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Optimal utilization of seafood side-streams through the design of new holistic process lines

Deliverables

Report on consumers’ barriers and motives

The deliverable D1.2 Report on consumers’ barriers and motives is based on the output from task 1.3: Improved understanding of the link between consumer barriers and motives and their actual demands. This will be used for planning the work in WP3, 4 and 5.

Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams

The deliverable D1.1 Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams is based on the outputs from task 1.1 Obtained knowledge and the results from the compositional analyses will be used in WP2 and WP3, and task 1.2 A map of the hurdles and bottlenecks. This will be used when planning the case studies in WP2, 3, 4 and 5.

Website

The deliverable D6.4: Website is based on task 6.1 and its output: A design manual, templates and communication materials (M6), Communication of the project via bookmarks and press releases (continuous).

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Publications

Lipid oxidation and antioxidant delivery systems in muscle food

Author(s): Haizhou Wu, Mark P. Richards, Ingrid Undeland
Published in: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Volume 21, issue 2, 2022, Page(s) 1275-299, ISSN 1541-4337
Publisher: International Life Sciences Institute
DOI: 10.1111/1541-4337.12890

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Author(s): Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Published in: Foods, 10/5, 2021, Page(s) 950, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10050950

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Author(s): Haizhou Wu, Bita Forghani, Mursalin Sajib, Ingrid Undeland
Published in: Food and Bioprocess Technology, voolume 14, issue 12, 2021, Page(s) 2207–2218, ISSN 1935-5130
Publisher: Springer Pub. Co.,
DOI: 10.1007/s11947-021-02717-9

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Author(s): Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland
Published in: Food Chemistry, Volume 373, Part B, 2022, 2022, Page(s) 131523, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2021.131523

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Author(s): Haizhou Wu, Mursalin Sajib, Ingrid Undeland
Published in: Food Control, 125, 2021, Page(s) 107963, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2021.107963

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Author(s): Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
Published in: Food Chemistry, 2021, volume 360, 2021, Page(s) 129973, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2021.129973

Developing new solutions for better utilization of seafood side-streams

Author(s): Charlotte Jacobsen
Published in: Open Access Government, January, 2021, Page(s) 360, ISSN 2516-3817
Publisher: Open Access Government