Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.
Other conference contribution, 2022
Author
Jingnan Zhang
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Mehdi Abdollahi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Romain Bordes
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
JAOCS, Journal of the American Oil Chemists Society
0003-021X (ISSN)
Vol. 99 S1 145-146Atlanta, GA, USA,
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Formas (2016-00246), 2016-01-01 -- 2021-12-31.
Subject Categories
Food Engineering
Other Chemistry Topics