Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets-Reference-Cited by-同舟云学术

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

Published:2022-12 Issue: Volume:16 Page:100488
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wu Haizhou,Forghani Bita,Abdollahi Mehdi,Undeland Ingrid

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference66 articles.

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2. New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake;Aakre;Food & Nutrition Research,2019

3. 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 Chemistry,2020

4. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method;Abdollahi;LWT-Food Science and Technology,2019

5. A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins;Abdollahi;Food Chemistry,2020

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