Sökning: "pH-shift process"
Visar resultat 1 - 5 av 8 avhandlingar innehållade orden pH-shift process.
1. Protein Yield and Protein Isolate Quality when applying pH-shift Processing on Cod, Haddock and Blue Whiting Fillets- Effects of Replacing Centrifugation with Filtration
Sammanfattning : A more sustainable fishery and a better utilization of the harvested fish raw material are currently of great importance to prevent overexploitation of our marine resources. Production of protein isolates to use for example as surimi has for many years been an important way of better utilizing low-value fish species and fish rest raw materials. LÄS MER
2. Food ingredients from cultivated seaweeds-Improving storage stability and protein recovery
Sammanfattning : There is a global demand for new vegetarian protein sources, and seaweed have for multiple reasons been identified as a promising candidate. The overall aim of this thesis was to evaluate the potential of three different Swedish seaweed species as food protein sources, but also as sources of unsaturated fatty acids, vitamins and minerals. LÄS MER
3. Fractionation of lipids and protein from the microalga Nannochloropsis oculata
Sammanfattning : To feed Earth’s growing population, microalgae have been proposed as a source of protein and long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs). Currently, microalgae are mainly sold either as whole biomass, or the economically valuable LC n-3 PUFA fraction is extracted with organic solvents. LÄS MER
4. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation
Sammanfattning : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. 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
