Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
Journal article, 2022
Fish
Protein ingredient
By-products
Plant-based
Natural antioxidant
Lipid oxidation
Author
Jingnan Zhang
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Mehdi Abdollahi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Marie Alminger
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. 382 132314Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Formas (2016-00246), 2016-01-01 -- 2021-12-31.
Subject Categories
Food Engineering
DOI
10.1016/j.foodchem.2022.132314
PubMed
35149464