Bita Forghani Targhi

Publications (18)
Projects (4)

Showing 18 publications

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Erasmo Cadena, Ozan Kocak, J. Dewulf et al

Sustainability. Vol. 16 (5)

Journal article

2024

Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors

Büsra Gültekin Subasi, Bita Forghani Targhi, Mehdi Abdollahi

Journal of Food Composition and Analysis. Vol. 128

Journal article

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2023

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

Bita Forghani Targhi, Mihaela Mihnea, Tore C. Svendsen et al

ACS Sustainable Chemistry & Engineering. Vol. 11 (17), p. 6523-6534

Journal article

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2023

Recovery of Nutrients from Cod Processing Waters

Jorge Coque, C. Jacobsen, Bita Forghani Targhi et al

Marine Drugs. Vol. 21 (11)

Journal article

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2023

Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

Valeria Villanova, Jonathan Armand Charles Roques, Bita Forghani Targhi et al

Frontiers in Plant Science. Vol. 14

Journal article

2023

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Jens J. Sloth et al

ACS Omega. Vol. 8 (9), p. 8355-8365

Journal article

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2023

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Mursalin Sajib, Bita Forghani Targhi, Naveen Kumar Vate et al

Food Chemistry. Vol. 412

Journal article

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2023

Dietary replacement of fishmeal with marine proteins recovered from shrimp and herring process waters promising in Atlantic salmon aquaculture

Ida Hedén, Bita Forghani Targhi, Gunvor Baardsen et al

Aquaculture. Vol. 574

Journal article

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116

Other text in scientific journal

2022

Cultivation of microalgae- Chlorella sorokiniana and Auxenochlorella protothecoides- in shrimp boiling water residues

Bita Forghani Targhi, Joshua Mayers, Eva Albers et al

Algal Research. Vol. 65

Journal article

2022

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Kristoffer Stedt, João Pedro Trigo, Sophie Steinhagen et al

Algal Research. Vol. 63

Journal article

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2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry. Vol. 373

Journal article

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2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry: X. Vol. 16

Journal article

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2021

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Gustaf Fredeus et al

ACS Omega. Vol. 6 (46), p. 30960-30970

Journal article

2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al

Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218

Journal article

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2020

Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats

Mohsen Zareian, Ehsan Oskoueian, Marjan Majdinasab et al

Food and Function. Vol. 11 (5), p. 4304-4313

Journal article

2020

Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study

Bita Forghani Targhi, Anna Ström, Romain Bordes et al

Food Chemistry. Vol. 302, p. 125299-

Journal article

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2020

Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

Bita Forghani Targhi, Ann-Dorit Moltke Sørensen, Johan Johannesson et al

ACS Sustainable Chemistry & Engineering. Vol. 8 (26), p. 9660-9668

Journal article

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Showing 4 research projects

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Haizhou Wu Food and Nutrition Science

Bita Forghani Targhi Food and Nutrition Science

European Commission (EC)

12 publications exist

2019–2023

BlueValue

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Bita Forghani Targhi Food and Nutrition Science

Haizhou Wu Food and Nutrition Science

Chalmers

Region Västra Götaland

Bio-based Industries Joint Undertaking (BBI JU)

2 publications exist

2018–2023

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science

João Pedro Trigo Food and Nutrition Science

Nathalie Scheers Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Bita Forghani Targhi Food and Nutrition Science

Formas

12 publications exist

2017–2019

Sustainable recovery of biomass from seafood processing water

Bita Forghani Targhi Food and Nutrition Science

VINNOVA

1 publication exists

There might be more projects where Bita Forghani Targhi participates, but you have to be logged in as a Chalmers employee to see them.