Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

被引：0
|
作者：
Zhang, Jingnan [1 ]
Hong, Bovie [1 ]
Abdollahi, Mehdi [1 ]
Alminger, Marie [1 ]
Undeland, Ingrid
机构：
[1] Chalmers Univ Technol, Gothenburg, Sweden
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2022年 / 99卷
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：122 / 123
页数：2
相关论文
共 6 条
  • [1] Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study
    Zhang, Jingnan
    Hong, Bovie
    Abdollahi, Mehdi
    Wu, Haizhou
    Undeland, Ingrid
    FOOD CHEMISTRY-X, 2024, 22
  • [2] Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products
    Zhang, Jingnan
    Abdollahi, Mehdi
    Strom, Anna
    Undeland, Ingrid
    FOOD CHEMISTRY-X, 2023, 17
  • [3] Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.
    Zhang, Jingnan
    Strom, Anna
    Undeland, Ingrid
    Alminger, Marie
    Abdollahi, Mehdi
    Bordes, Romain
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2022, 99 : 145 - 146
  • [4] Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
    Abdollahi, Mehdi
    Olofsson, Ellen
    Zhang, Jingnan
    Alminger, Marie
    Undeland, Ingrid
    FOOD CHEMISTRY, 2020, 327
  • [5] Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
    Zhang, Jingnan
    Strom, Anna
    Bordes, Romain
    Alminger, Marie
    Undeland, Ingrid
    Abdollahi, Mehdi
    FOOD CHEMISTRY, 2023, 400
  • [6] Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
    Zhang, Jingnan
    Abdollahi, Mehdi
    Alminger, Marie
    Undeland, Ingrid
    FOOD CHEMISTRY, 2022, 382
1