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Akademický článek

Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real?

Autor: Waldenstrøm L; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway., Wahlgren MB; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway., Strand Å; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway., Lerfall J; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway., Gaarder MØ; Department of Sensory, Consumer and Innovation, Nofima AS, NO-1430 Ås, Norway.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jul 21; Vol. 11 (14). Date of Electronic Publication: 2022 Jul 21.

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Akademický článek

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts.

Autor: Heir E; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Jacobsen M; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.; National Food Institute (DTU Food), Technical University of Denmark, Kemitorvet, Bldg 202, DK-2800 Kongens Lyngby, Denmark., Gaarder MØ; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Berget I; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Dalgaard P; National Food Institute (DTU Food), Technical University of Denmark, Kemitorvet, Bldg 202, DK-2800 Kongens Lyngby, Denmark., Jensen MR; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Holck AL; Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 May 19; Vol. 11 (10). Date of Electronic Publication: 2022 May 19.

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Akademický článek

In-Line Estimation of Fat Marbling in Whole Beef Striploins ( Longissimus lumborum ) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin.

Autor: Wold JP; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway., Solberg LE; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway., Gaarder MØ; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway., Carlehøg M; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway., Sanden KW; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway., Rødbotten R; Nofima-Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291 Tromsø, Norway.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Apr 22; Vol. 11 (9). Date of Electronic Publication: 2022 Apr 22.

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Akademický článek

Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.

Autor: Waldenstrøm L; Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway., Gaarder MØ; Department of Consumer and Sensory Sciences, Nofima AS, Ås, Norway., Lerfall J; Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway.

Publikováno v: Journal of food science [J Food Sci] 2021 Oct; Vol. 86 (10), pp. 4650-4667. Date of Electronic Publication: 2021 Sep 21.

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Akademický článek

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae .

Autor: Hansen AÅ; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Langsrud S; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Berget I; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Gaarder MØ; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway., Moen B; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Jul 29; Vol. 10 (8). Date of Electronic Publication: 2021 Jul 29.

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Akademický článek

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets.

Autor: Gaarder MØ; Norwegian University of Life Sciences (UMB), Department of Animal- and Aquacultural Sciences (IHA), Post Box 5003, 1432 Aas, Norway. Electronic address: mari.gaarder@umb.no., Bahuaud D; Norwegian University of Life Sciences (UMB), Department of Animal- and Aquacultural Sciences (IHA), Post Box 5003, 1432 Aas, Norway., Veiseth-Kent E; Nofima Mat AS, Osloveien 1, 1430 Aas, Norway., Mørkøre T; Nofima Marin AS, Osloveien 1, 1430 Aas, Norway., Thomassen MS; Norwegian University of Life Sciences (UMB), Department of Animal- and Aquacultural Sciences (IHA), Post Box 5003, 1432 Aas, Norway.

Publikováno v: Food chemistry [Food Chem] 2012 May 01; Vol. 132 (1), pp. 9-17. Date of Electronic Publication: 2011 Oct 19.

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