Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Magnus Åsli"'
Autor:
Lars Olav Eik, E.N. Kimbita, Leif Jarle Asheim, E. J. Mtengeti, Alexander Solstad Ringheim, Magnus Åsli, D.E. Mushi, Ismail Saidi Selemani
Publikováno v:
Climate Impacts on Agricultural and Natural Resource Sustainability in Africa ISBN: 9783030375362
By 2050, global food consumption is expected to rise by 60% compared to the 2005–2007 level. In sub-Saharan Africa (SSA), the population increase may be as much as 250% by the same period. Hence, there is an urgent need to increase food production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1a442612eaef627d913e5492fe62036
https://doi.org/10.1007/978-3-030-37537-9_23
https://doi.org/10.1007/978-3-030-37537-9_23
Autor:
Kjell-Arne Rørvik, Kjellrun G. Hoås, Turid Mørkøre, Magny S. Thomassen, Jens-Erik Dessen, Magnus Åsli
Publikováno v:
Aquaculture Research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e26c4a3636539e5c1a21ad98a1991f8b
https://doi.org/10.1111/are.13650
https://doi.org/10.1111/are.13650
Publikováno v:
Journal of the Science of Food and Agriculture. 96:1252-1259
BACKGROUND Negative health effects associated with excessive sodium (Na) intake have increased the demand for tasty low-Na products (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82a6184ec9c23d69b25de0ddfe4da661
https://doi.org/10.1002/jsfa.7213
https://doi.org/10.1002/jsfa.7213
Autor:
Turid Mørkøre, Magnus Åsli
Publikováno v:
LWT - Food Science and Technology. 46:196-202
To meet the demand for low-salt products, the producers in the food industry are encouraged to reduce the sodium content in processed food. This study reports results of fresh and frozen farmed cod ( Gadus morhua L.) fillets injected with varying amo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6612a0d35dfea74c8aaf9932c443f69e
https://doi.org/10.1016/j.lwt.2011.10.007
https://doi.org/10.1016/j.lwt.2011.10.007
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:12230-12237
Marinating herring fillets in a 50 g/L powder of elderberry, cranberry, or black currant inhibited the oxidation of lipids and proteins and also the degradation of tocopherol. Cranberry and black currant appeared to be more efficient than elderberry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dec869a40404531f6ae3547daad87a0
https://doi.org/10.1021/jf1017862
https://doi.org/10.1021/jf1017862
Publikováno v:
Journal of the science of food and agriculture. 96(4)
Negative health effects associated with excessive sodium (Na) intake have increased the demand for tasty low-Na products (2% NaCl) rather than traditional heavily salted fish products (∼20% NaCl). This study investigates the causes of improved yiel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::609c8555b83cc59aa44edeb4bfd3f695
https://pubmed.ncbi.nlm.nih.gov/25869532
https://pubmed.ncbi.nlm.nih.gov/25869532
Publikováno v:
Journal of Food Research. 2:110
The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e557915d83ed4482cd9511e9b63aa32
https://doi.org/10.5539/jfr.v2n3p110
https://doi.org/10.5539/jfr.v2n3p110