Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Stina Frosch"'
Autor:
Aberham Hailu Feyissa, Stina Frosch
Publikováno v:
Foods, Vol 12, Iss 18, p 3369 (2023)
This work focuses on the modelling of the heat transfer in the key processes during the manufacturing of salted–smoked loin pork, a traditional Danish product called “Hamburgerryg”. Drying, smoking, steam-cooking, water-cooling, and air-cooling
Externí odkaz:
https://doaj.org/article/e0e5968a5ea149bbb98cbeee18115bce
Publikováno v:
PLoS ONE, Vol 6, Iss 10, p e26492 (2011)
When producing aquaculture fish feed pellets, the size of the output product is of immense importance. As the production method cannot produce pellets of constant and uniform size using constant machine settings, there is a demand for size control. F
Externí odkaz:
https://doaj.org/article/ad27dabf21f7492d8fbfd4109c57b4ec
Publikováno v:
PLoS ONE, Vol 6, Iss 5, p e19032 (2011)
Multispectral imaging has been evaluated for characterization of the concentration of a specific cartenoid pigment; astaxanthin. 59 fillets of rainbow trout, Oncorhynchus mykiss, were filleted and imaged using a rapid multispectral imaging device for
Externí odkaz:
https://doaj.org/article/e636d6f18b4741d28a0b776dcfaeee37
Publikováno v:
In Chemometrics and Intelligent Laboratory Systems 2007 86(1):35-51
Publikováno v:
Aquaculture. 479:378-383
It is well know that factors like fat content and texture affect the yield when making products from Atlantic salmon (Salmo salar L.). The relation between these factors and other quality attributes like water holding capacity and protein content, ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f497653edaddf6bc780c15f08fed6c79
https://doi.org/10.1016/j.aquaculture.2017.06.016
https://doi.org/10.1016/j.aquaculture.2017.06.016
Publikováno v:
Animal Feed Science and Technology. 221:157-166
This study examined the stability of extruded and astaxanthin-coated fish feed pellets during storage in a light box at 28 °C and 620 lx. Seven groups of fish feed pellets were vacuum coated with fish oil that contained levels of astaxanthin ranging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85ce3892c31b517b116f014211ab993e
https://doi.org/10.1016/j.anifeedsci.2016.08.007
https://doi.org/10.1016/j.anifeedsci.2016.08.007
Publikováno v:
Journal of Food Engineering. 179:28-35
Cooking is an important unit-operation in the production of cooked and peeled shrimps. The present study explores the feasibility of using ohmic heating for cooking of shrimps. The focus is on investigating the effects of different process parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e80de6a382291c4c1b98e1222e833083
https://doi.org/10.1016/j.jfoodeng.2016.01.022
https://doi.org/10.1016/j.jfoodeng.2016.01.022
Publikováno v:
Food research international (Ottawa, Ont.). 108
One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02257488910b1b0f2f4c2e5a6d3855fc
https://pubmed.ncbi.nlm.nih.gov/29735064
https://pubmed.ncbi.nlm.nih.gov/29735064
Publikováno v:
Journal of agricultural and food chemistry. 65(16)
A soft texture is undesired in Atlantic salmon as it leads to downgrading and reduced yield, yet it is a factor for which the cause is not fully understood. This lack of understanding highlights the need for identifying the cause of the soft texture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1db1cbbdd1940a975f13e92d89a3b49b
https://pubmed.ncbi.nlm.nih.gov/28391696
https://pubmed.ncbi.nlm.nih.gov/28391696
Autor:
Michael Engelbrecht Nielsen, María Gudjónsdóttir, Jacob Lercke Skytte, Gine Ørnholt-Johansson, Stina Frosch
Publikováno v:
Johansson, G Ø, Guðjónsdóttir, M, Nielsen, M E, Skytte, J L & Frosch, S 2017, ' Analysis of the production of salmon fillet-Prediction of production yield ', Journal of Food Engineering, vol. 204, pp. 80-87 . https://doi.org/10.1016/j.jfoodeng.2017.02.022
The aim was to investigate the influence of raw material variation in Atlantic salmon from aquaculture on filleting yield, and to develop a decision tool for choosing the appropriate raw material for optimized yield. This was achieved by tracking sal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cb786f4451fd64fcc4b98342343b20e
https://orbit.dtu.dk/en/publications/17315f4d-0064-4b53-9598-3d25efc433cd
https://orbit.dtu.dk/en/publications/17315f4d-0064-4b53-9598-3d25efc433cd
