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

Deliverables

Documents, reports (2)

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.

Websites, patent fillings, videos etc. (1)

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).

Publications

Peer reviewed articles (2)

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, Issue 10/5, 2021, Page(s) 950, ISSN 2304-8158
DOI: 10.3390/foods10050950

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, Issue 125, 2021, Page(s) 107963, ISSN 0956-7135
DOI: 10.1016/j.foodcont.2021.107963