Browsing Publikasjoner fra CRIStin by Journals "Foods"
Now showing items 21-40 of 50
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Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition
(Peer reviewed; Journal article, 2020) -
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae
(Peer reviewed; Journal article, 2021)Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were ... -
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)
(Peer reviewed; Journal article, 2021)High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the ... -
Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis
(Peer reviewed; Journal article, 2021) -
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
(Peer reviewed; Journal article, 2022)Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella ... -
In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
(Peer reviewed; Journal article, 2022) -
In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production
(Peer reviewed; Journal article, 2023)Abstract: Quality testing in the food industry is usually performed by manual sampling and at/offline laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality ... -
Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass
(Peer reviewed; Journal article, 2021) -
Investigating the Relationships between Basic Tastes Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children
(Peer reviewed; Journal article, 2020)This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely ... -
Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children
(Peer reviewed; Journal article, 2020)This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely ... -
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
(Peer reviewed; Journal article, 2022) -
Microbiological food safety of seaweeds
(Peer reviewed; Journal article, 2021) -
Mycobiota of Potato-Cereal Soft Wraps and the Production Facility
(Peer reviewed; Journal article, 2023)The aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with ... -
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?
(Peer reviewed; Journal article, 2022)The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, ... -
Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy
(Peer reviewed; Journal article, 2021)Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents ... -
Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging
(Peer reviewed; Journal article, 2023) -
Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging
(Peer reviewed; Journal article, 2023) -
Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach
(Peer reviewed; Journal article, 2019) -
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
(Peer reviewed; Journal article, 2021)Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal ... -
Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety
(Peer reviewed; Journal article, 2021)