Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Journal article, 2022
Pearson correlation
Hemoglobin
Lipid substrates
Side streams
Fish by-products
Lipoxygenase
Author
Haizhou Wu
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Bita Forghani Targhi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Mehdi Abdollahi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 373 131523Optimal 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
Food Science
Food Engineering
Other Basic Medicine
DOI
10.1016/j.foodchem.2021.131523