Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review

S Momen, F Alavi, M Aider - Trends in Food Science & Technology, 2021 - Elsevier
Background. The shifts in global eating patterns towards greater consumption of protein-
based foods encourages research to recover protein from sustainable sources and …

Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs

J Zhang, MK Ahmmed, JM Regenstein, H Wu - Trends in Food Science & …, 2024 - Elsevier
Background The exploration of unconventional sources of animal protein, driven by the
increasing global demand, has brought the seafood industry into focus. Despite being high …

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

R Gmoser, R Fristedt, K Larsson, I Undeland… - …, 2020 - Taylor & Francis
By-products from the food sector with a high load of organic matter present both a waste-
handling problem related to expenses and to the environment, yet also an opportunity. This …

Physicochemical and functional characteristics of proteins treated by a pH-shift process: A review

ZX Tang, RF Ying, LE Shi - International journal of food science …, 2021 - academic.oup.com
Advanced structures of food proteins are maintained by many forces such as hydrophobic
activities, electrostatic interaction, and disulphide bond interaction, which can affect their …

[HTML][HTML] Production of fungal biomass from oat flour for the use as a nutritious food source

N Rousta, K Larsson, R Fristedt, I Undeland… - NFS Journal, 2022 - Elsevier
Fermentation can be a powerful tool for developing new sustainable foods with increased
nutritional value and fermented microbial biomass derived from filamentous fungi is a …

[HTML][HTML] Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for …

J Zhang, A Ström, R Bordes, M Alminger, I Undeland… - Food Chemistry, 2023 - Elsevier
Cross-processing herring co-products with antioxidant-rich helpers including lingonberry-
press-cake, shrimp-shells and seaweed was reported to mitigate lipid oxidation but reduce …

[HTML][HTML] Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

E van Berlo, I Undeland, M Abdollahi - Food Chemistry, 2023 - Elsevier
Abstract Effect of catching season (spring vs fall), pre-sorting and selective recombination of
different herring filleting co-products on protein yield during valorisation using the alkaline …

Comparative survival and growth performance of European lobster Homarus gammarus post‐larva reared on novel feeds

J Hinchcliffe, A Powell, M Langeland… - Aquaculture …, 2020 - Wiley Online Library
One approach to ongrow juvenile European lobster, Homarus gammarus, is to utilize land
based rearing systems, incorporating automated feeding, individual culture and provision of …

Fish processing side streams are promising ingredients in diets for rainbow trout (Oncorhynchus mykiss) – Effects on growth physiology, appetite, and intestinal …

N Warwas, M Langeland, JAC Roques… - Journal of Fish …, 2023 - Wiley Online Library
Due to the growth of aquaculture and the finite supply of fishmeal and oil, alternative marine
protein and lipid sources are highly sought after. Particularly promising is the use of side …

The effects of varying heat treatments on lipid composition during pelagic fishmeal production

GS Hilmarsdottir, Ó Ogmundarson, S Arason… - Processes, 2020 - mdpi.com
The study aimed to provide insight into the lipid quality of pelagic fishmeal and fish oil
processing of mackerel and herring cut-offs, and the effect of temperature changes in the …