A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
Journal article, 2022
By-products
Up-scaling
pH-shift
Valorization
LCA
Author
Carla Regina Vitolo Coelho
Chalmers, Technology Management and Economics, Environmental Systems Analysis
Gregory Peters
Chalmers, Technology Management and Economics, Environmental Systems Analysis
Jingnan Zhang
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Bovie Hong
Student at Chalmers
Mehdi Abdollahi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Future Foods
26668335 (eISSN)
Vol. 6 100194Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Formas (2016-00246), 2016-01-01 -- 2021-12-31.
Subject Categories
Other Environmental Engineering
Environmental Management
Environmental Sciences
DOI
10.1016/j.fufo.2022.100194