Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Paulina E. Romotowska"'
Autor:
Sigurjon Arason, María Gudjónsdóttir, Huong Thi Thu Dang, Paulina E. Romotowska, Magnea G. Karlsdóttir, Minh Van Nguyen, Tumi Tómasson
Publikováno v:
Journal of the American Oil Chemists' Society. 94:1439-1449
Unstable conditions are commonly encountered during industrial storage and transportation of frozen fish. Temperature stress and fluctuations may increase the amount of unfrozen water in the muscle and enzymatic activity and lipid oxidation can thus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b09e19b83c85ead92878687831c712f
https://doi.org/10.1007/s11746-017-3053-4
https://doi.org/10.1007/s11746-017-3053-4
Autor:
Sigurjón Arason, María Gudjónsdóttir, Magnea G. Karlsdóttir, Paulina E. Romotowska, Hordur G. Kristinsson
Publikováno v:
LWT - Food Science and Technology. 83:275-282
Interruption of a temperature-controlled cold-chain, is a common problem during transportation and storage of food. The objective of the study was to investigate stability of Atlantic mackerel as subjected to temperature abuse (−12 °C for 1 month)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93b38dfc4ee78ca195626104edc88126
https://doi.org/10.1016/j.lwt.2017.05.024
https://doi.org/10.1016/j.lwt.2017.05.024
Autor:
Izumi Sone, Torstein Skåra, Magnea G. Karlsdóttir, Hildur Inga Sveinsdóttir, Paulina E. Romotowska, Ingrid Undeland, Guðmundur Stefánsson, Karin Larsson
Publikováno v:
European Food Research and Technology
Publisher's version (útgefin grein)
This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stabil
This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::128d5fddc470dd2953b5a56327b1e10e
Autor:
Sigurjón Arason, Magnea G. Karlsdóttir, María Gudjónsdóttir, Paulina E. Romotowska, Hordur G. Kristinsson
Publikováno v:
Journal of Food Composition and Analysis. 49:9-18
Atlantic mackerel (Scomber scombrus) appears in Icelandic waters during its heavy feeding period, resulting in variation in product quality. Fish caught at different times during the summers of 2012 and 2013 (July, August, September) and at different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::533a978c0c93a96ee075580b66d4f942
https://doi.org/10.1016/j.jfca.2016.03.005
https://doi.org/10.1016/j.jfca.2016.03.005
Autor:
María Gudjónsdóttir, Hordur G. Kristinsson, Magnea G. Karlsdóttir, Sigurjón Arason, Paulina E. Romotowska
Publikováno v:
International Journal of Food Science & Technology. 51:1711-1720
Summary Lipid deterioration of mackerel caught in Icelandic waters was studied, as affected by different frozen storage temperatures (−18 °C vs. −25 °C) and seasonal variation (August vs. September). The lipid stability was investigated by anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7401d640414e6d0a20d0ff0ab66f2d87
https://doi.org/10.1111/ijfs.13146
https://doi.org/10.1111/ijfs.13146
Publikováno v:
Food research international (Ottawa, Ont.). 116
Fast and non-destructive prediction of the quality characteristics of food products during frozen storage are of great value both for the food industry and the consumers. The current study investigated the potential of using low field Nuclear Magneti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dce22e50ba21a125392391e5fec338b
https://pubmed.ncbi.nlm.nih.gov/30716970
https://pubmed.ncbi.nlm.nih.gov/30716970