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pro vyhledávání: '"Bovie Hong"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101456- (2024)
The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of vol
Externí odkaz:
https://doaj.org/article/2f9c0bd565b241709c80f744e3595047
Autor:
Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Bovie Hong, Mehdi Abdollahi, Ingrid Undeland
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100194- (2022)
One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry’s side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-pro
Externí odkaz:
https://doaj.org/article/5b125b742a554955b9e71f902b74b24d