Tuna sidestream valorization: a circular blue bioeconomy approach.

Autor: Sasidharan A; Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway.; Department of Fish Processing Technology, KUFOS, Kerala, India., Rustad T; Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway. turid.rustad@ntnu.no., Cusimano GM; AquaBioTech Group, Mosta, MST 1761, Malta.

Publikováno v: Environmental science and pollution research international [Environ Sci Pollut Res Int] 2024 Nov; Vol. 31 (53), pp. 62230-62248. Date of Electronic Publication: 2023 Jul 11.

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel ( Scomber scombrus ).

Autor: Cropotova J; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway., Kvangarsnes K; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway., Rustad T; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway., Stangeland J; Møreforsking AS, Ålesund, Norway., Roda G; Department of Pharmaceutical Sciences, Università degli Studi di Milano, Milano, Italy., Fanzaga M; Department of Pharmaceutical Sciences, Università degli Studi di Milano, Milano, Italy., Bartolomei M; Department of Pharmaceutical Sciences, Università degli Studi di Milano, Milano, Italy., Lammi C; Department of Pharmaceutical Sciences, Università degli Studi di Milano, Milano, Italy.

Publikováno v: Frontiers in nutrition [Front Nutr] 2024 Sep 04; Vol. 11, pp. 1446485. Date of Electronic Publication: 2024 Sep 04 (Print Publication: 2024).

Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates

Autor: Felix, M., Romero, A., Rustad, T., Guerrero, A.

Publikováno v: In Food and Bioproducts Processing March 2017 102:167-176

Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout ( Oncorhynchus mykiss) and Atlantic Salmon ( Salmo salar ) Rest Raw Material Pretreated by High Pressure.

Autor: Kotsoni E; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Daukšas E; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Aas GH; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Rustad T; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7034 Trondheim, Norway., Tiwari BK; Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland., Cropotova J; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway.

Publikováno v: Marine drugs [Mar Drugs] 2024 Jun 05; Vol. 22 (6). Date of Electronic Publication: 2024 Jun 05.

Determination of apparent diffusion coefficient in balls made from haddock mince during brining

Autor: Andreetta-Gorelkina, I.V., Gorelkin, I.V., Rustad, T.

Publikováno v: In Journal of Food Engineering April 2016 175:8-14