Bita Forghani Targhi

Publikationer (18)
Projekt (4)

Visar 18 publikationer

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

Erasmo Cadena, Ozan Kocak, J. Dewulf et al

Sustainability. Vol. 16 (5)

Artikel i vetenskaplig tidskrift

2024

Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors

Büsra Gültekin Subasi, Bita Forghani Targhi, Mehdi Abdollahi

Journal of Food Composition and Analysis. Vol. 128

Artikel i vetenskaplig tidskrift

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2023

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

Bita Forghani Targhi, Mihaela Mihnea, Tore C. Svendsen et al

ACS Sustainable Chemistry & Engineering. Vol. 11 (17), p. 6523-6534

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2023

Recovery of Nutrients from Cod Processing Waters

Jorge Coque, C. Jacobsen, Bita Forghani Targhi et al

Marine Drugs. Vol. 21 (11)

Artikel i vetenskaplig tidskrift

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2023

Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

Valeria Villanova, Jonathan Armand Charles Roques, Bita Forghani Targhi et al

Frontiers in Plant Science. Vol. 14

Artikel i vetenskaplig tidskrift

2023

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Jens J. Sloth et al

ACS Omega. Vol. 8 (9), p. 8355-8365

Artikel i vetenskaplig tidskrift

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2023

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Mursalin Sajib, Bita Forghani Targhi, Naveen Kumar Vate et al

Food Chemistry. Vol. 412

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2023

Dietary replacement of fishmeal with marine proteins recovered from shrimp and herring process waters promising in Atlantic salmon aquaculture

Ida Hedén, Bita Forghani Targhi, Gunvor Baardsen et al

Aquaculture. Vol. 574

Artikel i vetenskaplig tidskrift

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al

JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116

Övrig text i vetenskaplig tidskrift

2022

Cultivation of microalgae- Chlorella sorokiniana and Auxenochlorella protothecoides- in shrimp boiling water residues

Bita Forghani Targhi, Joshua Mayers, Eva Albers et al

Algal Research. Vol. 65

Artikel i vetenskaplig tidskrift

2022

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Kristoffer Stedt, João Pedro Trigo, Sophie Steinhagen et al

Algal Research. Vol. 63

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2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry. Vol. 373

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2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al

Food Chemistry: X. Vol. 16

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2021

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Bita Forghani Targhi, Ann Dorit Moltke Sørensen, Gustaf Fredeus et al

ACS Omega. Vol. 6 (46), p. 30960-30970

Artikel i vetenskaplig tidskrift

2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al

Food and Bioprocess Technology. Vol. 14 (12), p. 2207-2218

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2020

Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats

Mohsen Zareian, Ehsan Oskoueian, Marjan Majdinasab et al

Food and Function. Vol. 11 (5), p. 4304-4313

Artikel i vetenskaplig tidskrift

2020

Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study

Bita Forghani Targhi, Anna Ström, Romain Bordes et al

Food Chemistry. Vol. 302, p. 125299-

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2020

Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

Bita Forghani Targhi, Ann-Dorit Moltke Sørensen, Johan Johannesson et al

ACS Sustainable Chemistry & Engineering. Vol. 8 (26), p. 9660-9668

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Visar 4 forskningsprojekt

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Europeiska kommissionen (EU)

12 publikationer finns

2019–2023

Blue Value - värdehöjande processer för marina biprodukter

Ingrid Undeland Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Haizhou Wu Livsmedelsvetenskap

Chalmers

Västra Götalandsregionen

Bio-based Industries Joint Undertaking (BBI JU)

2 publikationer finns

2018–2023

Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg)

Ingrid Undeland Livsmedelsvetenskap

João Pedro Trigo Livsmedelsvetenskap

Nathalie Scheers Livsmedelsvetenskap

Mehdi Abdollahi Livsmedelsvetenskap

Bita Forghani Targhi Livsmedelsvetenskap

Formas

12 publikationer finns

2017–2019

Sustainable recovery of biomass from seafood processing water

Bita Forghani Targhi Livsmedelsvetenskap

VINNOVA

1 publikation finns

Det kan finnas fler projekt där Bita Forghani Targhi medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.