A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
Journal article, 2021
Herring co-products
Recyclable dipping
Rosemary extract
Microbial spoilage
Lipid oxidation
Author
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Bita Forghani Targhi
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 and Bioprocess Technology
1935-5130 (ISSN) 1935-5149 (eISSN)
Vol. 14 12 2207-2218BlueValue
Bio-based Industries Joint Undertaking (BBI JU), 2019-05-01 -- 2023-04-30.
Region Västra Götaland (RUN2019-00345), 2019-05-01 -- 2023-04-30.
Chalmers, 2019-05-01 -- 2023-04-30.
Optimal 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.
Subject Categories
Production Engineering, Human Work Science and Ergonomics
Food Engineering
Chemical Process Engineering
DOI
10.1007/s11947-021-02717-9