ERD

Periodic Reporting for period 3 - WASEABI (Optimal utilization of seafood side-streams through the design of new holisti...

Project: WASEABI

Updated at: 31-07-2024

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Project acronym WASEABI

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched pro...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a ...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Recovery of Nutrients from Cod Processing Waters

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to compo...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Developing new solutions for better utilization of seafood side-streams

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Report on consumers’ barriers and motives

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Website

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Minc...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Ultrasound-Aided pH-Shift Processing for Resource-Smart Valorization of Salmon and Herring Side Streams

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fraction...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

New bio-based value chains

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utiliza...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive map...

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Legal and regulatory barriers hindering WASEABI concept adoption

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Transnational conference

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Lipid oxidation and antioxidant delivery systems in muscle food

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Selection of decision tool in one supply chain and recommendation of support tools

Project: WASEABI

Updated at: 29-04-2024

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Project acronym WASEABI

Resources

Selected filters:

Periodic Reporting for period 3 - WASEABI (Optimal utilization of seafood side-streams through the design of new holisti...

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched pro...

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a ...

Recovery of Nutrients from Cod Processing Waters

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to compo...

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Developing new solutions for better utilization of seafood side-streams

Report on consumers’ barriers and motives

Report on hurdles and bottlenecks in maintaining and value-adding of seafood side-streams

Website

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-...

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Minc...

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A...

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage

Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process

Ultrasound-Aided pH-Shift Processing for Resource-Smart Valorization of Salmon and Herring Side Streams

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fraction...

New bio-based value chains

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utiliza...

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive map...

Legal and regulatory barriers hindering WASEABI concept adoption

Transnational conference

Lipid oxidation and antioxidant delivery systems in muscle food

Selection of decision tool in one supply chain and recommendation of support tools