A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
Author:
Funder
Svenska Forskningsrådet Formas
Uppsala Universitet
Swedish Research Council Formas
Publisher
Elsevier BV
Subject
Food Science
Reference56 articles.
1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed;Abdollahi;Food Chem.,2020
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1. Life Cycle Assessment as a Decision Tool in Material Development—Experiences from a Multi-year Carbon Fibre Composite Development Project;Materials Circular Economy;2023-11-30
2. Fish processing side streams are promising ingredients in diets for rainbow trout (Oncorhynchus mykiss) – Effects on growth physiology, appetite, and intestinal health;Journal of Fish Biology;2023-10-30
3. Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives;Journal of Functional Foods;2023-10
4. Climate impact and energy use of structural battery composites in electrical vehicles—a comparative prospective life cycle assessment;The International Journal of Life Cycle Assessment;2023-07-26
5. Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products;Food Chemistry: X;2023-03
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