Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Jens-Petter Wold"'
Autor:
Lucie Pejšková, Sissel Beate Rønning, Matthew Peter Kent, Nina Therese Solberg, Vibeke Høst, To Thu-Hien, Jens Petter Wold, Marianne Lunde, Ellen Mosleth, Addolorata Pisconti, Svein Olav Kolset, Cathrine Rein Carlson, Mona Elisabeth Pedersen
Publikováno v:
Frontiers in Physiology, Vol 14 (2023)
Introduction: The skeletal muscle deformity of commercial chickens (Gallus gallus), known as the wooden breast (WB), is associated with fibrotic myopathy of unknown etiology. For future breeding strategies and genetic improvements, it is essential to
Externí odkaz:
https://doaj.org/article/688d56c30cbd467bb8636607d17eb62c
Publikováno v:
Foods, Vol 12, Iss 5, p 1026 (2023)
Quality testing in the food industry is usually performed by manual sampling and at/off-line laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality attributes such as fat, water and protein,
Externí odkaz:
https://doaj.org/article/474b38f8975a40a48e53c4ef6a0a4364
Autor:
Jens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, Mats Carlehøg, Karen Wahlstrøm Sanden, Rune Rødbotten
Publikováno v:
Foods, Vol 11, Iss 9, p 1219 (2022)
Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin (Longissimus lumborum) and is closely connected to sensory properties such as tenderness, juiciness, and flavor. For meat producers, it would
Externí odkaz:
https://doaj.org/article/d96748b751b44dc1957899ece8bd3614
Autor:
Nils Kristian Afseth, Katinka Dankel, Petter Vejle Andersen, Gareth Frank Difford, Siri Storteig Horn, Anna Sonesson, Borghild Hillestad, Jens Petter Wold, Erik Tengstrand
Publikováno v:
Foods, Vol 11, Iss 7, p 962 (2022)
The aim of the present study was to critically evaluate the potential of using NIR and Raman spectroscopy for prediction of fatty acid features and single fatty acids in salmon muscle. The study was based on 618 homogenized salmon muscle samples acqu
Externí odkaz:
https://doaj.org/article/5c466fed5f9341e2949134ba8538d132
Autor:
Atle Løvland, Jens Petter Wold
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
Near-infrared spectroscopy (NIRS) is widely used for quality and process control in the food industry. In the meat industry, the method is still used mainly for determination of fat, water, and protein content, while new applications are emerging. In
Externí odkaz:
https://doaj.org/article/31c830f7e82a446cb4b1b59cf37b1667
Autor:
Ewa Sikorska, Urszula Samotyja, Anna Dankowska, Katarzyna Pawlak-Lemańska, Krzysztof Wójcicki, Jens Petter Wold
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:17-20
Publikováno v:
Foods, Vol 10, Iss 4, p 828 (2021)
Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents the results obtained by a nove
Externí odkaz:
https://doaj.org/article/942c3e08dac841bb99e4ddfceac4cba8
Autor:
Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo, Jens Petter Wold
Publikováno v:
Applied Sciences, Vol 10, Iss 19, p 6802 (2020)
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing t
Externí odkaz:
https://doaj.org/article/63a2bdb690af4c9491e5746ec8f0c815
Publikováno v:
PLoS ONE, Vol 12, Iss 3, p e0173384 (2017)
The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial N
Externí odkaz:
https://doaj.org/article/634abfac8adf42d7814e9205bb6f939d
Autor:
Tiril Aurora Lintvedt, Petter V. Andersen, Nils Kristian Afseth, Brian Marquardt, Lars Gidskehaug, Jens Petter Wold
Publikováno v:
Applied spectroscopy. 76(5)
Raman spectroscopy is a viable tool within process analytical technologies due to recent technological advances. In this article, we evaluate the feasibility of Raman spectroscopy for in-line applications in the food industry by estimating the concen