Blar i NOFIMA vitenarkiv på tidsskrift "Food and Bioprocess Technology"
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade (Peer reviewed; Journal article, 2021)
Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach (Journal article; Peer reviewed, 2018)Enzymatic protein hydrolysis (EPH) is one of the industrial bioprocesses used to recover valuable constituents from food processing by-products. Extensive heterogeneity of by-products from, for example, meat processing is ...
Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade (Peer reviewed; Journal article, 2020)