Abstract P519: Reduced Liver Fat and Improved Cardiometabolic Health in Individuals With Non Alcoholic Fatty Liver Disease After a 12 Week Digital Intervention - A Feasibility Study

Autor: Sigridur Bjornsdottir, Hildigunnur Ulfsdottir, Elias F Gudmundsson, Kolbrun Sveinsdottir, Ari P Isberg, Gudlaug Bjornsdottir, Sigurdur Sigurdsson, Saemundur Oddsson, Vilmundur Gudnason

Publikováno v: Circulation. 147

Introduction: Cardiovascular disease is the most common cause of death among people with non-alcoholic fatty liver disease (NAFLD) and lifestyle changes can improve health outcomes. A NAFLD digital intervention was designed and here we report retenti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5fa154da77946a136f67655f65b0bc16
https://doi.org/10.1161/circ.147.suppl_1.p519

Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

Autor: Odoli O, Cyprian, Minh, Van Nguyen, Kolbrun, Sveinsdottir, Asbjorn, Jonsson, Tumi, Tomasson, Gudjon, Thorkelsson, Sigurjon, Arason

Publikováno v: Food Science & Nutrition

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::082495305f1a020b6b380e647704dbef
https://pubmed.ncbi.nlm.nih.gov/26405526

Marine-based bioactive ingredients in snacks: Exploring the sensory quality and consumer perception

Autor: Raija-Liisa Heiniö, Kyösti Pennanen, Saara Vanhatalo (nee Pentikäinen), Kolbrun Sveinsdottir, Emilia Martindottir

Publikováno v: Heiniö, R-L, Pennanen, K, Pentikäinen, S, Sveinsdottir, K & Martindottir, E 2015, ' Marine-based bioactive ingredients in snacks: Exploring the sensory quality and consumer perception ', 11th Pangborn Sensory Science Symposium, Pangborn 2015, Gothenburg, Sweden, 23/08/15-27/08/15 .
VTT Technical Research Centre of Finland-PURE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::372e64286e3f6dd5f200b7b0e9974604
https://cris.vtt.fi/en/publications/f897efa4-c3d7-4855-a56c-bdca45f20f62

Health and nutrition claims' effects on consumer perception of omega-3 enriched convenience meals

Autor: Pall Arnar Hauksson, Kolbrun Sveinsdottir, Kyösti Pennanen, Fridrik Björnsson, Emilia Martinsdottir

Publikováno v: VTT Technical Research Centre of Finland-PURE
Hauksson, P A, Sveinsdottir, K, Pennanen, K, Björnsson, F & Martinsdottir, E 2015, ' Health and nutrition claims' effects on consumer perception of omega-3 enriched convenience meals ', 5th Trans-Atlantic Fisheries Technology conference, TAFT 2015, Nantes, France, 12/10/15-15/10/15 . < http://wwz.ifremer.fr/taft2015/content/download/90381/1110052/file/book %20of%20abstracts%20final.pdf >

Health and nutrition claims are effectively used by food manufacturers to communicate health benefits, but such claims do not necessarily make products more appealing from the consumers' perspective. The aim of this study was to evaluate consumers' p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ce7b899b4984815c0f30d29869440e17
https://cris.vtt.fi/en/publications/40a31c8e-6499-440b-bc2d-cc5c0e21be57

Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin ( Mallotus villosus) and Sardine ( Sardinella gibossa).

Autor: Cyprian, Odoli O.^1,2, Van Nguyen, Minh³, Sveinsdottir, Kolbrun⁴, Jonsson, Asbjorn⁴, Tomasson, Tumi⁵, Thorkelsson, Gudjon^1,4, Arason, Sigurjon^1,4

Publikováno v: Food Science & Nutrition. Sep2015, Vol. 3 Issue 5, p404-414. 11p.