Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Anlaug Ådland Hansen"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1754 (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 identified before and after stora
Externí odkaz:
https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25
Autor:
Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Anlaug Ådland Hansen, Mats Carlehög, Kristian Hovde Liland
Publikováno v:
Foods, Vol 10, Iss 6, p 1340 (2021)
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause a
Externí odkaz:
https://doaj.org/article/9f4cd56733c040888ba29dae5d23273f
Autor:
Jawad Sarfraz, Anlaug Ådland Hansen, John-Erik Haugen, Trung-Anh Le, Jorunn Nilsen, Josefine Skaret, Tan Phat Huynh, Marit Kvalvåg Pettersen
Publikováno v:
Foods, Vol 10, Iss 5, p 1126 (2021)
Innovative active packaging has the potential to maintain the food quality and preserve the food safety for extended period. The aim of this study was to discover the effect of active films based on commercially available polylactic acid blend (PLAb)
Externí odkaz:
https://doaj.org/article/379897b443e9443f89aa73eb0d89cbf0
Publikováno v:
Food Control. 144:109390
Autor:
Anlaug Ådland Hansen, Kristian Hovde Liland, Marit Kvalvåg Pettersen, Mats Carlehög, Julie Nilsen-Nygaard
Publikováno v:
Foods
Foods, Vol 10, Iss 1340, p 1340 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1340, p 1340 (2021)
Volume 10
Issue 6
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d697a9f980626feaaf347bccc8f8c293
Publikováno v:
Foods, Vol 10, Iss 1754, p 1754 (2021)
Foods
Volume 10
Issue 8
Foods
Volume 10
Issue 8
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 identified before and after stora
Publikováno v:
International Journal of Food Microbiology. 237:98-108
The processing environment of salmon processing plants represents a potential major source of bacteria causing spoilage of fresh salmon. In this study, we have identified major contamination routes of important spoilage associated species within the
Publikováno v:
Food Packaging and Shelf Life. 9:29-37
Bacterial growth, microbiota and sensory quality of cod loins (farmed Atlantic cod, Gadus morhua) was studied during 15 days of storage (2 °C), packaged in vacuum or in modified atmosphere package (MAP, 60% CO2/40% N2, g/p ratio 1.6/1), with a CO2 e
Publikováno v:
Packaging Technology and Science. 27:987-997
The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO2 and 40% N2) and MAP + CO2 emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odou
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1625-1633
BACKGROUND: Pre-rigor fillets of Atlantic salmon were either superchilled or chilled prior to packaging in air or in modified atmosphere (MAP, 60% CO2/40% N2) with a CO2 emitter, in 5.3 L high-density polyethylene trays with three to four layers of f