabilization of seafood by-products against lipid oxidation, specifically by removing/deactivating blood/Hb or by adding smart antioxidant solutions. In his project, studies are done in various models, ranging from isolated fish erythrocytes up to whole fish by-products. The aim is to raise the value of seafood by-products so they can be recycled back into the food chain. The project will hereby contribute to a circular economy and increased potential for industrial symbiosis.
Showing 14 publications
Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems
A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
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