Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

High acid-consumption and lipid oxidation are challenges when recovering functional proteins from herring co-products via pH-shift-processing. Here, lingonberry press-cake (LP), which is abundant in organic acids and phenolics, was added to alkali-solubilized herring-co-product-proteins (2.5–30 % LP...

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Detalles Bibliográficos
Autores principales: Zhang, Jingnan, Abdollahi, Mehdi, Ström, Anna, Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Food sustainability: Challenges and opportunities for the future by Dr. Jose Manuel Lorenzo, Dr. Rostagno and Dr. Muhammad H. Alu'datt
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941359/
https://www.ncbi.nlm.nih.gov/pubmed/36824149
http://dx.doi.org/10.1016/j.fochx.2023.100592

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