Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Revilija, Mozuraityte"'
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34373- (2024)
Salmon backbones make up about 10 % of the total fish weight and contain valuable proteins, collagen and lipids that can be used for marine ingredients production. Gelatine is derived from the collagen fraction and this study evaluated how different
Externí odkaz:
https://doaj.org/article/9901a6617c074c6596998b50e9da1533
Autor:
Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Eva Falch
Publikováno v:
Foods, Vol 13, Iss 13, p 2133 (2024)
Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on the quality
Externí odkaz:
https://doaj.org/article/2ccc4d30df1a46539634c3ac3affb54f
Autor:
Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Inger Beate Standal, Monika Kopczyk, Eva Falch
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16972- (2023)
The main objective of this study was to investigate how the freshness of saithe (Pollachius virens) viscera affected the quality, composition and yield of oil obtained by silaging. Minced viscera with and without liver were stored separately for up t
Externí odkaz:
https://doaj.org/article/5b512f4c05a5462a8213b18774bb024d
Autor:
Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 4-15 (2021)
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, an
Externí odkaz:
https://doaj.org/article/33b0bb89cd3a41da826ffb68ebb8589e
Autor:
Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 2, Pp 191-199 (2019)
The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosemary extract with ascorbyl palmitate) on quality parameters of Atlantic
Externí odkaz:
https://doaj.org/article/a66d05011741427f95d13407626bfd2f
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10984 (2021)
With the world population set to approach an estimated 9 billion by 2050, against a background of finite natural resources, we need renewable biological resources for securing healthy food and animal feed to meet the nutritional requirements of the g
Externí odkaz:
https://doaj.org/article/02673a2611a64e09b15d8b628195f467
Publikováno v:
Biotechnology Reports, Vol 11, Iss C, Pp 99-109 (2016)
Bioactivities of bulk fish protein hydrolysates (FPH) from defatted salmon backbones obtained with eight different commercial enzymes and their combinations were tested. All FPH showed antioxidative activity in vitro. DPPH scavenging activity increas
Externí odkaz:
https://doaj.org/article/b0fab38cd8744e25b37963ea2c5a362b
Autor:
Janna, Cropotova, Revilija, Mozuraityte, Inger Beate, Standal, Olga, Szulecka, Tomasz, Kulikowski, Adam, Mytlewski, Turid, Rustad
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 4-15 (2021)
Food Technology and Biotechnology
Volume 59
Issue 1
Food Technology and Biotechnology
Volume 59
Issue 1
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, an
Publikováno v:
International Journal of Food Science & Technology. 56:1918-1928
Publikováno v:
Food Control
The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical and data analysis methods. Sous vide-cooking at 70 °C and 80 °C