Blar i Nofima på tittel
Viser treff 2006-2025 av 2490
-
Smak, lukt og konsistens på klippfisk - Effekter av ulike typer råstoff og saltmodningstemperaturer. Et ledd i markedsdrevet produktutvikling
(Nofima rapportserie, Research report, 2006)Det finnes lite kunnskap om hva som påvirker lukt, smak og konsistens på klippfisk. Dette arbeidet er et ledd i å kunne differensiere klippfiskprodukter og etter hvert kunne merke dem etter de spesielle egenskaper produktet ... -
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP 1
(Nofima rapportserie, Research report, 2020)I AP1 i prosjektet Smaksnøytrale protein fra makrell (SMELL), finansiert av FHF, ble enzymatisk proteinhydrolyse på makrellrygg utført med 10 forskjellige proteaser. Dette for å finne ut hvilken protease som hadde ... -
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP2, AP3 og AP4
(Nofima rapportserie, Research report, 2021)Hovedmålet med det FHF-finansierte prosjektet SMELL har vært å utvikle en prosess for å fremstille et lukt- og smaksnøytralt proteinprodukt basert på proteinhydrolysat og limvann fra makrellavskjær. Prosjektpartnere er ... -
Smaksnøytrale proteiner fra makrell (SMELL) - Faglig sluttrapport
(Nofima rapportserie, Research report, 2021)Hovedmålet med det FHF-finansierte prosjektet «Smaksnøytrale proteiner fra makrell» (SMELL) var å utvikle en prosess for å fremstille et lukt- og smaksnøytralt proteinprodukt fra makrellavskjær. Nofima, og prosjektpartnere ... -
Small leucine-rich proteoglycans in the vertebrae of Atlantic salmon Salmo salar
(Peer reviewed; Journal article, 2013) -
Small-Scale Comparative Genomic Analysis of Listeria monocytogenes Isolated from Environments of Salmon Processing Plants and Human Cases in Norway
(Journal article, 2021)Listeria monocytogenes is a food-borne bacterium that give rise to the potentially life-threatening disease listeriosis. Listeriosis has been mandatorily notifiable in Norway since 1991. All clinical L. monocytogenes ... -
Smitteveier og smittekilder for Listeria i produksjonskjeden for sløyd og røkt laks
(Research report, 2013)Målet i denne arbeidspakken har vært å identifisere smitteveier og smittekilder for Listeria i anlegg som produserer sløyd og/eller røkt laks. Det er gjennomført systematisk prøvetaking i fire anlegg som prosesserer ... -
Smolt production and the potential for solid waste collection in Norway
(Nofima rapportserie, Research report, 2019)The yearly production of smolts in Norway tripled since 2000, to about 344 million individuals Norway in 2018. Although Nordland accounts for only 13 % of companies and 16 % licences, 30 % of all smolts were produced there. ... -
Smoltification, seawater performance, and maturation in Atlantic salmon (Salmo salar) fed different fat levels
(Peer reviewed; Journal article, 2024)The use of recirculating aquaculture systems (RAS) to produce Atlantic salmon smolts has resulted in exceptionally high fish growth rates. However, there are potential negative trade-offs between fast growth and key ... -
Snøkrabben - en forvaltningsutfordring
(Peer reviewed; Journal article, 2021) -
SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations
(Peer reviewed; Journal article, 2020)In the development of sensory and consumer science, data are often collected in several blocks responding to different aspects of consumer experience. Sometimes the task of organizing the data and explaining their relation ... -
Social norms and risk communication
(Journal article; Peer reviewed, 2018)Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food ... -
Social Sustainability in Norwegian Fisheries – Evolution and Resilience in Fleet and Industry
(Nofima rapportserie, Research report, 2019)Tragic reports about abuse, slavery and child labour in the international seafood industry both onshore and at sea is getting increased public attention leading to increased demand towards the Norwegian seafood industry ... -
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
(Journal article; Peer reviewed, 2019)The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ... -
Sorting in combination with quality scoring: A tool for industry professionals to identify drivers of wine quality rapidly
(Peer reviewed; Journal article, 2018)Quality plays an important role in the criteria directing wine product development. The evaluation of sensory characteristics associated with wine quality, as perceived by industry professionals, is therefore important. ... -
Soya saponins and prebiotics alter intestinal functions in Ballan wrasse (Labrus bergylta)
(Peer reviewed; Journal article, 2023)A 5-week feeding trial was conducted in the cleaner fish Ballan wrasse (Labrus bergylta) for a better understanding of the basic biology of the intestinal functions and health in this stomach less species. During the trial, ... -
Space and Habitat Utilization of the Red King Krab (Paralithodes camtschaticus) in a Newly Invaded Fjord in Northern Norway
(Peer reviewed; Journal article, 2022)The red king crab (RKC, Paralithodes camtschaticus) was introduced to the southern Barents Sea in the 1960s with the aim to develop a new, commercially attractive stock of the species. In the subsequent decades, the stock ... -
Spatial and temporal distributions in the Norwegian cod fishery
(Peer reviewed; Journal article, 2020) -
Spawning manipulation, broodfish diet feeding and egg production in farmed Atlantic salmon
(Peer reviewed; Journal article, 2024) -
Spawning time in adult polar cod (Boreogadus saida) altered by crude oil exposure, independent of food availability
(Peer reviewed; Journal article, 2023)