Blar i Faculty of Mathematics and Natural Sciences på tidsskrift "Foods"
Viser treff 1-3 av 3
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Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones
(Journal article; Peer reviewed, 2021)The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting ... -
Nutrient and chemical contaminant levels in five marine fish species from Angola—The EAF-Nansen programme
(Journal article; Peer reviewed, 2020)Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse ... -
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
(Journal article; Peer reviewed, 2021)Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre‐treatment, were added to wheat bread at a wheat flour ...