Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Iselin Vildmyren"'
Autor:
Iselin Vildmyren, Åge Oterhals, Sabine Leh, Tor Andreas Samuelsen, Alfred Halstensen, Hans-Peter Marti, Oddrun Anita Gudbrandsen
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-11 (2022)
Background: Documentation of health effects of residuals after fish filleting may motivate both consumers and producers to increase the use of this under-utilised protein source. Objectives: The primary objective of the present study was to investiga
Externí odkaz:
https://doaj.org/article/f6c7551947054d60b1849a9282cca923
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-9 (2019)
Background: Fish fillet consumption is associated with beneficial health effects; however, little is known about whether consuming other parts of the fish such as head, backbone, skin, cut-offs, and entrails (collectively known as residuals) will pro
Externí odkaz:
https://doaj.org/article/10ad1c6777ec48049a2f6c8b4dfa0904
Autor:
Iselin Vildmyren, Huy John Vu Cao, Lina Bowitz Haug, Ida Ulrikke Valand, Øyvin Eng, Åge Oterhals, Maren Hoff Austgulen, Alfred Halstensen, Gunnar Mellgren, Oddrun A. Gudbrandsen
Publikováno v:
Marine Drugs, Vol 16, Iss 6, p 197 (2018)
Improved process technologies have allowed fishing vessels to utilize residuals from cod fillet production (head, backbone, skin, cuttings, and entrails) and convert this to high-quality protein powders for human consumption. In this double-blind pil
Externí odkaz:
https://doaj.org/article/6254298127e54735a8e48f62a1037c28