Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
Journal article, 2023
Ultrasound
Cross-processing
Natural antioxidant
Protein ingredient
Lipid oxidation
Fish
Author
Jingnan Zhang
Chalmers, Life Sciences, Food and Nutrition Science
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Romain Bordes
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Marie Alminger
Chalmers, Life Sciences, Food and Nutrition Science
Ingrid Undeland
Chalmers, Life Sciences, Food and Nutrition Science
Mehdi Abdollahi
Chalmers, Life Sciences, Food and Nutrition Science
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 400 133986Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Formas (2016-00246), 2016-01-01 -- 2021-12-31.
Subject Categories
Biochemistry and Molecular Biology
Food Engineering
Other Industrial Biotechnology
DOI
10.1016/j.foodchem.2022.133986
PubMed
36108446