Blar i Publikasjoner fra CRIStin på tidsskrift "Journal of Food Science"
Viser treff 1-5 av 5
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Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
(Peer reviewed; Journal article, 2022)The demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies ... -
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
(Journal article; Peer reviewed, 2019) -
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration
(Peer reviewed; Journal article, 2021)Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting ... -
Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke
(Peer reviewed; Journal article, 2021)