Barbro Kollander

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content.

H. Pavia, I. Undeland, M. Abdollahi, 2022, Food chemistry.

Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes

K. Wendin, G. Toth, H. Pavia, 2022, Frontiers in Marine Science.

Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content

G. Toth, H. Pavia, I. Undeland, 2022, Frontiers in Marine Science.