Sardine Canning Byproducts as Sources of Functional Ingredients-Reference-Cited by-同舟云学术

Sardine Canning Byproducts as Sources of Functional Ingredients

Published:2018-09-12 Issue:11 Volume:6 Page:15447-15454
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Carvalho Ana P.¹²^ORCID,Amorim Manuela¹,Rodríguez-Alcalá Luís¹³⁴,Fontecha Javier⁴,Castro Paula M. L.¹,Pintado Manuela E.¹^ORCID

Affiliation:

1. CBQF − Centro de Biotecnologia e Química Fina − Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto1, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

2. REQUIMTE/LAQV, Instituto Superior de Engenharia, Porto Polytechnic Institute, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal

3. Centro de Investigación en Recursos Naturales y Sustentabilidad (CIRENYS), Universidad Bernardo O’Higgins, Avenida Viel 1497, Santiago de Chile, Chile

4. Bioactivity and Food Analysis Department, Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain

Funder

European Regional Development Fund

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.8b03897

Reference32 articles.

1. Valorisation of fish by-products against waste management treatments – Comparison of environmental impacts

2. Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish