Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon ( Salmo salar ), Mackerel ( Scomber scombrus ), and Herring ( Clupea harengus ) Heads and Backbones
Aspevik, Tone, Steinsholm, Silje, Vang, Birthe, Carlehög, Mats, Arnesen, Jan Arne, Kousoulaki, Katerina
Published in Frontiers in nutrition (Lausanne) (10.12.2021)
Published in Frontiers in nutrition (Lausanne) (10.12.2021)
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Journal Article
Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool
Steinsholm, Silje, Oterhals, Åge, Underhaug, Jarl, Måge, Ingrid, Malmendal, Anders, Aspevik, Tone
Published in Journal of agricultural and food chemistry (25.03.2020)
Published in Journal of agricultural and food chemistry (25.03.2020)
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Journal Article
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
Aspevik, Tone, Thoresen, Lars, Steinsholm, Silje, Carlehög, Mats, Kousoulaki, Katerina
Published in Journal of aquatic food product technology (07.02.2021)
Published in Journal of aquatic food product technology (07.02.2021)
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