Zobrazeno 1 - 10
of 181
pro vyhledávání: '"Turid, Rustad"'
Autor:
Janna Cropotova, Kristine Kvangarsnes, Turid Rustad, Janne Stangeland, Gabriella Roda, Melissa Fanzaga, Martina Bartolomei, Carmen Lammi
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Fish protein hydrolysates (FPH) obtained by enzymatic hydrolysis allows for smart valorization of fish side streams. However, further treatments are normally needed to enhance bioactive and functional properties of the obtained FPH. At present, the c
Externí odkaz:
https://doaj.org/article/2fcde173bc7f4b8683f7fff875f53a86
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:
Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh K. Tiwari, Janna Cropotova
Publikováno v:
Marine Drugs, Vol 22, Iss 6, p 261 (2024)
Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic hydrolysis is an efficient method for the extraction of value-added compounds, but its effectivenes
Externí odkaz:
https://doaj.org/article/7d0b542168c84e299cf86d7051de5c91
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Fileting is a popular form of processing methods and in addition to being sold fresh or frozen, filets are used for preparation products battered and breaded filets. This generates considerable amount of side streams like skin, frames, and cut-offs w
Externí odkaz:
https://doaj.org/article/154bbf4806394fd3b7d8b41dce1acd48
Autor:
Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh Tiwari, Janna Cropotova
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionFish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application of non-thermal novel technologies can improve the extraction. High-pressure processing (HPP
Externí odkaz:
https://doaj.org/article/cc16c711afc84b379a1d3737e757c7ac
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 169 (2024)
Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °C to remov
Externí odkaz:
https://doaj.org/article/33e7306e4acf423f9be6df2c0f844c0d
Autor:
Jelena Stupar, Sunniva Hoel, Sigrid Strømseth, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19887- (2023)
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE
Externí odkaz:
https://doaj.org/article/8bb739567fa94732884b5aec9ad760dd
Autor:
Kristine Kvangarsnes, Egidijus Dauksas, Ignat Tolstorebrov, Turid Rustad, Martina Bartolomei, Ruoxian Xu, Carmen Lammi, Janna Cropotova
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17979- (2023)
Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, represent a sustainable so
Externí odkaz:
https://doaj.org/article/8a692aa8c40b48e080e5bf4c360bc20e
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
Publikováno v:
Foods, Vol 12, Iss 8, p 1659 (2023)
Significant amounts of marine raw material are lost on-board the deep-sea vessels due to fast quality degradation. Optimal on-board handling and processing strategies can upgrade these resources from waste to food ingredients rich in nutrients such a
Externí odkaz:
https://doaj.org/article/cfa2091411d04978a416c11a4722f99d