KTH Publication Database DiVA (KTH Royal Institute of Technology) · 2010 · 18 citations · 0 references
Open access
AgricultureFisheriesFood ScienceAquacultureFood EngineeringFood ProcessingBy-product UtilizationFeed IngredientsFish NutritionWaste UtilizationFish EmulsionFood Processing By-product UtilizationFood Processing Value AdditionIndustrial Fish Processing
Both existing and improved ingredients from rest raw materials in the fish processing industry was evaluated for utilization in processing lines of whitefish fillets and emulsion based foods. In addition to general raw material properties and application, special emphasis was put on properties and production of fish protein isolates (FPI), fish protein hydrolysate (FPH), homogenized fish protein (HFP) and gelatin.