Browsing NOFIMA vitenarkiv by Title
Now showing items 1122-1141 of 2499
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Implementering av teknologi for optimal kvalitet i fremtidens prosesslinje på trålere "OPTIPRO" – Fase 1
(Research report, 2014)Trålfanget fisk har generelt hatt et rykte på seg for å være av dårligere kvalitet enn krokfanget fisk og det er skjedd svært lite teknologiutvikling de siste 30 årene i prosessering (fangstbehandling) av hvitfisk. Dette ... -
Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin
(Peer reviewed; Journal article, 2021)Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health ... -
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
(Peer reviewed; Journal article, 2021)While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility ... -
Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields
(Peer reviewed; Journal article, 2020)Pulsed electric fields (PEF) is a promising technology that allows the selective extraction of high-added value compounds by electroporation. Thus, PEF provides numerous opportunities for the energy efficient isolation of ... -
Improved fillet quality in harvest-size Atlantic salmon fed high n-3 canola oil as a DHA-source
(Peer reviewed; Journal article, 2022) -
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging
(Peer reviewed; Journal article, 2021)Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac ... -
Improving production efficiency of farmed Atlantic salmon(Salmo salar L.) by isoenergetic diets with increased dietaryprotein-to-lipid ratio
(Journal article; Peer reviewed, 2018) -
Improving size selection in the Norwegian red king crab (Paralithodes camtschaticus) fishery through modification to pot design and soak time.
(Peer reviewed; Journal article, 2023)Red king crab (Paralithodes camtschaticus) represent a valuable inshore fisheries resource for communities in northern Norway. The fishery is regulated east of the 26th meridian by vessel quotas and a minimum landing size ... -
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
(Peer reviewed; Journal article, 2022)Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella ... -
In Search of New Product Ideas: Identifying Ideas in Online Communities by Machine Learning and Text Mining
(Journal article; Peer reviewed, 2017)Online communities are attractive sources of ideas relevant for new product development and innovation. However, making sense of the ‘big data’ in these communities is a complex analytical task. A systematic way of dealing ... -
In vivo and in vitro assessment of Atlantic salmon skin exposed to hydrogen peroxide
(Peer reviewed; Journal article, 2021) -
In-Depth Longitudinal Study of Listeria monocytogenes ST9 Isolates from the Meat Processing Industry: Resolving Diversity and Transmission Patterns Using Whole-Genome Sequencing
(Peer reviewed; Journal article, 2020)Listeria monocytogenes is a pathogen mostly associated with the consumption of ready-to-eat foods and can cause severe disease and death. It can be introduced into food chains from raw materials, but often the contamination ... -
In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy
(Peer reviewed; Journal article, 2020) -
In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
(Peer reviewed; Journal article, 2022) -
In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production
(Peer reviewed; Journal article, 2023)Abstract: Quality testing in the food industry is usually performed by manual sampling and at/offline laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality ... -
In-line Raman spectroscopy for characterization of an industrial poultry raw material stream
(Peer reviewed; Journal article, 2023) -
Inactivation of Clostridium sporogenes spores in fish by-products by a new processing method
(Nofima rapportserie, Research report, 2011)The aim of the study was to determine the hygienization effect of a new processing method intended for category 2 material of fish origin. The method includes storage (≥ 24 hours) and heat treatment (≥ 85 ºC/≥ 25 minutes) ... -
Inactivation of IPN-virus in fish by-products by inorganic acid and base
(Nofima rapportserie, Research report, 2011)The aim of the project was to find a simple, inexpensive and safe method for the treatment of category 2 fish by-products without heat treatment. IPNV was chosen as indicator organism because it was considered to be the ...