Sökning: "Herring Clupea harengus"
Visar resultat 1 - 5 av 22 avhandlingar innehållade orden Herring Clupea harengus.
1. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage
Sammanfattning : The influence of storage and processing on the development of lipid oxidation in herring fillets was investigated and related to their composition of lipids, catalysts and antioxidants. The progress of oxidation was monitored as antioxidant loss and as the development of primary, secondary and tertiary lipid oxidation products. LÄS MER
2. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems
Sammanfattning : Some species like herring (Clupea harengus) are currently under-utilized due to their small size, dark colour and susceptibility to lipid oxidation. Our hypothesis has been that the high susceptibility of herring to oxidation makes it well equipped with natural antioxidants, both fat and water soluble ones. LÄS MER
3. Influence of Herring (Clupea harengus) Intake on Risk Factors for Cardiovascular Disease
Sammanfattning : This thesis describes four studies that investigated whether or not herring (Clupea harengus) intake decreases cardiovascular disease (CVD) risk factors. It has previously been shown that fatty fish and fish oil intake decreases the risk of atherosclerosis and CVD. LÄS MER
4. Dynamics of astaxanthin, tocopherol (Vitamin E) and thiamine (Vitamin B1) in the Baltic Sea ecosystem : Bottom-up effects in an aquatic food web
Sammanfattning : The thesis combines laboratory experiments and field expeditions to study production, transfer and consumption of non-enzymatic antioxidants and thiamine in an aquatic food web. In particular, I (1) documented spatial and seasonal variation of tocopherols and carotenoids in the Baltic Sea pelagic food web, and (2) examined the effects of abiotic and biotic factors on tocopherol, carotenoid and thiamine concentrations in phytoplankton, zooplankton and fish. LÄS MER
5. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants
Sammanfattning : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. LÄS MER