Tveit, Guro M.; Carvajal, Ana; Slizyte, Rasa; Rustad, Turid and Løes, Anne-Kristin (2017) Fra restråstoff til verdifulle råvarer. [From food co-streams to valuable food ingredients.] Fjørfe, 9-2017, pp. 35-37.
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Summary in the original language of the document
Laying hens are commonly not slaughtered and utilized for food purpose. Slaughtered hens may be hydrolyzed (e.g. at 50°C for 1-2 hours, with additions of enzymes)to produce soluble proteins and oils. Sediments after such hydrolysis are valuable fertilizers, whereas the oil and proteins are valuable food ingredients of high quality.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | laying hens, egg production, food ingredients, oil, fat , protein, HØNEPROJECT |
| Subjects: | Food systems > Processing, packaging and transportation Animal husbandry > Production systems > Poultry |
| Research affiliation: | Norway > SINTEF Norway > NORSØK - Norwegian Centre for Organic Agriculture |
| Related Links: | http://www.norsok.no/prosjekter/2015/helhetlig-biookonomisk-utnyttelse-av-verpehone |
| Deposited By: | Løes, Anne-Kristin |
| ID Code: | 32486 |
| Deposited On: | 19 Dec 2017 11:52 |
| Last Modified: | 04 Jan 2018 10:35 |
| Document Language: | Norwegian/Norsk |
| Status: | Published |
| Refereed: | Not peer-reviewed |
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