A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
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3. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology;Abdollahi;Food Chemistry,2017
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1. Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams;Ultrasonics Sonochemistry;2023-10
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3. Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product;Resources, Conservation and Recycling;2023-01
4. Valorization of Fish Waste Through Producing High-Value Protein Derivatives;2023
5. Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets;Food Chemistry: X;2022-12
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