Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.
Other conference contribution, 2022
Author
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
Marie Alminger
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
JAOCS, Journal of the American Oil Chemists Society
0003-021X (ISSN)
Vol. 99 122-123Towards 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