Blar i NOFIMA vitenarkiv på forfatter "Mozuraityte, Revilija"
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MARINE COPEPODS AS A NEW SOURCE OF ANTIOXIDANT INGREDIENTS
Martinez-Alvarez, Oscar; Slizyte, Rasa; Mozuraityte, Revilija; Albrektsen, Sissel; Standal, Inger Beate (Lecture, 2024) -
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019)The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ... -
USE OF THE ZEBRAFISH CELL LINE ZF-4 TO EVALUATE THE CYTOTOXIC EFFECT OF ANTIOXIDANT PROTEIN HYDROLYSATES FROM MARINE COPEPODS (Calanus finmarchicus)
Martinez-Alvarez, Oscar; Slizyte, Rasa; Mozuraityte, Revilija; Albrektsen, Sissel; Standal, Inger Beate (Lecture, 2024)