Optimal utilization of seafood side-streams through the design of new holistic process lines

Risultati finali

Selection of decision tool in one supply chain and recommendation of support tools

The deliverable D2.5: Selection of decision tool in one supply chain and recommendation of support tools is based on task 2.5 in connection to the output: : Development of a new support tool for the industries that ensure a more unbiased approach in the organizations.

Legal and regulatory barriers hindering WASEABI concept adoption

The deliverable D5.4: Legal and regulatory barriers hindering WASEABI concept adoption is based on task 5.4 and its output: Information to companies about how to adapt processes etc. to comply with the policies and regulations.

Report on consumers’ barriers and motives

The deliverable D1.2 Report on consumers’ barriers and motives is based on the output from task 1.3: Improved understanding of the link between consumer barriers and motives and their actual demands. This will be used for planning the work in WP3, 4 and 5.

New bio-based value chains

Deliverable 4.1: New bio-based value chains is based on task 4.1 and its output: Definition of new value chain for fish side-streams and pilots main results.

Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams

The deliverable D1.1 Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams is based on the outputs from task 1.1 Obtained knowledge and the results from the compositional analyses will be used in WP2 and WP3, and task 1.2 A map of the hurdles and bottlenecks. This will be used when planning the case studies in WP2, 3, 4 and 5.

Transnational conference

Deliverable D6.3: Transnational conference is based on task 6.5. and its output: Training module with guidelines

Website

The deliverable D6.4: Website is based on task 6.1 and its output: A design manual, templates and communication materials (M6), Communication of the project via bookmarks and press releases (continuous).

Pubblicazioni

Lipid oxidation and antioxidant delivery systems in muscle food

Autori: Haizhou Wu, Mark P. Richards, Ingrid Undeland
Pubblicato in: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Numero Volume 21, issue 2, 2022, Pagina/e 1275-299, ISSN 1541-4337
Editore: International Life Sciences Institute
DOI: 10.1111/1541-4337.12890

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

Autori: Schrøder Søren Espersen, San Martin David, Foti Giuseppe, Gutierrez Monica, Iñarra Chastagnol Bruno, Nielsen J. Rasmus, Larsen Erling
Pubblicato in: Frontiers in Food Science and Technology, 2023, ISSN 2674-1121
Editore: Frontiers
DOI: 10.3389/frfst.2023.1068974

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

Autori: Søren Espersen Schrøder, David San Martin, Bruno Iñarra, Giuseppe Foti, Mónica Gutiérrez, Erling Larsen, J. Rasmus Nielsen.
Pubblicato in: Frontiers in Food Science and Technology, Numero 3, 2023, ISSN 2674-1121
Editore: Frontiers
DOI: 10.3389/frfst.2023.1258713

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Autori: Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham
Pubblicato in: Critical reviews in food science and nutrition, Numero 2022, 2022, Pagina/e 1-19, ISSN 1040-8398
Editore: Taylor & Francis
DOI: 10.1080/10408398.2022.2146654

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

Autori: Haizhou Wu; Bita Forghani; Mehdi Abdollahi; Ingrid Undeland
Pubblicato in: Food Chemistry: X vol.16(2022), Numero 5, 2022, ISSN 2590-1575
Editore: Elsevier
DOI: 10.1016/j.fochx.2022.100488

Ultrasound-Aided pH-Shift Processing for Resource-Smart Valorization of Salmon and Herring Side Streams

Autori: Michaela V. Santschi; Ingrid Undeland; Mehdi Abdollahi
Pubblicato in: Ultrasonics Sonochemistry, Numero 99, 2023, Pagina/e 106539, ISSN 1350-4177
Editore: Elsevier BV
DOI: 10.2139/ssrn.4464774

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

Autori: Bita Forghani; Mihaela Mihnea; Tore C. Svendsen; Ingrid Undeland
Pubblicato in: Acs Sustainable Chemistry and Engineering, Numero 11 (17), 2023, Pagina/e 6523-6534, ISSN 2168-0485
Editore: American Chemical Society
DOI: 10.1021/acssuschemeng.2c06795

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Autori: Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Pubblicato in: Foods, Numero 10/5, 2021, Pagina/e 950, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods10050950

Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage

Autori: Sørensen A-DM, Wu H, Hyldig G, Bøknæs N, Mejlholm O, Undeland I, Jacobsen C.
Pubblicato in: Marine Drugs, Numero 21 (11), 2023, Pagina/e 591, ISSN 1660-3397
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/md21110591

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Autori: Haizhou Wu, Bita Forghani, Mursalin Sajib, Ingrid Undeland
Pubblicato in: Food and Bioprocess Technology, Numero voolume 14, issue 12, 2021, Pagina/e 2207–2218, ISSN 1935-5130
Editore: Springer Pub. Co.,
DOI: 10.1007/s11947-021-02717-9

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Autori: Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards & Ingrid Undeland
Pubblicato in: Critical Reviews in Food Science and Nutrition, Numero 10408398, 2022, ISSN 1040-8398
Editore: Taylor & Francis
DOI: 10.1080/10408398.2022.2105302

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Autori: Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland
Pubblicato in: Food Chemistry, Numero Volume 373, Part B, 2022, 2022, Pagina/e 131523, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2021.131523

Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process

Autori: Iñarra, B.; Bald, C.; Gutierrez, M.; San Martin, D.; Zufía, J.; Ibarruri, J.
Pubblicato in: Marine Drugs, Numero 21 (11), 2023, Pagina/e 552, ISSN 1660-3397
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/md21110552

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Autori: Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Pubblicato in: Food Chemistry, Numero 03088146, 2023, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2022.133947

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

Autori: Haizhou Wu, John Axelsson, Martin Kuhlin, Rikard Fristedt, and Ingrid Undeland
Pubblicato in: ACS Sustainable Chemistry & Engineering, Numero 11 (12), 2023, Pagina/e 4727-4737, ISSN 2168-0485
Editore: American Chemical Society
DOI: 10.1021/acssuschemeng.2c07164

Recovery of Nutrients from Cod Processing Waters

Autori: Coque J, Jacobsen C, Forghani B, Meyer A, Jakobsen G, Sloth JJ, Sørensen A-DM.
Pubblicato in: Marine drugs, Numero 21 (11), 2023, Pagina/e 558, ISSN 1660-3397
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/md21110558

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Autori: Haizhou Wu, Mursalin Sajib, Ingrid Undeland
Pubblicato in: Food Control, Numero 125, 2021, Pagina/e 107963, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2021.107963

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Autori: Bita Forghani; Ann-Dorit Moltke Sørensen; Jens Jørgen Sloth; Ingrid Undeland
Pubblicato in: ACS Omega vol. 8(2023), Numero 5, 2023, Pagina/e 8355-8365, ISSN 2470-1343
Editore: ACS Omega
DOI: 10.1021/acsomega.2c07156

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Autori: Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
Pubblicato in: Food Chemistry, Numero 2021, volume 360, 2021, Pagina/e 129973, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2021.129973

Developing new solutions for better utilization of seafood side-streams

Autori: Charlotte Jacobsen
Pubblicato in: Open Access Government, Numero January, 2021, Pagina/e 360, ISSN 2516-3817
Editore: Open Access Government

Risultati finali

Pubblicazioni

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