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. 99 122-123

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

More information

Latest update

10/25/2023