Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Dagbjørn Skipnes"'
Autor:
Leire Astráin-Redín, Dagbjørn Skipnes, Guillermo Cebrián, Ignacio Álvarez-Lanzarote, Tone Mari Rode
Publikováno v:
Foods, Vol 12, Iss 7, p 1457 (2023)
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatment
Externí odkaz:
https://doaj.org/article/e6949aae484d4a5ca04dc7e86d45122c
Publikováno v:
Applied Sciences, Vol 12, Iss 12, p 6013 (2022)
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa fo
Externí odkaz:
https://doaj.org/article/9506abe80e804e82972c3913b1139c0b
Autor:
Trond Løvdal, Dagbjørn Skipnes
Publikováno v:
Foods, Vol 11, Iss 1, p 83 (2021)
Macroalgae aquaculture is 16 times larger than fish on a mass basis, making macroalgae by far the largest group of aquacultured products [...]
Externí odkaz:
https://doaj.org/article/6ab5b6be0516484daef6dd68b9bcdd44
Publikováno v:
Foods, Vol 10, Iss 11, p 2719 (2021)
The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaw
Externí odkaz:
https://doaj.org/article/49757d0993f142319064e91cd1e77145
Publikováno v:
Foods, Vol 10, Iss 6, p 1290 (2021)
There is an increasing interest in the use of Saccharina latissima (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are theref
Externí odkaz:
https://doaj.org/article/89b12d0de7e8495f9df210515c3e8a38
Autor:
Trond Løvdal, Bart Van Droogenbroeck, Evren Caglar Eroglu, Stanislaw Kaniszewski, Giovanni Agati, Michel Verheul, Dagbjørn Skipnes
Publikováno v:
Foods, Vol 8, Iss 7, p 229 (2019)
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (un
Externí odkaz:
https://doaj.org/article/eaab248b290b4b19bc5df56263994015
Autor:
Torstein Skåra, Trond Løvdal, Dagbjørn Skipnes, Ngwekazi Nwabisa Mehlomakulu, Clarity Ropafadzo Mapengo, Rose Otema Baah, Mohammad Naushad Emmambux
Publikováno v:
Food Reviews International. :1-21
Autor:
Dagbjørn Skipnes, Morten Sivertsvik, Estefanía Noriega Fernández, Themistoklis Altintzoglou, Trond Løvdal, Guro Helgesdotter Rognså, Torstein Skåra, Marthe Jordbrekk Blikra
Publikováno v:
118 Part B
Trends in Food Science & Technology
Trends in Food Science & Technology
Background Although commonly consumed in Asia, seaweeds are a largely underutilized food source in the Western world. However, interest is rising, and seaweeds have a major potential as both main and functional ingredients in European markets. The cu
Publikováno v:
Food and Bioproducts Processing. 125:22-36
The effect of food matrix rheology and fat content on thermal inactivation of Listeria monocytogenes in the Shaka agitated retort (final retort temperatures of 59, 64, and 69°C) was investigated using four fish-based artificial food model systems: l
Publikováno v:
Foods, Vol 10, Iss 2719, p 2719 (2021)
Foods
Foods
The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaw