Mild processing techniques and development of functional marine protein and peptide ingredients

G. Thorkelsson; S. Sigurgisladottir; M. Geirsdottir; R. Jóhannsson; F. Gußrard; A. Chabeaud; P. Bourseau; L. Vandanjon; P. Jaouen; M. Chaplain-Derouiniot; M. Fouchereau-Peron; O. Martinez-Alvarez; Y. Le Gal; R. Ravallec-Plß; L. Picot; J. P. Berge; C. Delannoy; G. Jakobsen; I. Johansson; I. Batista; C. Pires

doi:10.1533/9781845694586.4.363

Mild processing techniques and development of functional marine protein and peptide ingredients

G. Thorkelsson^*, S. Sigurgisladottir, M. Geirsdottir, R. Jóhannsson, F. Gußrard, A. Chabeaud, P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, M. Fouchereau-Peron, O. Martinez-Alvarez, Y. Le Gal, R. Ravallec-Plß, L. Picot, J. P. Berge, C. Delannoy, G. Jakobsen, I. Johansson, I. BatistaC. Pires

^*Corresponding author for this work

Faculty of Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

29 Citations (Scopus)

Original language	English
Title of host publication	Improving Seafood Products for the Consumer
Publisher	Elsevier Ltd.
Pages	363-398
Number of pages	36
ISBN (Print)	9781845690199
DOIs	https://doi.org/10.1533/9781845694586.4.363
Publication status	Published - May 2008

Bibliographical note

Funding Information:
The contribution of all participants in PROPEPHEALTH in SEAFOODplus is gratefully acknowledged. Also the financial support from the Nordic Functional Food programme of the Nordic Innovation Centre, the Fund for Added Value of Seafood and the Technology Development Fund in Iceland is also gratefully acknowledged.

Funding Information:
http://www.functionalfoodnet.eu/ is a network and an information centre for companies and contains many results from functional food research funded by the EU Commission under its framework programmes.

Access to Document

10.1533/9781845694586.4.363

Cite this

Thorkelsson, G., Sigurgisladottir, S., Geirsdottir, M., Jóhannsson, R., Gußrard, F., Chabeaud, A., Bourseau, P., Vandanjon, L., Jaouen, P., Chaplain-Derouiniot, M., Fouchereau-Peron, M., Martinez-Alvarez, O., Le Gal, Y., Ravallec-Plß, R., Picot, L., Berge, J. P., Delannoy, C., Jakobsen, G., Johansson, I., ... Pires, C. (2008). Mild processing techniques and development of functional marine protein and peptide ingredients. In Improving Seafood Products for the Consumer (pp. 363-398). Elsevier Ltd.. https://doi.org/10.1533/9781845694586.4.363

@inbook{90a5db6b2bb74a738a707bb136a297ba,

title = "Mild processing techniques and development of functional marine protein and peptide ingredients",

author = "G. Thorkelsson and S. Sigurgisladottir and M. Geirsdottir and R. J{\'o}hannsson and F. Gu{\ss}rard and A. Chabeaud and P. Bourseau and L. Vandanjon and P. Jaouen and M. Chaplain-Derouiniot and M. Fouchereau-Peron and O. Martinez-Alvarez and {Le Gal}, Y. and R. Ravallec-Pl{\ss} and L. Picot and Berge, {J. P.} and C. Delannoy and G. Jakobsen and I. Johansson and I. Batista and C. Pires",

note = "Funding Information: The contribution of all participants in PROPEPHEALTH in SEAFOODplus is gratefully acknowledged. Also the financial support from the Nordic Functional Food programme of the Nordic Innovation Centre, the Fund for Added Value of Seafood and the Technology Development Fund in Iceland is also gratefully acknowledged. Funding Information: http://www.functionalfoodnet.eu/ is a network and an information centre for companies and contains many results from functional food research funded by the EU Commission under its framework programmes. ",

year = "2008",

month = may,

doi = "10.1533/9781845694586.4.363",

language = "English",

isbn = "9781845690199",

pages = "363--398",

booktitle = "Improving Seafood Products for the Consumer",

publisher = "Elsevier Ltd.",

address = "United Kingdom",

}

Thorkelsson, G, Sigurgisladottir, S, Geirsdottir, M, Jóhannsson, R, Gußrard, F, Chabeaud, A, Bourseau, P, Vandanjon, L, Jaouen, P, Chaplain-Derouiniot, M, Fouchereau-Peron, M, Martinez-Alvarez, O, Le Gal, Y, Ravallec-Plß, R, Picot, L, Berge, JP, Delannoy, C, Jakobsen, G, Johansson, I, Batista, I & Pires, C 2008, Mild processing techniques and development of functional marine protein and peptide ingredients. in Improving Seafood Products for the Consumer. Elsevier Ltd., pp. 363-398. https://doi.org/10.1533/9781845694586.4.363

TY - CHAP

T1 - Mild processing techniques and development of functional marine protein and peptide ingredients

AU - Thorkelsson, G.

AU - Sigurgisladottir, S.

AU - Geirsdottir, M.

AU - Jóhannsson, R.

AU - Gußrard, F.

AU - Chabeaud, A.

AU - Bourseau, P.

AU - Vandanjon, L.

AU - Jaouen, P.

AU - Chaplain-Derouiniot, M.

AU - Fouchereau-Peron, M.

AU - Martinez-Alvarez, O.

AU - Le Gal, Y.

AU - Ravallec-Plß, R.

AU - Picot, L.

AU - Berge, J. P.

AU - Delannoy, C.

AU - Jakobsen, G.

AU - Johansson, I.

AU - Batista, I.

AU - Pires, C.

N1 - Funding Information: The contribution of all participants in PROPEPHEALTH in SEAFOODplus is gratefully acknowledged. Also the financial support from the Nordic Functional Food programme of the Nordic Innovation Centre, the Fund for Added Value of Seafood and the Technology Development Fund in Iceland is also gratefully acknowledged. Funding Information: http://www.functionalfoodnet.eu/ is a network and an information centre for companies and contains many results from functional food research funded by the EU Commission under its framework programmes.

PY - 2008/5

Y1 - 2008/5

UR - http://www.scopus.com/inward/record.url?scp=70349357540&partnerID=8YFLogxK

U2 - 10.1533/9781845694586.4.363

DO - 10.1533/9781845694586.4.363

M3 - Chapter

AN - SCOPUS:70349357540

SN - 9781845690199

SP - 363

EP - 398

BT - Improving Seafood Products for the Consumer

PB - Elsevier Ltd.

ER -