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The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality |
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| Authors: | Fung Sieng Henna Lu Inge Bruheim Marcel Tutor Ale Charlotte Jacobsen |
| Affiliation: | 1. Division of Industrial Food Research, Technical University of Denmark, Kgs. Lyngby, Denmark;2. Olympic Seafood AS, Fosnavaag, Norway;3. Department of Chemical and Biochemical Engineering, Technical University of Denmark, Kgs. Lyngby, Denmark |
| Abstract: | |
| Keywords: | Krill Lipid oxidation Non‐enzymatic browning Pyrrole formation Strecker degradation |