Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Egidijus Daukšas"'
Autor:
Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh Tiwari, Janna Cropotova
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionFish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application of non-thermal novel technologies can improve the extraction. High-pressure processing (HPP
Externí odkaz:
https://doaj.org/article/cc16c711afc84b379a1d3737e757c7ac
Autor:
Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh K. Tiwari, Janna Cropotova
Publikováno v:
Marine Drugs, Vol 22, Iss 6, p 261 (2024)
Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic hydrolysis is an efficient method for the extraction of value-added compounds, but its effectivenes
Externí odkaz:
https://doaj.org/article/7d0b542168c84e299cf86d7051de5c91
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 2, Pp 157-163 (2008)
This study aims at the investigation of the possibilities to use immobilised lipase from Candida antarctica in supercritical fluid extraction (SFE) of borage (Borago officinalis L.) see doil. The first series of experiments was performed to measure t
Externí odkaz:
https://doaj.org/article/cf50c82fb94d425899d5e5e75f228781
Autor:
Kristine Kvangarsnes, Egidijus Dauksas, Ignat Tolstorebrov, Turid Rustad, Martina Bartolomei, Ruoxian Xu, Carmen Lammi, Janna Cropotova
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17979- (2023)
Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, represent a sustainable so
Externí odkaz:
https://doaj.org/article/8a692aa8c40b48e080e5bf4c360bc20e
Publikováno v:
Food Chemistry. 102:504-510
Tris and CHAPS–urea extracts from wild and farmed cod muscle and from rehydrated cod klipfish fillets were analyzed by one (1DE) and two-dimensional electrophoresis (2DE). 2DE maps of tris extracts from farmed cod differed from the wild in a series
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7911f148ccb58735c23cdaa281b7a8
https://doi.org/10.1016/j.foodchem.2006.03.037
https://doi.org/10.1016/j.foodchem.2006.03.037
Publikováno v:
Process Biochemistry. 40:2659-2670
During enzymatic hydrolysis of cod (Gadus morhua) by-products four lipid containing fractions were generated: oil, emulsion, fish protein hydrolysates and sludge. The raw material consisted of combinations of viscera, backbone and digestive tract and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e290f83bba3c7690858b7b430e7f326
https://doi.org/10.1016/j.procbio.2004.12.012
https://doi.org/10.1016/j.procbio.2004.12.012
Publikováno v:
Process Biochemistry. 40:2021-2033
The aim of this work was to study how raw material mixtures combined from different separated cod (Gadus morhua) by-products influenced the composition of the substrate for hydrolysis. The influence of using an endo-peptidase (Flavourzyme) or exo-pep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::082aff4ccd32ce2a15a75708227f7987
https://doi.org/10.1016/j.procbio.2004.07.016
https://doi.org/10.1016/j.procbio.2004.07.016
Publikováno v:
Process Biochemistry. 40:1415-1424
The aim of this work was to study how different raw material mixtures from cod (Gadus morhua) by-products influenced the composition of the substrate for hydrolysis, yield and chemical composition of the different fractions after the enzymatic hydrol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f362abcde2aa3717920dbfc1c373f19c
https://doi.org/10.1016/j.procbio.2004.06.033
https://doi.org/10.1016/j.procbio.2004.06.033
Publikováno v:
Journal of Aquatic Food Product Technology. 13:101-114
Enzymatic hydrolysis is a processing method for recovering protein from under utilized fish biomass and fish by-products. However, the hydrolysis process often creates bitter taste in the product. The bitterness restricts the practical uses of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1736c0947525de3db48d77f229013c4e
https://doi.org/10.1300/j030v13n02_09
https://doi.org/10.1300/j030v13n02_09
Publikováno v:
Journal of Food Science. 67:1021-1024
Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the fir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ecb1630727927e2deb6887f3eff10e
https://doi.org/10.1111/j.1365-2621.2002.tb09447.x
https://doi.org/10.1111/j.1365-2621.2002.tb09447.x