Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Bergros Ingadottir"'
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:
Paola Antonia Corsetto, Gigliola Montorfano, Stefania Zava, Irma Colombo, Bergros Ingadottir, Rosa Jonsdottir, Kolbrun Sveinsdottir, Angela Maria Rizzo
Publikováno v:
Antioxidants, Vol 9, Iss 3, p 249 (2020)
In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of n
Externí odkaz:
https://doaj.org/article/7eebe5c753eb4dac916545ccd033ce40
Autor:
Jona Freysdottir, O. G. Geirsdottir, Bergros Ingadottir, Anita S. Elidottir, Alfons Ramel, Kolbrún Sveinsdóttir, Ingibjorg Hardardottir, Elisabeth Rothenberg, Palmi V. Jonsson
Publikováno v:
Current Nutrition & Food Science. 17:216-224
Background: Background: Obesity is characterized by chronic low-grade inflammation and associated with type 2 diabetes. Seaweed is one of the largest producers of biomass in the marine environment and is a rich arsenal of functional ingredients that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24e26a34422727d9ff7e62f36ce13134
https://doi.org/10.2174/1573401316999200706012619
https://doi.org/10.2174/1573401316999200706012619
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
Autor:
Pierrick Francois Denis Stévant, Paul Déléris, Justine Dumay, Bergros Ingadottir, Émilie Ragueneau, Turid Rustad, Céline Rebours, Aðalheiður Ólafsdóttir, Rósa Jónsdóttir, Joël Fleurence
Publikováno v:
Algal Research. 51:102048
The potential of seaweeds as food is gaining increasing interest among Western consumers. This trend is supported by the nutritional benefits of several species such as Palmaria palmata. Product flavor is a major factor governing consumer acceptance.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bfee7906c61e2ceeccf3db2133d5107
https://doi.org/10.1016/j.algal.2020.102048
https://doi.org/10.1016/j.algal.2020.102048
Autor:
Angela Maria Rizzo, Paola Antonia Corsetto, Kolbrún Sveinsdóttir, Rósa Jónsdóttir, Bergros Ingadottir, Gigliola Montorfano, Irma Colombo, Stefania Zava
Publikováno v:
Antioxidants, Vol 9, Iss 3, p 249 (2020)
Antioxidants
Volume 9
Issue 3
Antioxidants
Volume 9
Issue 3
In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f179dfc2b80295fd0fab379ac02879a
https://doi.org/10.3390/antiox9030249
https://doi.org/10.3390/antiox9030249
Publikováno v:
Food Chemistry. 118:789-798
The gelation properties of protein isolates extracted from tilapia muscle with acid and alkali-aided processing were compared to washed tilapia muscle. Gels were prepared with and without the addition of 2% NaCl (w/w) slightly above neutral pH and ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45fedb06d09be41cb26453d9d2dbb287
https://doi.org/10.1016/j.foodchem.2009.05.064
https://doi.org/10.1016/j.foodchem.2009.05.064
Publikováno v:
Journal of Food Science. 71:E132-E141
Functional proteins can be extracted from fish muscle using acid- or alkali-aided solubilization and recovered with isoelectric precipitation. It was of interest to evaluate acid- and alkali-aided solubilization/precipitation on muscle material from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fbe846e22255d7257acc8e3776f1e8a
https://doi.org/10.1111/j.1365-2621.2006.tb15626.x
https://doi.org/10.1111/j.1365-2621.2006.tb15626.x
Publikováno v:
Journal of Food Science. 70:C298-C306
Channel catfish muscle was subjected to 2 novel protein extraction and precipitation techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing (3 wash cycles). Solubility of catfish proteins was found to be highest at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca40af6c8e87388a98030958d61a49bd
https://doi.org/10.1111/j.1365-2621.2005.tb07177.x
https://doi.org/10.1111/j.1365-2621.2005.tb07177.x
Publikováno v:
Maximising the value of marine by-products ISBN: 9780849391521
Publisher Summary Fish has an amino acid composition that makes it an excellent source of nutritive and easily digestible protein. Fish proteins also possess properties that make them good agents of water holding, gelation, fat binding, emulsificatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d34770410e8403ee01adc783c9b4b1e9
https://doi.org/10.1201/9781439824542.ch7
https://doi.org/10.1201/9781439824542.ch7
