Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ingrid Camilla Claussen"'
Publikováno v:
Foods, Vol 13, Iss 5, p 698 (2024)
The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained w
Externí odkaz:
https://doaj.org/article/5578ddca8c684894b15024c078c293c4
Autor:
Oana Bianca Oprea, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu, Liviu Gaceu
Publikováno v:
Foods, Vol 12, Iss 24, p 4498 (2023)
The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that se
Externí odkaz:
https://doaj.org/article/a165a40939fa48b5b2c26446f651b681
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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Drying conditions for convective driers are often based on empirical approaches in which the final product quality is evaluated post processing. Modern sensor technology and data processing enable second-by-second quality analyses but conventional sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd3b1c147785e92ecfe33d8bdd234331
http://hdl.handle.net/10251/117457
http://hdl.handle.net/10251/117457
Publikováno v:
Energy Procedia. 58:160-165
In Norway, a large portion of the building stock originates from the period from 1955 to 1990. Many of these buildings fail to comply with the current building regulations regarding the energy consumption. In this study, the possibility for upgrading
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6b361e19e130f0fff5c3b7fcf277cb4
Autor:
Elisabeth Kommisrud, Ingvald Strømmen, Ingrid Camilla Claussen, Anne Karin T. Hemmingsen, Karianne Eide Longva
Publikováno v:
Drying Technology. 29:480-487
Extension of storage time of living animal spermatozoa is of great scientific and economical interest for the breeding industry in Norway. The extension of storage time will leave room to maneuver due to the time limit of artificial insemination of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e7f949a3ada2d9419177bf9e4adebff
https://doi.org/10.1080/07373937.2010.509555
https://doi.org/10.1080/07373937.2010.509555
Publikováno v:
Procedia Food Science. 1:1091-1098
Norwegian seafood products are important export products with regard to volume and value. More than 400 trucks of fresh fish products are weekly transported from Norway to European countries. The traditionally chilled fish is packed in boxes filled w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fd4d16f0ed5810a01dd01c533d36017
https://doi.org/10.1016/j.profoo.2011.09.163
https://doi.org/10.1016/j.profoo.2011.09.163
Publikováno v:
Procedia Food Science. 1:1265-1271
An industrial, automated superchilling process line needs to combine the requirement for gentle handling of a valuable raw material with demands for energy efficiency, high capacity and product quality. The results from the study of three alterative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db0bff9a5ae98123aef03ecd246d8d03
https://doi.org/10.1016/j.profoo.2011.09.187
https://doi.org/10.1016/j.profoo.2011.09.187
Autor:
M. S⊘rensen, Trygve Magne Eikevik, Anne Karin T. Hemmingsen, Astrid Myckland Stevik, Ingrid Camilla Claussen, K. K. Lundblad, E. Prestl⊘kken
Publikováno v:
Drying Technology. 26:738-748
Production of animal feed pellets with uniform, predictable, and good technical pellet quality is challenging. The objective of this work was to investigate water adsorption in dry ingredients and in mixture of dry ingredients commonly used in animal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28255544762f3d64cfc73c59572ac49b
https://doi.org/10.1080/07373930802046393
https://doi.org/10.1080/07373930802046393
Publikováno v:
Drying Technology. 25:1959-1965
Drying is an important unit operation in processing of foods and other biotechnological products. Vacuum freeze drying is said to be the best drying technology regarding product quality of the end product, but the disadvantages are, among others, exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c2eeed0331b4a8e64fcf97e0b1fed51
https://doi.org/10.1080/07373930701727275
https://doi.org/10.1080/07373930701727275
Publikováno v:
Drying Technology. 25:1091-1098
Pulp and dilute fruit water (PFW) are by-products from the potato starch processing industry. Potato protein obtained from an expanded bed adsorption (EBA) process is a value-added protein concentrate that can offer special technical properties in fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::068550870369696f7d9eadefeeb1736b
https://doi.org/10.1080/07373930701396444
https://doi.org/10.1080/07373930701396444