Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Grete Skrede"'
Autor:
Thea Sundt, Grete Skrede, Pernille Baardseth, Erik Slinde, Anders Skrede, Grethe Enersen, Hans Blom
Publikováno v:
Integrative Food, Nutrition and Metabolism. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded4121e5360c349f8c285eb545f9fe7
https://doi.org/10.15761/ifnm.1000283
https://doi.org/10.15761/ifnm.1000283
Autor:
Grete Skrede
Publikováno v:
Freezing Effects on Food Quality ISBN: 9780203755495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97a2e745ce6c81bbbb46d1faef199eb6
https://doi.org/10.1201/9780203755495-6
https://doi.org/10.1201/9780203755495-6
Publikováno v:
Acta Agriculturae Scandinavica, Section B - Soil & Plant Science. 62:193-208
A 3-year study was carried out to investigate quality parameters in 14 tree fruit and berry species grown in southern Norway. The species were blueberry, apple, aronia, sour cherry, sweet cherry, r...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd369ba1d2f07d213bea8bedfcf14f90
https://doi.org/10.1080/09064710.2011.598543
https://doi.org/10.1080/09064710.2011.598543
Autor:
Grete Skrede
Publikováno v:
Journal of Food Science. 50:514-517
Free anthocyanin and Hunter a'value deterioration in blackcurrant syrups during storage followed fist order reaction kinetics. Half-life of Hunter a'values were 3-4 times higher than half-life values of free anthocyanins. Syrups from various cultivar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74cb437a065c6b3b206c3f6dacb3e393
https://doi.org/10.1111/j.1365-2621.1985.tb13440.x
https://doi.org/10.1111/j.1365-2621.1985.tb13440.x
Publikováno v:
Journal of Food Science. 71:C28-C33
Blanched and nonblanched potato rods (var. Beate) were fermented with Lactobacillus plantarum strain NC8 (109 colony-forming units [CFU]/mL) at 37 °C for 45 and 120 min. Potato rods were pre-fried at 170 °C for 3 min, cooled, and subsequently deep-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abcd9dea2e268c5cf28065e97608cb39
https://doi.org/10.1111/j.1365-2621.2006.tb12384.x
https://doi.org/10.1111/j.1365-2621.2006.tb12384.x
Publikováno v:
LWT - Food Science and Technology. 39:191-198
Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1abe23702ee595b486365f51644ac82b
https://doi.org/10.1016/j.lwt.2005.02.003
https://doi.org/10.1016/j.lwt.2005.02.003
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:4032-4040
High performance liquid chromatography coupled with diode array and coulometric array detectors were used to characterize and quantify phenolic compounds in achenes and flesh of ripe strawberries (cv Totem and Puget Reliance). Total phenolics and tot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e9663feff1ac335a0b1aedeecb92d8b
https://doi.org/10.1021/jf048001o
https://doi.org/10.1021/jf048001o
Publikováno v:
Poultry Science. 83:1240-1248
Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e21f63be532b8711de19a10235bbdb2
https://doi.org/10.1093/ps/83.7.1240
https://doi.org/10.1093/ps/83.7.1240
Publikováno v:
Meat Science. 65:1147-1155
Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee649501bd7336fa7af9eb9904e83ad9
https://doi.org/10.1016/s0309-1740(02)00345-5
https://doi.org/10.1016/s0309-1740(02)00345-5
Publikováno v:
Animal Feed Science and Technology. 105:135-148
Effects of dietary inclusion of dried lactic acid fermented wheat or barley whole meal flours (WMF) on chicken performance were studied. WMFs were fermented for 16 h at 30 ◦ Cb y aLactobacillus strain isolated from a Norwegian rye sourdough. Four d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43d5122ee745bb4e2a979cd4d015f1f3
https://doi.org/10.1016/s0377-8401(03)00055-5
https://doi.org/10.1016/s0377-8401(03)00055-5