Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Mats Carlehög"'
Autor:
Tone Aspevik, Silje Steinsholm, Birthe Vang, Mats Carlehög, Jan Arne Arnesen, Katerina Kousoulaki
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and
Externí odkaz:
https://doaj.org/article/cbd3883fe1b64b0b945fbd72416f060f
Autor:
Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Anlaug Ådland Hansen, Mats Carlehög, Kristian Hovde Liland
Publikováno v:
Foods, Vol 10, Iss 6, p 1340 (2021)
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause a
Externí odkaz:
https://doaj.org/article/9f4cd56733c040888ba29dae5d23273f
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
The aim of the study was to examine if small amounts of oxygen (O2) causing discolouration of salami exposed to light in the grocery store also cause adverse changes in the flavour and odour sensory profile. Sensory properties of packaged sliced sala
Externí odkaz:
https://doaj.org/article/8d93b27ec6bb47bda74bbc3a7cd6bc25
Publikováno v:
Journal of Aquatic Food Product Technology Volume 30, 2021-Issue 2
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology
The comparative sensory, nutritional, and chemical quality properties of protein hydrolysates produced from mackerel and salmon backbones, heads, and viscera were evaluated. All hydrolysates had hi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3228f0fea34c1055ccbe5a98c8cd292
https://doi.org/10.1080/10498850.2020.1868644
https://doi.org/10.1080/10498850.2020.1868644
Publikováno v:
Food Control. 144:109390
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1e906941f060279877823d8ca06d55d
https://doi.org/10.1016/j.foodcont.2022.109390
https://doi.org/10.1016/j.foodcont.2022.109390
Autor:
Anlaug Ådland Hansen, Kristian Hovde Liland, Marit Kvalvåg Pettersen, Mats Carlehög, Julie Nilsen-Nygaard
Publikováno v:
Foods
Foods, Vol 10, Iss 1340, p 1340 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1340, p 1340 (2021)
Volume 10
Issue 6
Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d697a9f980626feaaf347bccc8f8c293
Autor:
Merete Rusås Jensen, Birgitte Moen, Lars Erik Solberg, Even Heir, Mats Carlehög, Askild Lorentz Holck
Publikováno v:
International journal of food microbiology
Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health hazard to consumers, is linked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6d2d5be92899109c4e9d1407fab3fbb
https://pubmed.ncbi.nlm.nih.gov/33075693
https://pubmed.ncbi.nlm.nih.gov/33075693
Autor:
Martin Hansen Skjelvareid, Svein Kristian Stormo, Karsten Heia, Izumi Sone, Dagbjørn Skipnes, Torstein Skåra, Mats Carlehög
Publikováno v:
Journal of Aquatic Food Product Technology. 27:783-794
In this study, we targeted the surface bacteria of high quality vacuum-packed cod loins to investigate how this affected the shelf life. After heat processing, the storage temperature was kept at 4...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::407532c76cbbc3ec54c4ba9576bbbbee
https://doi.org/10.1080/10498850.2018.1499161
https://doi.org/10.1080/10498850.2018.1499161
Akademický článek
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Publikováno v:
Food Research International
This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall liking ratings (OL) were g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f870952df6d8d021c8161645d300dbf0
https://doi.org/10.1016/j.foodres.2017.08.049
https://doi.org/10.1016/j.foodres.2017.08.049