Výsledky vyhledávání - "Guðrún Ólafsdóttir"

Akademický článek

Can higher resource utilization be achieved in demersal fish supply chains? Status and challenges from Iceland and Norway

Autor: Andrea Viken Strand, Shraddha Mehta, Magnus Stoud Myhre, Guðrún Ólafsdóttir, Nina Maria Saviolidis

Publikováno v: Resources, Environment and Sustainability, Vol 16, Iss , Pp 100157- (2024)

Most of the harvested demersal fish from Norway and Iceland is from sustainable, but fully exploited fish stocks. Increasing the harvest is therefore not considered a feasible option to meet the future global demand of seafood. Simultaneously, there

Externí odkaz: https://doaj.org/article/83939a4cb81f4b9491476e5cb69b0f50

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Environmental impacts of animal-based food supply chains with market characteristics

Autor: Nicholas M. Holden, Sepideh Jafarzadeh, Shraddha Mehta, Wenhao Chen, Sigurdur G. Bogason, Guðrún Ólafsdóttir, Maitri Thakur

Publikováno v: Science of The Total Environment

Publisher´s version / Útgefin grein
Animal-based food supply chains lead to significant environmental impacts, which can be influenced by production systems, distribution networks and consumption patterns. To develop strategy aimed at reducing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be2a958b480460518b7743ed6c7a5167
https://doi.org/10.1016/j.scitotenv.2021.147077

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Criteria for temperature alerts in cod supply chains

Autor: Tómas Hafliðason, Guðrún Ólafsdóttir, Gunnar Stefansson, Sigurður Bogason

Publikováno v: International Journal of Physical Distribution & Logistics Management. 42:355-371

Purpose of this paper Wireless Sensor Network technologies are now available to implement real time temperature monitoring systems in food supply chains. The aim of this paper is to examine different types of methods and criteria to establish alerts

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::70b5d36456509879375c1606a9c7e1d3
https://doi.org/10.1108/09600031211231335

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Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

Autor: Tao Wang, Rósa Jónsdóttir, Guðrún Ólafsdóttir

Publikováno v: Food Chemistry. 116:240-248

Screening of potential antioxidant activities of water and 70% acetone extracts from ten species of Icelandic seaweeds was performed using three antioxidant assays. Significant differences were observed both in total phenolic contents (TPC) and antio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::731d41cb2a64aaa9f783ef6c37b7a841
https://doi.org/10.1016/j.foodchem.2009.02.041

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Precision and Application of Electronic Nose for Freshness Monitoring of Whole Redfish (Sebastes marinus) Stored in Ice and Modified Atmosphere Bulk Storage

Autor: Guðrún Ólafsdóttir, Xiuchen Li, Hélene L. Lauzon, Rósa Jónsdóttir

Publikováno v: Journal of Aquatic Food Product Technology. 11:229-249

An electronic nose with electrochemical gas sensors (CO, NH3, SO2 and H2S) was used as a rapid technique to monitor changes in the headspace of whole ungutted redfish (Sebastes marinus) stored in ice and under various conditions of modified atmospher

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::43721eabe7737b232d494f2ab3011b07
https://doi.org/10.1300/j030v11n03_18

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Continuous temperature monitoring along the chilled food supply chain

Autor: Judith Kreyenschmidt, Guðrún Ólafsdóttir, Sigurður Bogason, M. Eden, Verena Raab, Tómas Hafliðason

This chapter addresses the need for continuous temperature monitoring along the entire food supply chain to ensure food quality and safety. In the first part, the needs and expectations as well as barriers of supply chain actors regarding novel techn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9216312f81ee7934f87da78e95308711
https://doi.org/10.1533/9780857090621.2.115

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Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

Autor: Erik Chanie, Guðrún Ólafsdóttir, Rósa Jónsdóttir, John-Erik Haugen

Publikováno v: Food chemistry. 109(1)

Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::690275bc4b800decb40b88bad2c690c0
https://pubmed.ncbi.nlm.nih.gov/26054280

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Measurements of quality of cod by electronic noses

Autor: Guðrún Ólafsdóttir, Di Natale C., Macagnano A

Publikováno v: Quality of Fish from Catch to Consumer, pp. 225–234. Wageningen: Wageningen Academic Publishers, 2003
info:cnr-pdr/source/autori:Guðrún Ólafsdóttir, Di Natale C. and Macagnano A/titolo:Measurements of quality of cod by electronic noses/titolo_volume:Quality of Fish from Catch to Consumer/curatori_volume:/editore: /anno:2003

Odor is an important attribute to evaluate the freshness of food. Electronic noses can give objective information about the freshness odor quality of fish by detecting volatile compounds produced during storage. The results of mesurements of code sto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::7e879ecc6059fab6789e2465aca40522
https://publications.cnr.it/doc/256925

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Bacterial composition and succession during storage of North-Atlantic cod (Gadus morhua) at superchilled temperatures

Autor: Viggo Marteinsson, Hélene L. Lauzon, Guðmundur Óli Hreggviðsson, Guðrún Ólafsdóttir, Hannes Magnússon, Rósa Jónsdóttir, Eyjólfur Reynisson

Publikováno v: BMC Microbiology
BMC Microbiology, Vol 9, Iss 1, p 250 (2009)

Background The bacteriology during storage of the North-Atlantic cod has been investigated for the past decades using conventional cultivation strategies which have generated large amount of information. This paper presents a study where both convent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226561bf0e146bb6bfc77e3163c529a7
http://europepmc.org/articles/PMC2797803

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Volatile aroma compounds in fish

Autor: Rósa Jónsdóttir, Guðrún Ólafsdóttir

Publikováno v: Scopus-Elsevier
Handbook of Seafood and Seafood Products Analysis ISBN: 9780429139161

Contents 8.1 Introduction 98 8.2 Development of Fish Aroma 98 8.3 Fresh Fish Odors 99 8.4 Identi cation of Quality Indicators 1008.4.1 Microbial Spoilage Odors 103 8.4.1.1 Sweet, Sour, and Malty Odors 103 8.4.1.2 Dried Fish, Ammonia-Like, and Stale O

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b7e39f0d91aa3d5754e7e9c2f5a47c0
http://www.scopus.com/inward/record.url?eid=2-s2.0-85057370520&partnerID=MN8TOARS

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