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Maximum resource utilisation - Value added fish by-products
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2010 (English)Book (Other (popular science, discussion, etc.))
Abstract [en]

Both existing and improved ingredients from rest raw materials in the fish processing industry was evaluated for utilization in processing lines of whitefish fillets and emulsion based foods. In addition to general raw material properties and application, special emphasis was put on properties and production of fish protein isolates (FPI), fish protein hydrolysate (FPH), homogenized fish protein (HFP) and gelatin.

Place, publisher, year, edition, pages
Copenhagen: Nordic Council of Ministers , 2010. , 128 p.
Keyword [en]
Fish rest raw material, fish protein ingredients, processing lines, value added products, functional, bioactive, health beneficial properties, by-products
Identifiers
URN: urn:nbn:se:norden:org:diva-2795OAI: oai:DiVA.org:norden-2795DiVA: diva2:707165
Available from: 2014-03-24 Created: 2014-03-24

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fulltext(3360 kB)4406 downloads
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File name FULLTEXT01.pdfFile size 3360 kBChecksum SHA-512
cda7e00d27834821eaabfd4573a41b251c72bcdf0826f2c92bb7e4a66dc2fc8f99d56e06688fbf96e385c3b12a09e628687285943e286f6bf838d087e4540eb7
Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
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  • asciidoc
  • rtf