Blar i NOFIMA vitenarkiv på tidsskrift "Lebensmittel-Wissenschaft + Technologie"
Viser treff 1-20 av 25
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Early identification of mushy Halibut syndrome with hyperspectral image analysis
(Peer reviewed; Journal article, 2023)Mushy Halibut Syndrome (MHS) is a condition that appears in Greenland halibut and manifests itself as abnormally opaque, flaccid and jelly-like flesh. Fish affected by this syndrome show poor meat quality, which results ... -
Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
(Journal article; Peer reviewed, 2018) -
Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters
(Peer reviewed; Journal article, 2020)Mildly cooked snow crab clusters were subjected to three freezing methods (in brine, in still air, and in circulating air), two frozen storage times (72 h and 6 months), and two thawing methods (in air and in circulating ... -
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
(Journal article; Peer reviewed, 2019) -
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy
(Peer reviewed; Journal article, 2017)The aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa (Chenopodium quinoa Willd.) using Near-Infrared Transmission (NIT) spectroscopy. Spectra of ... -
Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin
(Peer reviewed; Journal article, 2021) -
Extraction of phenolic compounds from bilberry (Vacciniummyrtillus L.) press residue: Effects on phenolic composition and cell proliferation
(Peer reviewed; Journal article, 2013) -
Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates
(Peer reviewed; Journal article, 2021)Enzymatic protein hydrolysis can be used industrially for refining peptides from poultry by-products. The aim is to introduce these peptides for human consumption, but today the majority is used for feed or pet food. One ... -
Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight
(Peer reviewed; Journal article, 2021)Guar galactomannans effectively reduce post-prandial glycaemic responses and can be used to improve the health impact of white bread. Here we compare the impact of four guars containing galactomannans with varying ... -
Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products
(Peer reviewed; Journal article, 2021)Immobilization of enzymes onto magnetic particles can potentially allow for enzyme reuse, which can significantly reduce the cost associated with e.g. enzymatic protein hydrolysis (EPH) of fish and meat by-products. Here, ... -
Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
(Peer reviewed; Journal article, 2024) -
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets
(Peer reviewed; Journal article, 2014) -
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
(Peer reviewed; Journal article, 2020) -
New pulsed electric fields approach to improve the blanching of carrots
(Peer reviewed; Journal article, 2023)Pulsed Electric Fields (PEF)-ohmic is one of the most recently proposed alternatives for the application of ohmic heating in order to provide a more uniform and faster heating of food. In this study, the application of ... -
Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics
(Peer reviewed; Journal article, 2020)In an investigation of objective measures that link grape composition to wine quality, this study sought to identify Cabernet Sauvignon grape parameters that predict the sensory properties of the corresponding wines. Eleven ... -
On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima
(Peer reviewed; Journal article, 2022)Seaweeds, like sugar kelp, are increasingly popular for food production, but their application is often limited by the content of iodine and other potentially toxic elements (PTEs). Boiling and blanching are efficient in ... -
Predicting liquid loss of frozen and thawed cod from hyperspectral imaging
(Peer reviewed; Journal article, 2020) -
Processing of sugar kelp: Effects on mass balance, nutrient composition, and color
(Journal article; Peer reviewed, 2024) -
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
(Peer reviewed; Journal article, 2021) -
Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem
(Journal article; Peer reviewed, 2018)