Innovative technology based on the integration of natural substances in ice to improve animal welfare and extend shelf-life of farmed fish

Project Information

ICE2LAST

Grant agreement ID: 804493

DOI 10.3030/804493

Project closed

EC signature date 23 March 2018

Start date 1 April 2018

End date 31 March 2020

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 974 637,50

EU contribution € 682 246,25

Coordinated by

CUBI-PLAYA SL
Spain

Publications

Peer reviewed articles (2)

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Author(s): Laura Navarro-Segura, María Ros-Chumillas, Amanda E. López-Cánovas, Alfonsa García-Ayala, Antonio López-Gómez
Published in: Heliyon, Issue 5/6, 2019, Page(s) e01804, ISSN 2405-8440
Publisher: Elsevier BV
DOI: 10.1016/j.heliyon.2019.e01804

Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry

Author(s): Amanda E. López-Cánovas, Isabel Cabas, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Alfonsa García-Ayala
Published in: Aquaculture, Issue 504, 2019, Page(s) 437-445, ISSN 0044-8486
Publisher: Elsevier BV
DOI: 10.1016/j.aquaculture.2019.02.003