Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil
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Published:2023-10
Issue:
Volume:424
Page:136381
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ISSN:0308-8146
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Container-title:Food Chemistry
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language:en
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Short-container-title:Food Chemistry
Author:
Aitta EllaORCID,
Damerau AnnelieORCID,
Marsol-Vall AlexisORCID,
Fabritius Mikael,
Pajunen Lumi,
Kortesniemi MaariaORCID,
Yang BaoruORCID
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3. Effects of season and processing on oil content and fatty acids of baltic herring (Clupea harengus membras);Aro;Journal of Agricultural and Food Chemistry,2000
4. Carvajal, A. K., Mozuraityte, R., Standal, I. B., Storrø, I., & Aursand, M. (2014). Antioxidants in fish oil production for improved quality. JAOCS, Journal of the American Oil Chemists’ Society, 91(9), 1611–1621. Scopus. https://doi.org/10.1007/s11746-014-2508-0.
5. Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products;Carvajal;Journal of Aquatic Food Product Technology,2015
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