Browsing NOFIMA vitenarkiv by Author "Hassoun, Abdo"
Now showing items 1-15 of 15
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Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition
Hassoun, Abdo; Guðjónsdóttir, María; Prieto, Miguel A.; Garcia-Oliveira, Paula; Simal-Gandara, Jesus; Marini, Federico; Di Donato, Francesca; D’Archivio, Angelo Antonio; Biancolillo, Alessandra (Peer reviewed; Journal article, 2020) -
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
Aït-Kaddour, Abderrahmane; Hassoun, Abdo; Bord, Cécile; Schmidt-Filgueras, Renata; Biancolillo, Alessandra; Di Donato, Francesca; Temiz, Havva Tümay; Cozzolino, Daniel (Peer reviewed; Journal article, 2021) -
Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques
Hassoun, Abdo; Shumilina, Elena; Di Donato, Francesca; Foschi, Martina; Simal-Gandara, Jesus; Biancolillo, Alessandra (Peer reviewed; Journal article, 2020)Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension ... -
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
Hassoun, Abdo; Emir Çoban, Özlem (Peer reviewed; Journal article, 2017) -
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.; Biancolillo, Alessandra; Cropotova, Janna; Galanakis, Charis M.; Jambrak, Anet Režek; Lorenzo, José M.; Måge, Ingrid; Özogul, Fatih; Regenstein, Joe M. (Journal article; Peer reviewed, 2022)Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and ... -
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
Hassoun, Abdo; Måge, Ingrid; Schmidt, Walter F.; Temiz, Havva Tümay; Li, Li; Kim, Hae-Yeong; Nilsen, Heidi; Biancolillo, Alessandra; Aït-Kaddour, Abderrahmane; Sikorski, Marek; Sikorska, Ewa; Grassi, Silvia; Cozzolino, Daniel (Peer reviewed; Journal article, 2020) -
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
Hassoun, Abdo (Peer reviewed; Journal article, 2020)Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable ... -
Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade
Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Sahar, Amna; Cozzolino, Daniel (Peer reviewed; Journal article, 2020) -
Nondestructive monitoring of thermal changes in Atlantic cod (Gadus morhua) using fluorescence hyperspectral imaging
Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi; Skjelvareid, Martin Hansen (Lecture, 2018) -
Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish
Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020) -
Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications
Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020) -
Spectroscopic techniques for monitoring thermal treatments in fish and other seafood: A review of recent developments and applications
Hassoun, Abdo; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020) -
The fourth industrial revolution in the food industry—part II: Emerging food trends
Hassoun, Abdo; Bekhit, Alaa El-Din; Jambrak, Anet Režek; Regenstein, Joe M.; Chemat, Farid; Morton, James D.; Gudjónsdóttir, María; Carpena, Maria; Prieto, Miguel A.; Varela, Paula; Arshad, Rai Naveed; Aadil, Rana Muhammad; Bhat, Zuhaib; Ueland, Øydis (Peer reviewed; Journal article, 2022)The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases ... -
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020) -
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Hassoun, Abdo (Peer reviewed; Journal article, 2020)Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, ...