452 results on '"Rustad, Turid"'
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2. Composition and Calories
3. Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing
4. Tuna sidestream valorization: a circular blue bioeconomy approach
5. Enzymatic hydrolysis of chicken viscera and bones: Rest raw material characterization and evaluation of industrially relevant process parameters on product yields
6. Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times
7. Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries
8. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms
9. Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate
10. Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality
11. Trends in food emulsion technology: Pickering, nano-, and double emulsions
12. 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
13. Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis
14. Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology.
15. Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material
16. Turid Rustad: Navigating the seas of seafood processing
17. Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review
18. Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction
19. Bioconversion of Marine By-Products into Edible Protein
20. The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)
21. Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)
22. The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review
23. Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability
24. Pelagics: What are the opportunities and challenges?
25. Contributors
26. Low-fat (<50%) oil-in-water emulsions
27. Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile
28. Application of NMR Spectroscopy and Conventional Analytical Methods for the Assessment of Wastewater from Food Industry
29. Extraction, partial purification and characterization of alkaline protease from rainbow trout (Oncorhynchus Mykiss) viscera
30. The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
31. Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value
32. Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed
33. Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal
34. Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
35. Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
36. Transformation of Seafood Side-Streams and Residuals into Valuable Products
37. Physicochemical and Functional Properties of Rainbow Trout (Oncorhynchus Mykiss) Hydrolysate
38. Bioactivities of fish protein hydrolysates from defatted salmon backbones
39. NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4 °C
40. Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality
41. Chapter 6 - Protein from seafood
42. Marine Bioactive Peptides and Protein Hydrolysates: Generation, Isolation Procedures, and Biological and Chemical Characterizations : Protein and Peptides from Marine Byproducts
43. Influence of human gastric juice on oxidation of marine lipids – in vitro study
44. Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process
45. Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua)
46. Properties of Calanus finmarchicus biomass during frozen storage after heat inactivation of autolytic enzymes
47. Activity of caffeic acid in different fish lipid matrices: A review
48. Analysing multivariate storage data of seafood spreads. A case study based on combining split-plot design, principal component analysis and partial least squares predictions
49. The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study
50. Superchilling of food: A review
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