Downloads
Welcome to WaSeaBi’s “download” page where you can find communication and dissemination materials as well as project reports and other relevant documents.
Scientific publications
Schrøder Søren Espersen, San Martin David, Foti Giuseppe, Gutierrez Monica, Iñarra Chastagnol Bruno, Nielsen J. Rasmus, Larsen Erling (2023) Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution
Frontiers in Food Science and Technology, DOI: 10.3389/frfst.2023.1068974
Haizhou Wu, John Axelsson, Martin Kuhlin, Rikard Fristedt, and Ingrid Undeland
ACS Sustainable Chemistry & Engineering 2023 11 (12), 4727-4737
DOI: 10.1021/acssuschemeng.2c07164
Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
Bita Forghani, Ann-Dorit Moltke Sørensen, Jens Jørgen Sloth, and Ingrid Undeland (2023) Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
ACS Omega Article ASAP, DOI: 10.1021/acsomega.2c07156
Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham (2022) Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2146654
Wu, H., Forghani, B., Abdollahi, M., & Undeland, I. (2022). Five cuts from herring (Clupea harengus): comparison of nutritional and chemical composition between co-product fractions and fillets. Food Chemistry: X, 100488. https://doi.org/10.1016/j.fochx.2022.100488
Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi, Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination, Food Chemistry, Volume 398, 2023, 133947, ISSN 0308-8146,
https://doi.org/10.1016/j.foodchem.2022.133947.
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards & Ingrid Undeland (2022) Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2105302
Lipid oxidation and antioxidant delivery systems in muscle food
Wu, H., Richards, M. P., & Undeland, I. (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 21, 1275– 1299. https://doi.org/10.1111/1541-4337.12890
Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition, Food Chemistry, Volume 373, Part B, 2022, 131523, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.131523.
A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage
Wu, H., Forghani, B., Sajib, M. et al. A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage. Food Bioprocess Technol 14, 2207–2218 (2021). https://doi.org/10.1007/s11947-021-02717-9
Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones, Food Chemistry, Volume 360, 2021, 129973, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.129973.
Abdollahi, Mehdi, Haizhou Wu, and Ingrid Undeland. 2021. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones" Foods 10, no. 5: 950. https://doi.org/10.3390/foods10050950
Haizhou Wu, Mursalin Sajib, Ingrid Undeland. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution, Food Control, Volume 125, 2021, 107963, ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2021.107963.
Developing new solutions for better utilization of seafood side-streams
Jacobsen, C. Open Access Government Journal January 2021, p. 360.
Communication materials
LOGO
PRESS RELEASES
- Seafood side-streams have become too important to ignore (01.05.2023)
- Conference Spotlights Solutions for Valuable Exploitation of Seafood Side-streams (25.01.2023)
- Developing New Healthy and Tasty Seafood from Head to Tail with Innovative sorting technology (28.06.2022)
- New dipping solution turns the whole fish into valuable food (10 June 2021)
- New Cost-Effective Stabilization Technology Enables Upgrading of Fish Side-streams into Food Ingredients (14 April 2021)
- Transforming cod heads, frames and intestines from waste to value (17 December 2019)
- WaSeaBi announcement press release (27 May 2019)
VIDEOS
NEWSLETTERS
- WaSeaBi newsletter #13 (01.05.2023)
- WaSeaBi newsletter #12 (25.01.2023)
- WaSeaBi newsletter #11 (14 October 2022)
- WaSeaBi newsletter #10 (28 June 2022)
- WaSeaBi newsletter #9 (26 April 2022)
- WaSeaBi newsletter #8 (21 December 2021)
- WaSeaBi newsletter #7 (30 September 2021)
- WaSeaBi's newsletter #6 (6 July 2021)
- WaSeaBi's newsletter #5 (25 March 2021)
- WaSeaBi's newsletter #4 (17 December 2020)
- WaSeaBi's newsletter #3 (30 June 2020)
- WaSeaBi's newsletter #2 (25 May 2020)
- WaSeaBi's newsletter #1 (19 December 2019)
Public deliverables
- D1.1 Hurdles and bottlenecks in maintaining and value adding of seafood side-streams
- D1.2 Consumer’s barriers and motives
- D3.2 pH-shift technology for solid and liquid side-streams
- D3.3 Obtaining bio-active peptides from solid side streams
- D3.4 Producing flavouring ingredients from solid side streams
- D6.4 Website