Focus Areas:
Processing, By-products, Fats, Plankton and Food
Bibliography
2020:
Eysteinsson, ST, Jónasdóttir, SH, Gislason, A., Arason, S., & Gudjónsdóttir, M. (2020). Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch. Food Research International, 137, 109644.
Eysteinsson, ST, Arason, S., & Guðjónsdóttir, M. (2020). Chemical characterization and processing suitability of zooplankton-rich side-streams from Atlantic mackerel (Scomber scombrus) processing. Journal of Food Composition and Analysis, 89, 103471.
2018:
Eysteinsson, ST, Gudjónsdóttir, M., Jónasdóttir, SH, & Arason, S. (2018). Review of the composition and current utilization of Calanus finmarchicus – Possibilities for human consumption. Trends in food science & technology, 79, 10-18.