Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Marthe Jordbrekk Blikra"'
Publikováno v:
Foods, Vol 10, Iss 6, p 1290 (2021)
There is an increasing interest in the use of Saccharina latissima (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are theref
Externí odkaz:
https://doaj.org/article/89b12d0de7e8495f9df210515c3e8a38
Autor:
Dagbjørn Skipnes, Morten Sivertsvik, Estefanía Noriega Fernández, Themistoklis Altintzoglou, Trond Løvdal, Guro Helgesdotter Rognså, Torstein Skåra, Marthe Jordbrekk Blikra
Publikováno v:
118 Part B
Trends in Food Science & Technology
Trends in Food Science & Technology
Background Although commonly consumed in Asia, seaweeds are a largely underutilized food source in the Western world. However, interest is rising, and seaweeds have a major potential as both main and functional ingredients in European markets. The cu
Publikováno v:
LWT. 169:114033
Publikováno v:
Journal of Applied Phycology
Interest in the cultivation of Saccharina latissima is increasing in the north of Norway. In the present study, S. latissima was cultivated at two sites (Kraknes and Rotsund), 90 km apart, in Troms, northern Norway (69–70°N). The effect of site, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1609dc5daf7efe3b93319a6aefbc47f1
Publikováno v:
Jordbrekk Blikra, M, Hodnefjell, Å V, Feyissa, A H & Skipnes, D 2020, ' Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach ', Journal of Food Engineering, vol. 281, 110004 . https://doi.org/10.1016/j.jfoodeng.2020.110004
Journal of Food Engineering
Journal of Food Engineering
Shrinkage of cod filets and loins during heating is associated with unwanted changes in the product appearance and eating properties, including liquid loss, loss of juiciness and increased hardness. In this paper, shrinkage of minced cod filets expos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e265f6306601910215fbedf58d09f16
https://orbit.dtu.dk/en/publications/47d2ee40-919e-4a13-97fe-44b63869b0b4
https://orbit.dtu.dk/en/publications/47d2ee40-919e-4a13-97fe-44b63869b0b4
Autor:
Mette R. Vaka, Irja Sunde Roiha, Trond Løvdal, Cecilie Lindseth, Dagbjørn Skipnes, Bjørn Tore Lunestad, Marthe Jordbrekk Blikra
Publikováno v:
Journal of the Science of Food and Agriculture. 99:1198-1206
Background: There has been a rapid increase in the number of seaweed farms in the Western world, and it is crucial for these companies and their customers to have standardized methods for quality assessment and optimization. The aim of this study was
Autor:
Dagbjørn Skipnes, Aberham Hailu Feyissa, Marthe Jordbrekk Blikra, Mette R. Vaka, Flemming Jessen
Publikováno v:
LWT-Food Science and Technology
Jordbrekk Blikra, M, Jessen, F, Feyissa, A H, Vaka, M R & Skipnes, D 2020, ' Low-concentration salting of cod loins : The effect on biochemical properties and predicted water retention during heating ', LWT, vol. 118, 108702 . https://doi.org/10.1016/j.lwt.2019.108702
Lebensmittel-Wissenschaft + Technologie
Jordbrekk Blikra, M, Jessen, F, Feyissa, A H, Vaka, M R & Skipnes, D 2020, ' Low-concentration salting of cod loins : The effect on biochemical properties and predicted water retention during heating ', LWT, vol. 118, 108702 . https://doi.org/10.1016/j.lwt.2019.108702
Lebensmittel-Wissenschaft + Technologie
Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5134d837b44bc83eddd7cbf919c6e4a2
https://hdl.handle.net/11250/2643195
https://hdl.handle.net/11250/2643195
Publikováno v:
Jordbrekk Blikra, M, Skipnes, D & Feyissa, A H 2019, ' Model for heat and mass transport during cooking of cod loin in a convection oven ', Food Control, vol. 102, pp. 29-37 . https://doi.org/10.1016/j.foodcont.2019.03.001
Mathematical modeling of cooking of several muscle foods has been accomplished, however there are very few models predicting cooking of fish. In this study, a 3D mathematical model of transport phenomena describing baking of cod muscle in a convectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd84fb87eeaf6cd6c729518c0d3a4fc4
http://hdl.handle.net/11250/2601757
http://hdl.handle.net/11250/2601757