dc.contributor.author | Tveit, Guro Møen | |
dc.contributor.author | Salomonsen, Cecilie | |
dc.contributor.author | Misimi, Ekrem | |
dc.contributor.author | Aursand, Marit | |
dc.contributor.author | Eilertsen, Aleksander | |
dc.contributor.author | Courtade, Magali | |
dc.date.accessioned | 2019-10-29T13:32:29Z | |
dc.date.available | 2019-10-29T13:32:29Z | |
dc.date.created | 2019-10-21T15:01:40Z | |
dc.date.issued | 2019-10 | |
dc.identifier.isbn | 978-82-14-06377-6 | |
dc.identifier.uri | http://hdl.handle.net/11250/2625185 | |
dc.description.abstract | Main objective Develop novel concepts and methods for flexible and sustainable food processing in Norway – that are to cope with small volume series and high biological variation of the existing raw materials – to enable increased raw material utilization for food pro-ducts and to increase profitability. These concepts will enable the Norwegian food in-dustry to overcome its long-term national important challenge regarding increased sustainability of raw material use and reduction of loss (edible)/waste (inedible) in a lifecycle context. | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | SINTEF Ocean AS | nb_NO |
dc.relation.ispartofseries | SINTEF Ocean AS rapporter;2019:01041 A | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | iProcess - Total utilization of raw materials in the supply chain for food with a bio-economical perspective - 2019:01041 | nb_NO |
dc.type | Research report | nb_NO |
dc.description.version | publishedVersion | nb_NO |
dc.rights.holder | © 2019 SINTEF Ocean | nb_NO |
dc.source.pagenumber | 64 | nb_NO |
dc.identifier.cristin | 1739169 | |
cristin.unitcode | 7566,2,0,0 | |
cristin.unitname | Sjømatteknologi | |
cristin.ispublished | true | |
cristin.fulltext | original | |