Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Kari Thyholt"'
Autor:
Karianne Svendsen, Vibeke H. Telle-Hansen, Lisa T. Mørch-Reiersen, Kjersti W. Garstad, Kari Thyholt, Linda Granlund, Hege Berg Henriksen, Jon Michael Gran, David R. Jacobs Jr, Kjetil Retterstøl
Publikováno v:
Preventive Medicine Reports, Vol 12, Iss , Pp 79-86 (2018)
We investigated if alerting subjects to elevated total cholesterol (TC), hemoglobin A1c (HbA1c) and blood pressure (BP) (cardiovascular disease (CVD) risk factors that are usually asymptomatic), and if providing advice would result in reduced risk. W
Externí odkaz:
https://doaj.org/article/24ac2bcec9f6460f9919a8791bd558a9
Autor:
Marte Schei, Kari Thyholt, Aina T. Johansen, Rasa Slizyte, Eva Johanne Haugen, Edvard Sivertsen, Turid Rustad, Kjell D. Josefsen, Tormod Næs
Publikováno v:
Food Control. 131:108385
As part of an extended fish product (mixed salmon spread) value chain involving multiple treatment procedures and mixing processes, oxidation and microbial spoilage can be initiated at any number of steps and go on to accelerate product deterioration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848e510f8e098d6c7dd4b9ae6e20652f
https://doi.org/10.1016/j.foodcont.2021.108385
https://doi.org/10.1016/j.foodcont.2021.108385
Autor:
Kari Thyholt, Elisabeth Elind, Navida Akhter Sheikh, Ellen Raael, Lena Leder, Linda Granlund, Vibeke H. Telle-Hansen, Anne Juul Skjetne, Stine Marie Ulven, Kirsten B. Holven, Amandine Lamglait, M. Holck, Inger Ottestad, Kristin Torvik, Marte Gjeitung Byfuglien, Jacob J. Christensen, Lene Frost Andersen
Publikováno v:
British Journal of Nutrition. 116:1383-1393
The healthy Nordic diet has been previously shown to have health beneficial effects among subjects at risk of CVD. However, the extent of food changes needed to achieve these effects is less explored. The aim of the present study was to investigate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83cf9c64de003ae653afc26ba8c6cb3c
https://doi.org/10.1017/s0007114516003445
https://doi.org/10.1017/s0007114516003445
Publikováno v:
Journal of Chemometrics. 18:451-464
In many situations one performs designed experiments to find the relationship between a set of explanatory variables and one or more responses. Often there are other factors that influence the results in addition to the factors that are included in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::265cccdda2ec40b64f844235826fd2c9
https://doi.org/10.1002/cem.890
https://doi.org/10.1002/cem.890
Publikováno v:
Food Quality and Preference
This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain information about medium a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf3dce193ba1563fa51e046bb44ab7e6
https://hdl.handle.net/11250/2484831
https://hdl.handle.net/11250/2484831
Publikováno v:
Journal of Near Infrared Spectroscopy. 5:195-208
Professionals and consumers want to control the origin of meat, while producers can profit by mixing minced meat from low cost species into high value meat. Near infrared (NIR) spectroscopy on dry extracts was studied as a method for speciation of mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65a9b121189a7ece0c0f54b91233ab3a
https://doi.org/10.1255/jnirs.113
https://doi.org/10.1255/jnirs.113
Autor:
Tomas Isaksson, Kari Thyholt
Publikováno v:
Journal of Near Infrared Spectroscopy. 5:179-193
This review article discusses studies published on diffuse near infrared spectroscopy of dry extracts from high moisture foods on solid support. The method can be used for rapid quantification and classification of low concentration nutrient componen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f2e6dc1323ad9bd067b068854b2996c
https://doi.org/10.1255/jnirs.112
https://doi.org/10.1255/jnirs.112
Autor:
Tomas Isaksson, Kari Thyholt
Publikováno v:
Journal of the Science of Food and Agriculture. 73:525-532
Freezing and thawing affects the quality of meat. The present paper focuses on using near-infrared (NIR) diffuse reflectance spectroscopy to detect whether beef has been frozen and thawed. Intact beef and drip or centrifuged meat juice of M longissim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df18125bfe50ae71c3a560ddfb654443
https://doi.org/10.1002/(sici)1097-0010(199704)73:4<525::aid-jsfa767>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199704)73:4<525::aid-jsfa767>3.0.co
Autor:
Elisabeth Elind, Lena Leder, Anne Juul Skjetne, Ellen Raael, Jacob J. Christensen, Marte Gjeitung Byfuglien, M. Holck, Lene Frost Andersen, Vibeke H. Telle-Hansen, Inger Ottestad, Kristin Torvik, Kirsten B. Holven, Stine Marie Ulven, Navida Akhter Sheikh, Linda Granlund, Kari Thyholt
Publikováno v:
Atherosclerosis. 241:e194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e57115ae8aa307630e6300156b4d7a1
https://doi.org/10.1016/j.atherosclerosis.2015.04.946
https://doi.org/10.1016/j.atherosclerosis.2015.04.946
Publikováno v:
Meat science. 48(1-2)
Heat processing endpoint temperature affects several quality parameters of meat. The present paper focuses on using near-infrared and visual light reflectance spectroscopy at 400-2500 nm to determine the endpoint temperature in previously heated grou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b58c4086d99f8238b5805281ec66a679
https://pubmed.ncbi.nlm.nih.gov/22062878
https://pubmed.ncbi.nlm.nih.gov/22062878