Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions
Journal article, 2020
Valorization
Lipid oxidation
Herring by-products
Non-enzymatic browning
Ensilaging
Silage
Author
Mursalin Sajib
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
LWT - Food Science and Technology
0023-6438 (ISSN) 1096-1127 (eISSN)
Vol. 127 109441Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)
Formas (2016-20057), 2016-01-01 -- 2020-12-31.
Subject Categories
Biological Sciences
DOI
10.1016/j.lwt.2020.109441