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Improved Processing to Enhance Seafood Sidestream Valorization and Exploration (Impressive)

Project
Il progetto svilupperà soluzioni tecnologiche innovative per migliorare l'uso e la trasformazione degli scarti della lavorazione di prodotti ittici in una risorsa di valore economico.
  • Academic Signature
  • Overview
  • Research Areas
  • Publications

Academic Signature

Il servizio di classificazione ACADEMIC SIGNATURE è IN BETA TESTING e i risultati potrebbero non essere corretti

Academic Signature (3)

processing
activities
seafoods
foods
seafoods
products

Overview

Contributors

LAMMI CARMEN   Scientific Manager  

Departments involved

Dipartimento di Scienze Farmaceutiche   Principale  

Type

JPI_MIUR - Joint Programming Initiatives_MIUR

Funder

EUROPEAN COMMISSION
External Organization Funding Organization

Date/time interval

September 1, 2022 - August 31, 2025

Project duration

36 months

Research Areas

Concepts


Settore CHIM/10 - Chimica degli Alimenti

Publications

Outputs

Impact of High-Pressure Pretreatment on the Structure and Quality of Fish Protein Hydrolysates Extracted from a Mixture of Atlantic Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) Rest Raw Material 
FOOD AND BIOPROCESS TECHNOLOGY
SPRINGER
2025
Academic Article
Open Access
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