Change search
ReferencesLink to record
Permanent link

Direct link
Maximum resource utilisation - Value added fish by-products
Show others and affiliations
Responsible organisation
2010 (English)Book (Other (popular science, discussion, etc.))
Abstract [en]

Both existing and improved ingredients from rest raw materials in the fish processing industry was evaluated for utilization in processing lines of whitefish fillets and emulsion based foods. In addition to general raw material properties and application, special emphasis was put on properties and production of fish protein isolates (FPI), fish protein hydrolysate (FPH), homogenized fish protein (HFP) and gelatin.

Place, publisher, year, edition, pages
Copenhagen: Nordic Council of Ministers , 2010. , 128 p.
Keyword [en]
Fish rest raw material, fish protein ingredients, processing lines, value added products, functional, bioactive, health beneficial properties, by-products
URN: urn:nbn:se:norden:org:diva-2795OAI: diva2:707165
Available from: 2014-03-24 Created: 2014-03-24

Open Access in DiVA

fulltext(3360 kB)4336 downloads
File information
File name FULLTEXT01.pdfFile size 3360 kBChecksum SHA-512
Type fulltextMimetype application/pdf

Search outside of DiVA

GoogleGoogle Scholar
Total: 4336 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 377 hits
ReferencesLink to record
Permanent link

Direct link