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

Rezultaty

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).

Publikacje

Lipid oxidation and antioxidant delivery systems in muscle food

Autorzy: Haizhou Wu, Mark P. Richards, Ingrid Undeland
Opublikowane w: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Numer Volume 21, issue 2, 2022, Strona(/y) 1275-299, ISSN 1541-4337
Wydawca: 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

Autorzy: Schrøder Søren Espersen, San Martin David, Foti Giuseppe, Gutierrez Monica, Iñarra Chastagnol Bruno, Nielsen J. Rasmus, Larsen Erling
Opublikowane w: Frontiers in Food Science and Technology, 2023, ISSN 2674-1121
Wydawca: 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

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

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

Autorzy: Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham
Opublikowane w: Critical reviews in food science and nutrition, Numer 2022, 2022, Strona(/y) 1-19, ISSN 1040-8398
Wydawca: 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

Autorzy: Haizhou Wu; Bita Forghani; Mehdi Abdollahi; Ingrid Undeland
Opublikowane w: Food Chemistry: X vol.16(2022), Numer 5, 2022, ISSN 2590-1575
Wydawca: Elsevier
DOI: 10.1016/j.fochx.2022.100488

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

Autorzy: Michaela V. Santschi; Ingrid Undeland; Mehdi Abdollahi
Opublikowane w: Ultrasonics Sonochemistry, Numer 99, 2023, Strona(/y) 106539, ISSN 1350-4177
Wydawca: 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

Autorzy: Bita Forghani; Mihaela Mihnea; Tore C. Svendsen; Ingrid Undeland
Opublikowane w: Acs Sustainable Chemistry and Engineering, Numer 11 (17), 2023, Strona(/y) 6523-6534, ISSN 2168-0485
Wydawca: American Chemical Society
DOI: 10.1021/acssuschemeng.2c06795

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

Autorzy: Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Opublikowane w: Foods, Numer 10/5, 2021, Strona(/y) 950, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods10050950

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

Autorzy: Sørensen A-DM, Wu H, Hyldig G, Bøknæs N, Mejlholm O, Undeland I, Jacobsen C.
Opublikowane w: Marine Drugs, Numer 21 (11), 2023, Strona(/y) 591, ISSN 1660-3397
Wydawca: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/md21110591

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

Autorzy: Haizhou Wu, Bita Forghani, Mursalin Sajib, Ingrid Undeland
Opublikowane w: Food and Bioprocess Technology, Numer voolume 14, issue 12, 2021, Strona(/y) 2207–2218, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-021-02717-9

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

Autorzy: Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards & Ingrid Undeland
Opublikowane w: Critical Reviews in Food Science and Nutrition, Numer 10408398, 2022, ISSN 1040-8398
Wydawca: 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

Autorzy: Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland
Opublikowane w: Food Chemistry, Numer Volume 373, Part B, 2022, 2022, Strona(/y) 131523, ISSN 0308-8146
Wydawca: 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

Autorzy: Iñarra, B.; Bald, C.; Gutierrez, M.; San Martin, D.; Zufía, J.; Ibarruri, J.
Opublikowane w: Marine Drugs, Numer 21 (11), 2023, Strona(/y) 552, ISSN 1660-3397
Wydawca: 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

Autorzy: Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Opublikowane w: Food Chemistry, Numer 03088146, 2023, ISSN 0308-8146
Wydawca: 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

Autorzy: Haizhou Wu, John Axelsson, Martin Kuhlin, Rikard Fristedt, and Ingrid Undeland
Opublikowane w: ACS Sustainable Chemistry & Engineering, Numer 11 (12), 2023, Strona(/y) 4727-4737, ISSN 2168-0485
Wydawca: American Chemical Society
DOI: 10.1021/acssuschemeng.2c07164

Recovery of Nutrients from Cod Processing Waters

Autorzy: Coque J, Jacobsen C, Forghani B, Meyer A, Jakobsen G, Sloth JJ, Sørensen A-DM.
Opublikowane w: Marine drugs, Numer 21 (11), 2023, Strona(/y) 558, ISSN 1660-3397
Wydawca: 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

Autorzy: Haizhou Wu, Mursalin Sajib, Ingrid Undeland
Opublikowane w: Food Control, Numer 125, 2021, Strona(/y) 107963, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2021.107963

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

Autorzy: Bita Forghani; Ann-Dorit Moltke Sørensen; Jens Jørgen Sloth; Ingrid Undeland
Opublikowane w: ACS Omega vol. 8(2023), Numer 5, 2023, Strona(/y) 8355-8365, ISSN 2470-1343
Wydawca: 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

Autorzy: Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
Opublikowane w: Food Chemistry, Numer 2021, volume 360, 2021, Strona(/y) 129973, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2021.129973

Developing new solutions for better utilization of seafood side-streams

Autorzy: Charlotte Jacobsen
Opublikowane w: Open Access Government, Numer January, 2021, Strona(/y) 360, ISSN 2516-3817
Wydawca: Open Access Government

Rezultaty

Publikacje

Udostępnij tę stronę

Pobierz