Browsing NOFIMA vitenarkiv by Author "Skipnes, Dagbjørn"
Now showing items 1-20 of 31
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1st year report; the Sunniva Project. Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn (Research report, 2015)The SUNNIVA project aims to increase the overall sustainability of vegetable processing by providing valorisation strategies to reduce waste and limiting environmental impact, while improving the nutritional properties of ... -
Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)
Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette R.; Roiha, Irja S.; Lunestad, Bjørn Tore; Lindseth, Cecilie; Skipnes, Dagbjørn (Journal article; Peer reviewed, 2018) -
Assessment of Food Quality and Safety of Cultivated Macroalgae
Løvdal, Trond Karsten; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2022) -
CFD Analysis of Can Heating Process
de Mezquia, David Alonso; Arrieta, Uxue; Bou-Ali, M. Mounir; Erdogdu, Ferruh; Topcam, Huseyin; Van Droogenbroeck, Bart; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2022)In this work, the thermal sterilization process in food cans has been analyzed using Computational Fluid Dynamics (CFD). STAR CCM+ software has been used in order to develop a numerical model to study the heating process ... -
Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp
Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Noriega Fernández, Estefanía; Skåra, Torstein (Nofima rapportserie, Research report, 2020)Kelp is a new and exciting ingredient in the food industry, restaurants and in the kitchen that is receiving increasing attention, but some of the components in kelp are potentially unfortunate and should be considered ... -
Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network
Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein (Journal article; Peer reviewed, 2018) -
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2018) -
Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation
Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2016) -
Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation
Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2016) -
Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach
Blikra, Marthe Jordbrekk; Hodnefjell, Åse Venke; Feyissa, Aberham H.; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2020)Shrinkage of cod filets and loins during heating is associated with unwanted changes in the product appearance and eating properties, including liquid loss, loss of juiciness and increased hardness. In this paper, shrinkage ... -
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review
Skåra, Torstein; Løvdal, Trond; Skipnes, Dagbjørn; Nwabisa Mehlomakulu, Ngwekazi; Mapengo, Clarity Ropafadzo; Otema Baah, Rose; Emmambux, Mohammad Naushad (Peer reviewed; Journal article, 2022)Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS), especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses across the value chain. The review ... -
Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves
Astráin-Redín, Leire; Skipnes, Dagbjørn; Cebrián, Guillermo; Álvarez-Lanzarote, Ignacio; Rode, Tone Mari (Peer reviewed; Journal article, 2023) -
Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway
Wang, Xinxin; Blikra, Marthe Jordbrekk; Evensen, Tor Hatten; Skipnes, Dagbjørn; James, Philip (Peer reviewed; Journal article, 2021)Interest in the cultivation of Saccharina latissima is increasing in the north of Norway. In the present study, S. latissima was cultivated at two sites (Kraknes and Rotsund), 90 km apart, in Troms, northern Norway (69–70°N). ... -
Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation
Erdogdu, Ferruh; Tutar, Mustafa; Sarghini, Fabrizio; Skipnes, Dagbjørn (Journal article; Peer reviewed, 2017) -
Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)
Kurek, Marcin A.; Finnseth, Christian; Skipnes, Dagbjørn; Rode, Tone Mari (Peer reviewed; Journal article, 2022) -
Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2021) -
Live storage of kelp under stressful conditions led to higher iodine reductions during subsequent blanching
Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn (Others, 2024)Kelp growers and the food industry, as well as food researchers, are currently finding methods for controlling the iodine content of kelp intended for food as this is one of the major obstacles to entering a profitable ... -
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2020) -
Microbiological food safety of seaweeds
Løvdal, Trond; Lunestad, Bjørn Tore; Myrmel, Mette; Rosnes, Jan Thomas; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2021) -
Model for heat and mass transport during cooking of cod loin in a convection oven
Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Feyissa, Aberham H. (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 ...