Browsing NOFIMA vitenarkiv by Journals "European Food Research and Technology"
Now showing items 1-2 of 2
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Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
(Peer reviewed; Journal article, 2024)Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties ... -
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
(Peer reviewed; Journal article, 2020)This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of ...