Maximum resource utilisation - Value added fish by-products
Nordic Council of Ministers, Nordic Innovation2010 (English)Book (Other (popular science, discussion, etc.))
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.
Fish rest raw material, fish protein ingredients, processing lines, value added products, functional, bioactive, health beneficial properties, by-products
IdentifiersURN: urn:nbn:se:norden:org:diva-2795OAI: oai:DiVA.org:norden-2795DiVA: diva2:707165