Sökning: "Valorization of herring filleting co-products to silage"

Hittade 1 avhandling innehållade orden Valorization of herring filleting co-products to silage.

  1. 1. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

    Författare :Mursalin Sajib; Chalmers University of Technology; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; antioxidants; fish oil; silage; protein hydrolysis; lipid oxidation; by-products; separation; Herring Clupea harengus ; pilot-scale; ensilaging; valorization;

    Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. LÄS MER