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Akademický článek

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

Autor: Greiff K; SINTEF Fisheries and Aquaculture, Trondheim, Norway; Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway., Mathiassen JR; SINTEF Fisheries and Aquaculture, Trondheim, Norway., Misimi E; SINTEF Fisheries and Aquaculture, Trondheim, Norway., Hersleth M; Nofima AS, Ås, Norway., Aursand IG; SINTEF Fisheries and Aquaculture, Trondheim, Norway.

Publikováno v: PloS one [PLoS One] 2015 Sep 30; Vol. 10 (9), pp. e0137805. Date of Electronic Publication: 2015 Sep 30 (Print Publication: 2015).

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Akademický článek

Innovative nondestructive measurements of water activity and the content of salts in low-salt hake minces.

Autor: Greiff K; SINTEF Fisheries and Aquaculture, Brattørkaia 17C, N-7465 Trondheim, Norway., Fuentes A, Aursand IG, Erikson U, Masot R, Alcañiz M, Barat JM

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2014 Mar 26; Vol. 62 (12), pp. 2496-505. Date of Electronic Publication: 2014 Mar 11.

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Akademický článek

Use of NMR in fish processing optimization: a review of recent progress.

Autor: Erikson U; SINTEF Fisheries and Aquaculture, Trondheim, Norway. ulf.erikson@sintef.no, Standal IB, Aursand IG, Veliyulin E, Aursand M

Publikováno v: Magnetic resonance in chemistry : MRC [Magn Reson Chem] 2012 Jul; Vol. 50 (7), pp. 471-80. Date of Electronic Publication: 2012 Jun 03.

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Akademický článek

Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality.

Autor: Digre H; SINTEF Fisheries and Aquaculture, 7465 Trondheim, Norway. Hanne.Digre@Sintef.no, Erikson U, Aursand IG, Gallart-Jornet L, Misimi E, Rustad T

Publikováno v: Journal of food science [J Food Sci] 2011 Jan-Feb; Vol. 76 (1), pp. S89-100. Date of Electronic Publication: 2011 Jan 06.

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Akademický článek

Salting and slight drying as combination pretreatments to alleviate quality alteration of raw grass carp fillets after high pressure processing.

Autor: Chen, Linyun^1,2 (AUTHOR) Linyun.Chen@UGent.be, Li, Biansheng^1,3,4 (AUTHOR) febshli@scut.edu.cn, Ruan, Zheng^1,3 (AUTHOR), Qian, Jiang⁴ (AUTHOR)

Publikováno v: High Pressure Research. Jun2023, Vol. 43 Issue 2, p121-141. 21p.

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Akademický článek

Proton, thermal and mechanical relaxation characteristics of a complex biomaterial (de-fatted date-pits) as a function of temperature.

Autor: Al-Khalili, Maha¹ (AUTHOR), Al-Habsi, Nasser¹ (AUTHOR) habsin@squ.edu.om, Al-Khusaibi, Mohamed¹ (AUTHOR), Rahman, Mohammad Shafiur¹ (AUTHOR)

Publikováno v: Journal of Thermal Analysis & Calorimetry. May2023, Vol. 148 Issue 9, p3525-3534. 10p.

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Akademický článek

Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup.

Autor: Fu, Ruiqing¹ (AUTHOR), Wang, Juan¹ (AUTHOR), Guo, Yanyin¹ (AUTHOR) guoyy@sdut.edu.cn, Wang, Yujiang² (AUTHOR), Zhang, Haijuan² (AUTHOR)

Publikováno v: Flavour & Fragrance Journal. May2023, Vol. 38 Issue 3, p168-182. 15p.

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Akademický článek

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting.

Autor: Aursand IG; SINTEF Fisheries and Aquaculture, Trondheim, Norway. Ida.G.Aursand@sintef.no, Veliyulin E, Böcker U, Ofstad R, Rustad T, Erikson U

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2009 Jan 14; Vol. 57 (1), pp. 46-54.

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Akademický článek

Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study.

Autor: Aursand IG; SINTEF Fisheries and Aquaculture, N-7465 Trondheim, Norway. Ida.G.Aursand@sintef.no, Gallart-Jornet L, Erikson U, Axelson DE, Rustad T

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2008 Aug 13; Vol. 56 (15), pp. 6252-60. Date of Electronic Publication: 2008 Jul 04.

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Akademický článek

Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy.

Autor: Böcker U; Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-1430 As, Norway. ulrike.bocker@matforsk.no, Kohler A, Aursand IG, Ofstad R

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2008 Jul 09; Vol. 56 (13), pp. 5129-37. Date of Electronic Publication: 2008 Jun 10.

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