Browsing NOFIMA vitenarkiv by Author "Misimi, Ekrem"
Now showing items 1-3 of 3
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Fangstbasert akvakultur. Mellomlagring, oppfôring og foredling av villfanget fisk
Sæther, Bjørn-Steinar; Noble, Chris; Humborstad, Odd Børre; Martinsen, Svein; Veliyulin, Emil; Misimi, Ekrem; Midling, Kjell Øyvind (Nofima rapportserie, Research report, 2012)Prosjektet ”Mellomlagring, oppfôring og foredling av villfanget fisk” er en del av FHFs hovedsatsing innen fangstbasert akvakultur (FBA) sammen med prosjektet ”Teknologiutvikling for fangst, håndtering og føring av levende ... -
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Peer reviewed; Journal article, 2015)The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ... -
iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 A
Krupa, Alexandre; Andersen, Petter Vejle; Wold, Jens Petter; Thakur, Maitri; Verboven, Pieter; Lind, Morten; Dreyer, Heidi Carin; Vatn, Jørn; Tveterås, Ragnar; Sandvold, Hilde Ness (Research report, 2020)To develop novel concepts and methods for flexible and sustainable food processing in Norway with the aim of coping with small volume series and high biological variation in existing raw materials, to enable increased raw ...