Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)
Forskningsprojekt, 2012
– 2015
The project aims to investigate potential changes in well documented and tentative health promoting compounds present in raw herring and mackerel throughout processing operations like salting, marinating and canning. With the intention to maximize the healthiness of the end products, the same investigation will be carried out during novel/modernized versions of these processes where e.g. the amount of salt has been reduced, the thermal regimes of the canning process has been modified and natural antioxidants have been added.
Deltagare
Ingrid Undeland (kontakt)
Chalmers, Life sciences, Livsmedelsvetenskap
Samarbetspartners
Danmarks Tekniske Universitet (DTU)
Lyngby, Denmark
Norges teknisk-naturvitenskapelige universitet
Trondheim, Norway
SINTEF Fiskeri og havbruk
Trondheim, Norway
Finansiering
Norges Forskningsråd
Projekt-id: 222476/E40
Finansierar Chalmers deltagande under 2012–2015
Relaterade styrkeområden och infrastruktur
Hållbar utveckling
Drivkrafter