Browsing NOFIMA vitenarkiv by Journals "Food Control"
Now showing items 1-16 of 16
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Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change
(Peer reviewed; Journal article, 2021)Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the ... -
Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters
(Journal article; Peer reviewed, 2018) -
Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions
(Peer reviewed; Journal article, 2022) -
Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?
(Peer reviewed; Journal article, 2020) -
Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety
(Peer reviewed; Journal article, 2021)Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic ... -
Live holding of snow crab (Chionoecetes opilio) at 1 and 5 °C without feeding — Quality of processed clusters
(Peer reviewed; Journal article, 2020)Snow crab (Chionoecetes opilio) has become an essential resource in the Norwegian fishery. Today, the snow crabs are processed on-board into two cooked-frozen sections (i.e., clusters). However, there has been increasing ... -
Mechanisms of transverse relaxation of water in muscle tissue
(Peer reviewed; Journal article, 2022)Nuclear magnetic resonance (NMR), and in particular transverse relaxation (T2), has been used to characterize meat and seafood products for decades. Despite many years of research, it is still not possible to reproducibly ... -
Model for heat and mass transport during cooking of cod loin in a convection oven
(Journal article; Peer reviewed, 2019)Mathematical modeling of cooking of several muscle foods has been accomplished, however there are very few models predicting cooking of fish. In this study, a 3D mathematical model of transport phenomena describing baking ... -
Online monitoring of enzymatic hydrolysis of marine by-products using benchtop nuclear magnetic resonance spectroscopy
(Peer reviewed; Journal article, 2020)Enzymatic hydrolysis is becoming a more commonly used method to create high value products from traditionally low value marine by-products. However, improvement to processing is hampered by a lack of ways to characterize ... -
Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10°C up to 92 days without feeding
(Peer reviewed; Journal article, 2019) -
Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
(Journal article; Peer reviewed, 2018)According to European food safety authorities, one of the major control parameters for mechanically separated meat is calcium content, which is an indicator of residual bone. Residual bone in mechanically separated meat ... -
Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points
(Peer reviewed; Journal article, 2021)In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices ... -
Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers
(Peer reviewed; Journal article, 2020)A transdisciplinary observational study, coupled with a web-based survey, was conducted to investigate refrigerated storage of food, in five European countries. The investigated consumer groups in this study were: young ... -
Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS).
(Peer reviewed; Journal article, 2020)This paper presents a novel strategy for determination of the illegal dye Sudan I in paprika powder. The method is based on fluorescence spectroscopy combined with second-order calibration, which was employed for the first ... -
Using tactile cold perceptions as an indicator of food safety-a hazardous choice
(Peer reviewed; Journal article, 2020)The safety of many foods is dependent on ensuring the cold chain until the time of consumption. A weak link is the consumer part of the chain as the temperatures of domestic refrigerators are often too high and the users ...