Blar i Publikasjoner fra CRIStin på tidsskrift "Innovative Food Science & Emerging Technologies"
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Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets
(Journal article; Peer reviewed, 2023)Cold atmospheric plasma (CAP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, since CAP is highly oxidative, it can cause quality deterioration in sensitive ... -
Extending shelf life of desalted cod by high pressure processing
(Journal article; Peer reviewed, 2020) -
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis
(Peer reviewed; Journal article, 2020) -
Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light
(Peer reviewed; Journal article, 2018)Salmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of ...