Browsing NOFIMA vitenarkiv by Journals "Lebensmittel-Wissenschaft + Technologie"
Now showing items 21-25 of 25
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Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C
(Journal article; Peer reviewed, 2017) -
Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy
(Peer reviewed; Journal article, 2024)Red king crab (RKC) is one of the most widely distributed and well-known of all king crabs. The edible meat of the RKC is in the legs and claws and is considered a delicacy. Occasionally, the content of meat is low, and ... -
Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time
(Peer reviewed; Journal article, 2022) -
The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags
(Peer reviewed; Journal article, 2024)This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors ... -
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
(Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ...