High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining-Reference-Cited by-同舟云学术

High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

Published:2019-05-31 Issue:7 Volume:121 Page:1800513
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Soldo Barbara¹,Šimat Vida²,Vlahović Jelena²³,Skroza Danijela⁴,Ljubenkov Ivica¹,Generalić Mekinić Ivana⁴

Affiliation:

1. Faculty of ScienceDepartment of ChemistryUniversity of SplitRuđera Boškovića 33HR‐21000SplitCroatia

2. Department of Marine StudiesUniversity of SplitRuđera Boškovića 37HR‐21000SplitCroatia

3. Sardina d.o.o.Ratac 1HR‐21410PostiraCroatia

4. Faculty of Chemistry and TechnologyDepartment of Food Technology and BiotechnologyUniversity of SplitRuđera Boškovića 35HR‐21000SplitCroatia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800513

Reference28 articles.

1. Food and Agriculture Organization (FAO) The State of World Fisheries and Aquaculture 2018 − Meeting the sustainable development goals. Rome Italy 2018.

2. AMEC Management of wastes from Atlantic seafood processing operations. AMEC Earth and Environment Limited Dartmouth Nova Scotia Canada. Available online:https://p2infohouse.org/ref/42/41590.pdf(Accessed on 12.10.2018).

3. Impact of the fishery for late-larval European sardine (Sardina pilchardus) on the adult stock in the Adriatic Sea

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Different thermal treatments affect the nutritional value and antioxidant activity of sardines and sprats;Journal of Food Composition and Analysis;2024-10

2. Valorization of fish from the Adriatic Sea: nutritional properties and shelf life prolongation of Aphia minuta through essential oils;Frontiers in Nutrition;2024-08-23

3. Investigating the nutritional viability of marine-derived protein for sustainable future development;Food Chemistry;2024-08

4. Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed;Food and Bioproducts Processing;2024-05

5. Using Life Cycle Assessment to Achieve a Circular Economy of Fish Waste;Waste and Biomass Valorization;2024-03-20