Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Aðalheiður Ólafsdóttir"'
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 12, Iss 20, p 2830 (2022)
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrica
Externí odkaz:
https://doaj.org/article/b495f31b357048048f85b74d6ec33ed2
Autor:
Pierrick Stévant, Aðalheiður Ólafsdóttir, Paul Déléris, Justine Dumay, Joël Fleurence, Bergrós Ingadóttir, Rósa Jónsdóttir, Émilie Ragueneau, Céline Rebours, Turid Rustad
Publikováno v:
Data in Brief, Vol 33, Iss , Pp 106343- (2020)
The data article refers to the paper “Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)” [1]. The data refers to the analysis of samples of the edible seaweed spe
Externí odkaz:
https://doaj.org/article/79b3390d9573402a84660df6e09227f5
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 11, Iss 10, p 2935 (2021)
Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (lar
Externí odkaz:
https://doaj.org/article/2e854aea91c544538b1718304ad1289a
Autor:
Jannicke Fugledal Remme, Guro Møen Tveit, Morten Bondø, Rasa Slizyte, Aðalheiður Ólafsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir, Ana Karina Carvajal
Publikováno v:
Journal of Aquatic Food Product Technology
In the Norwegian oceanic fleet, whitefish onboard processing creates a great amount of rest raw materials. Cod heads are nutritious and a good source for production of high-quality marine peptides. Frozen cod heads, captured by trawl or longline, wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef0321f4d879cfc1f69a8154118f2072
https://doi.org/10.1080/10498850.2022.2060055
https://doi.org/10.1080/10498850.2022.2060055
Geymsluþol og rýrnun í virðiskeðju grænmetis / Shelf-life and waste in the value chain of vegetables
Autor:
Jóhanna Elín Ólafsdóttir, Guðný Sif Sverrisdóttir, Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Guðjón Þorkelsson, Ólafur Reykdal
Í verkefninu var geymsluþol grænmetis til skoðunar. Framkvæmt var skynmat á tómötum, kartöflum, gulrótum og rófum í 6 vikur sumarið 2021. Grænmetið var geymt við þrenns konar geymsluskilyrði: (1) Kælir 1 sem var við 2°C, (2) kæl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32be1dcaabec6f9c1f8e49744ba2b4d3
Autor:
Rósa Jónsdóttir, Kolbrún Sveinsdóttir, Eva Margrét Jónudóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Esther Sanmartin
Með síaukinni fólksfjölgun og vitundarvakningu um umhverfisáhrif matvælaframleiðslu í heiminum hefur þörfin fyrir þróun nýrra innihaldsefna einnig aukist. Samhliða þessu heldur matvælaiðnaðurinn áfram að leitast við að mæta kr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06700b072c98cb5b0efbb13fe70008d7
Autor:
Sophie Jensen, Aðalheiður Ólafsdóttir, Brynja Einarsdóttir, Guðmundur Ó. Hreggviðsson, Hörður Guðmundsson, Lilja B. Jónsdóttir, Ólafur H. Friðjónsson, Rósa Jónsdóttir
Publikováno v:
International Journal of Gastronomy and Food Science. 29:100566
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47514203d43c666d9beace71ee1e9ce8
https://doi.org/10.1016/j.ijgfs.2022.100566
https://doi.org/10.1016/j.ijgfs.2022.100566
Autor:
Aðalheiður Ólafsdóttir, Arnþór Gústavsson, Albert K. Imsland, Helgi Thorarensen, Snorri Gunnarsson, Jón Árnason
Publikováno v:
Aquaculture Research
Currently, no information is available on the effect of progressively decreasing temperatures on the sensory quality of Arctic charr. The objective of this study was to investigate if and how different and progressively changing rearing temperatures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b2c9179ae2531466ff5c1aa3b5ae77
https://hdl.handle.net/11250/2989999
https://hdl.handle.net/11250/2989999
Autor:
Hélene L. Lauzon, Stephen Knobloch, Viggó Þór Marteinsson, Aðalheiður Ólafsdóttir, Pauline Bergsten, Sigurlaug Skírnisdóttir, Páll Steinþórsson
Publikováno v:
Food microbiology. 97
The initial handling of marine fish on board fishing vessels is crucial to retain freshness and ensure an extended shelf life of the resulting fresh products. Here the effect of onboard chitosan treatment of whole, gutted Atlantic cod (Gadus morhua)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e533f6800bcc26027313962907a8de9
https://pubmed.ncbi.nlm.nih.gov/33653532
https://pubmed.ncbi.nlm.nih.gov/33653532
Autor:
Aðalheiður Ólafsdóttir, Céline Rebours, Joël Fleurence, Pierrick Francois Denis Stévant, Rósa Jónsdóttir, Paul Déléris, Bergros Ingadottir, Émilie Ragueneau, Turid Rustad, Justine Dumay
Publikováno v:
Data in Brief
Data in Brief, Vol 33, Iss, Pp 106343-(2020)
Data in Brief, Vol 33, Iss, Pp 106343-(2020)
The data article refers to the paper “Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse ( Palmaria palmata )” [1] . The data refers to the analysis of samples of the edible seaweed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21e111d555e808b2995f52f494e7fa07
http://europepmc.org/articles/PMC7528191
http://europepmc.org/articles/PMC7528191