Spirulina algae (Spirulina platensis) cultivated in geothermally powered photobioreactors is here proposed as a potentially resource efficient, zero-carbon, and nutritious […]
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs
The identification of reliable biomarkers, such as amino acids, is key for the search of extraterrestrial life. A large number
Seaweed (or macroalgae) produced sustainably at large scale opens opportunities as source of fuels, chemicals and food. The production does not
Understanding local adaptation has become a key research area given the ongoing climate challenge and the concomitant requirement to conserve
In addition to their use in human medicine, antimicrobials are also used in food animals and aquaculture, and their use
Use of Probiotic Bacteria and Bacteriocins as an Alternative to Antibiotics in Aquaculture Nánar »
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in
Enzymatic hydrolysis is a novel method to recover highly potent bioactive fish protein hydrolysates (FPHs) from fish processing side-streams. The
Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing of fatty pelagic species (mackerel/herring rest material blend,
This chapter provides a summary of food production in three regions of the Arctic. These include: the entirety of Iceland;
The Arctic as a food-producing region. Chapter in Renewable Economies in the arctic Nánar »
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