Search for dissertations about: "pH-shift"

Showing result 1 - 5 of 10 swedish dissertations containing the word pH-shift.

  2. 1. Protein Yield and Protein Isolate Quality when applying pH-shift Processing on Cod, Haddock and Blue Whiting Fillets- Effects of Replacing Centrifugation with Filtration

    Author : Helgi Nolsøe; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; fish; cod; protein yield; pH-shift processing; haddock; centrifugation; surimi; Protein isolate; filtration; blue whiting;

    Abstract : A more sustainable fishery and a better utilization of the harvested fish raw material are currently of great importance to prevent overexploitation of our marine resources. Production of protein isolates to use for example as surimi has for many years been an important way of better utilizing low-value fish species and fish rest raw materials. READ MORE

  4. 2. Food ingredients from cultivated seaweeds-Improving storage stability and protein recovery

    Author : Hanna Harrysson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; unsaturated fatty acids; macroalgae; alterative cultivation; sequential recovery; pH-shift; ascorbic acid; long-term storage; Seaweed; protein extraction; proteins; lipid oxidation;

    Abstract : There is a global demand for new vegetarian protein sources, and seaweed have for multiple reasons been identified as a promising candidate. The overall aim of this thesis was to evaluate the potential of three different Swedish seaweed species as food protein sources, but also as sources of unsaturated fatty acids, vitamins and minerals. READ MORE

  5. 3. Fractionation of lipids and protein from the microalga Nannochloropsis oculata

    Author : Lillie Cavonius; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food processing; lipids; pH-shift process; n 3 polyunsaturated fatty acids; solubilization; acid; proteins; Nannochloropsis oculata; alkaline; microalgae; precipitation; in vitro digestion;

    Abstract : To feed Earth’s growing population, microalgae have been proposed as a source of protein and long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs). Currently, microalgae are mainly sold either as whole biomass, or the economically valuable LC n-3 PUFA fraction is extracted with organic solvents. READ MORE

  6. 4. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

    Author : Sofia Marmon; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

    Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE

  7. 5. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Author : Jingnan Zhang; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE