Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams
Journal article, 2023
Water footprint
Protein ingredient
Ultrasound
pH-shift method
Alkaline solubilization
Isoelectric precipitation
Fish co-products
Author
Michaela V. Santschi
Swiss Federal Institute of Technology in Zürich (ETH)
Ingrid Undeland
Chalmers, Life Sciences, Food and Nutrition Science
Mehdi Abdollahi
Chalmers, Life Sciences, Food and Nutrition Science
Ultrasonics Sonochemistry
1350-4177 (ISSN) 18732828 (eISSN)
Vol. 99 106539Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)
European Commission (EC) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.
Blue Biorefining: a holistic solution for increasing resource efficiency in seafood industry (BlueBio)
VINNOVA (2021-03724), 2021-12-01 -- 2024-12-01.
Subject Categories
Biochemistry and Molecular Biology
Food Engineering
Other Chemistry Topics
DOI
10.1016/j.ultsonch.2023.106539
PubMed
37544170