Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Grete Lorentzen"'
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100095- (2022)
Externí odkaz:
https://doaj.org/article/fe11f883bf654a67a0493c5beba0e83c
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100008- (2021)
Farmed lumpfish (Cyclopterus lumpus) is frequently used as cleaner fish in Norwegian salmon aquaculture. During the period in the net cage, the lumpfish feed on salmon lice. After a time, the fish stop eating the lice and are then withdrawn from the
Externí odkaz:
https://doaj.org/article/0ffd1b472c77410dada3b1572841961f
Publikováno v:
Journal of Aquatic Food Product Technology. 31:625-635
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31cfa9cb98dffa478fc7d526f7c19105
https://doi.org/10.1080/10498850.2022.2092435
https://doi.org/10.1080/10498850.2022.2092435
Autor:
Grete Lorentzen, Federico Lian, Anette Hustad, Tina Thesslund, Margrethe Esaiassen, Sten I. Siikavuopio
Publikováno v:
Aquaculture Research.
Red king crab (RKC) has become a valuable resource, and most of this fishery operates in a quota-regulated area (QRA) east of 26°E. West of the QRA, a free fishery area (FFA) is established to limit further migration. Today, juvenile RKCs from the F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91cd11ffe73d0a691f71de297dd1d2ba
Autor:
Grete Lorentzen, Jan Thomas Rosnes, Bjørn Tore Rotabakk, Aase Vorre Skuland, Jorunn S. Hansen, Tatiana N. Ageeva
Publikováno v:
Food Packaging and Shelf Life
The objective of this work was to study 1) the applicability of two selected time and temperature integrators (TTIs) and 2) the quality effects of different pre-treatments and packaging of fresh cod in a simulated e-commerce cold chain of 16 days. TT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a557c967774ef4fcffea73d04e936c
Publikováno v:
Food Microbiology
The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) are valuable decapods that can undergo live holding (LH) in onshore facilities before either live export or processing into two cooked-frozen sections (i.e.,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f08b09da0845efe8ac901fa80c88c0d4
https://doi.org/10.1016/j.fm.2021.103973
https://doi.org/10.1016/j.fm.2021.103973
Autor:
Nathan Meijer, Lill Heidi Johansen, Gijs Kleter, Hans J.P. Marvin, Veronika Sele, Rita Hannisdal, Yamine Bouzembrak, Esther van Asselt, Grete Lorentzen
Publikováno v:
Trends in Food Science and Technology 103 (2020)
Trends in Food Science and Technology, 103, 49-56
Trends in Food Science & Technology
Trends in Food Science and Technology, 103, 49-56
Trends in Food Science & Technology
Background In the last decades, food produced by aquaculture has seen an impressive increase worldwide but maintaining high quality and safety is increasingly becoming a concern. It is apparent that changes in- and outside the aquaculture supply chai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61c71d2972b6beb78130016fb68f7b9e
https://research.wur.nl/en/publications/expert-driven-methodology-to-assess-and-predict-the-effects-of-dr
https://research.wur.nl/en/publications/expert-driven-methodology-to-assess-and-predict-the-effects-of-dr
Autor:
Hans J.P. Marvin, Lill Heidi Johansen, Gijs Kleter, Yamine Bouzembrak, Grete Lorentzen, Nathan Meijer, Esther van Asselt
Publikováno v:
EFSA Supporting Publications. 16
The objective of Aquarius project was to test the applicability of a food chain analysis on Atlantic salmon farmed in Norway to identify and monitor vulnerabilities and drivers of change for the identification of emerging risks. To this end, a compre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4503a29d685deb36026f21ce60e91637
https://doi.org/10.2903/sp.efsa.2019.en-1619
https://doi.org/10.2903/sp.efsa.2019.en-1619
Publikováno v:
International Journal of Food Microbiology. 93:325-333
The offensive, fishy, rotten H2S-off-odours in spoiled, aerobically and cold stored fish from arctic and temperate waters are generally caused by sulphide-producing bacteria (SPB), mainly Shewanella putrefaciens. In the present work, a new, rapid, si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88c81e5df871b4728d43ef3a49fb3901
https://doi.org/10.1016/j.ijfoodmicro.2003.11.016
https://doi.org/10.1016/j.ijfoodmicro.2003.11.016