Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution
Journal article, 2021
Herring co-products
Rinsing
Lipid oxidation
Hemoglobin
Dipping
Author
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Mursalin Sajib
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Food Control
0956-7135 (ISSN)
Vol. 125 107963Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)
European Commission (EC) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.
Biprodukter från sjömatsindustrin: lösningar för recirkulering tillbaks till livsmedelskedjan
VINNOVA (2017-03155), 2017-10-17 -- 2018-08-29.
Subject Categories
Food Engineering
Polymer Technologies
Other Chemical Engineering
DOI
10.1016/j.foodcont.2021.107963