Zobrazeno 1 - 10
of 107
pro vyhledávání: '"E. Veiseth"'
Akademický článek
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Autor:
Harald Takle, Mona Elisabeth Pedersen, A. Krasnov, Sissel Albrektsen, Rune Waagbø, Erik-Jan Lock, Elisabeth Ytteborg, Grete Baeverfjord, Robin Ørnsrud, E. Veiseth‐Kent
Publikováno v:
Aquaculture Nutrition. 24:348-365
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9c8bb93c3921c7d82f22ba755716f00
https://doi.org/10.1111/anu.12566
https://doi.org/10.1111/anu.12566
Publikováno v:
Food Chemistry. 125:1091-1096
A soft fish muscle is generally considered as a poor quality trait among consumers and producers. This degradation and softening of post mortem muscle is thought to be partly caused by proteolytic enzymes such as the calpain system. Separation and id
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6866d25338b50a560915052e524891b
https://doi.org/10.1016/j.foodchem.2010.09.095
https://doi.org/10.1016/j.foodchem.2010.09.095
Publikováno v:
Aquaculture. 310:213-220
A total of 738 Atlantic salmon (Salmo salar L.) from 94 families were slaughtered, pre-rigor filleted, and stored on ice. Fillet texture was measured instrumentally at 2 and 5 days post-mortem. Significant differences in fillet texture were found bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8630b1c20a0c691dc0825f8fddbf68d
https://doi.org/10.1016/j.aquaculture.2010.10.008
https://doi.org/10.1016/j.aquaculture.2010.10.008
Publikováno v:
Food Chemistry. 118:602-615
Atlantic salmon (average body weight 2.9 ± 0.1 kg) were subjected to either minimal pre-slaughter crowding stress (NS group), 20 min (short-term stress, SS group) or about 24 h pre-slaughter crowding stress (long-term stress, LS group). Significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e88cf6ac6dc42b364761d0d5ffd6515
https://doi.org/10.1016/j.foodchem.2009.05.028
https://doi.org/10.1016/j.foodchem.2009.05.028
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
E. Veiseth, Bente E. Torstensen, Ragni Ofstad, D. Bahuaud, Magny S. Thomassen, M.B. Rørå, Bente Ruyter, T.-K. Østbye
Publikováno v:
Food Chemistry. 114:1421-1432
This study had two main objectives: first, to evaluate the impact of different types and levels of dietary n-6 and n-3 fatty acids (FAs) on Atlantic salmon muscle structure integrity; second, to highlight a possible role of lysosomes and lysosomal de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ff95b82e37f26fa5eba28331a93f9ca
https://doi.org/10.1016/j.foodchem.2008.11.039
https://doi.org/10.1016/j.foodchem.2008.11.039
Publikováno v:
Meat Science. 77:97-104
The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4294648c108945192fbfa643edff9486
https://doi.org/10.1016/j.meatsci.2007.03.018
https://doi.org/10.1016/j.meatsci.2007.03.018
Autor:
Mohammad Koohmaraie, E. Veiseth, J.G.P. van der Palen, Matthew Peter Kent, G. Hemke, G.H. Geesink
Publikováno v:
Meat Science. 71:537-541
An immunological biosensor for calpastatin was developed on a surface plasmon resonance based system (Biacore Q). The performance of the biosensor assay was evaluated using ovine and bovine muscle and heart extracts with known calpastatin activity. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e53928d5a254b03b8099e4a7e176e7bb
https://doi.org/10.1016/j.meatsci.2005.04.037
https://doi.org/10.1016/j.meatsci.2005.04.037
Publikováno v:
Journal of Animal Science. 83:2182-2188
Our objective was to evaluate whether small (biopsy-sized) samples could be used to measure calpain and calpastatin activities in skeletal muscle. The accuracy of different separation and assay methods for the quantification of calpains and calpastat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f44046656048c980ef42a09f60129f89
https://doi.org/10.2527/2005.8392182x
https://doi.org/10.2527/2005.8392182x