Hasil Pencarian - JANNA CROPOTOVA

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  1. 1
    Development and quality assessment of heat-stable fruit fillings containing dietary fibers

    Development and quality assessment of heat-stable fruit fillings containing dietary fibers oleh Janna CROPOTOVA

    Diterbitkan 2015-12-01
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  2. 2
    An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

    An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry oleh Liana Claudia Salanță, Janna Cropotova

    Diterbitkan 2022-09-01
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  3. 3
    The use of seedless grape varieties for developing dairy-free creams

    The use of seedless grape varieties for developing dairy-free creams oleh Janna CROPOTOVA, Svetlana POPEL, Elena DRAGANOVA, Lidia PARSHAKOVA, Alexandra COLESNICENCO

    Diterbitkan 2017-10-01
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  4. 4
    CLOUD COMPUTING AND INTERNET OF THINGS FOR SMART CITY DEPLOYMENTS

    CLOUD COMPUTING AND INTERNET OF THINGS FOR SMART CITY DEPLOYMENTS oleh GEORGE SUCIU, ALEXANDRU VULPE, GYORGY TODORAN, JANNA CROPOTOVA, VICTOR SUCIU

    Diterbitkan 2013-05-01
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  5. 5
    Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction

    Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction oleh Bashir Bashiri, Janna Cropotova, Kristine Kvangarsnes, Olga Gavrilova, Raivo Vilu

    Diterbitkan 2024-04-01
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  6. 6
    CLOUD COMPUTING AND BIG DATA AS CONVERGENT TECHNOLOGIES FOR RETAIL PRICING STRATEGIES OF SMEs

    CLOUD COMPUTING AND BIG DATA AS CONVERGENT TECHNOLOGIES FOR RETAIL PRICING STRATEGIES OF SMEs oleh George SUCIU, Gyorgy TODORAN, Adelina OCHIAN, Victor SUCIU, Janna CROPOTOVA

    Diterbitkan 2014-05-01
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  7. 7
    The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins

    The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in... oleh Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad

    Diterbitkan 2019-01-01
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  8. 8
    Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

    Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets oleh Abdo Hassoun, Janna Cropotova, Turid Rustad, Karsten Heia, Stein-Kato Lindberg, Heidi Nilsen

    Diterbitkan 2020-04-01
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  9. 9
    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)

    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 (Dicentr... oleh Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Marco Dalla Rosa, Turid Rustad

    Diterbitkan 2021-01-01
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  10. 10
    Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

    Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material oleh Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh Tiwari, Janna Cropotova

    Diterbitkan 2024-01-01
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  11. 11
    Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (<i>Oncorhynchus mykiss)</i> and Atlantic Salmon (<i>Salmo salar</i>) Rest Raw Material Pretreated by High Pressure

    Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (<i>Oncorhynchus mykiss)</i> and Atlantic Salmon (<i>Salmo salar</i>) Rest Raw Mate... oleh Elissavet Kotsoni, Egidijus Daukšas, Grete Hansen Aas, Turid Rustad, Brijesh K. Tiwari, Janna Cropotova

    Diterbitkan 2024-06-01
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  12. 12
    Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

    Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes oleh Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad

    Diterbitkan 2021-01-01
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  13. 13
    Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

    Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus) oleh Janna Cropotova, Kristine Kvangarsnes, Turid Rustad, Janne Stangeland, Gabriella Roda, Melissa Fanzaga, Martina Bartolomei, Carmen Lammi

    Diterbitkan 2024-09-01
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  14. 14
    Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

    Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate oleh Kristine Kvangarsnes, Egidijus Dauksas, Ignat Tolstorebrov, Turid Rustad, Martina Bartolomei, Ruoxian Xu, Carmen Lammi, Janna Cropotova

    Diterbitkan 2023-07-01
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  15. 15
    Rainbow Trout (<i>Oncorhynchus mykiss</i>) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities

    Rainbow Trout (<i>Oncorhynchus mykiss</i>) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities oleh Martina Bartolomei, Janna Cropotova, Carlotta Bollati, Kristine Kvangarsnes, Lorenza d’Adduzio, Jianqiang Li, Giovanna Boschin, Carmen Lammi

    Diterbitkan 2023-02-01
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  16. 16
    Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

    Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation oleh Juan M. Pérez-Andrés, Janna Cropotova, Sabine M. Harrison, Nigel P. Brunton, Patrick J. Cullen, Turid Rustad, Brijesh K. Tiwari

    Diterbitkan 2020-12-01
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  17. 17
    Transformation of Seafood Side-Streams and Residuals into Valuable Products

    Transformation of Seafood Side-Streams and Residuals into Valuable Products oleh Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleissner, Stephanie Schönfelder, Kristine Kvangarsnes, Egidijus Dauksas, Turid Rustad, Janna Cropotova, Volker Heinz, Sergiy Smetana

    Diterbitkan 2023-01-01
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  18. 18
    Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

    Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives oleh Abdo Hassoun, Guillermo Garcia-Garcia, Hana Trollman, Sandeep Jagtap, Carlos Parra-López, Janna Cropotova, Zuhaib Bhat, Piera Centobelli, Abderrahmane Aït-Kaddour

    Diterbitkan 2023-01-01
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  19. 19
    Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets

    Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets oleh Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, Christopher J. Bryant, Guillermo García García, Carlos Parra-López, Sandeep Jagtap, Hana Trollman, Janna Cropotova, Francisco J. Barba

    Diterbitkan 2022-01-01
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  20. 20
    Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

    Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge oleh Abdo Hassoun, Janna Cropotova, Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Carlos Parra-López, Nilesh Nirmal, Fatih Özogul, Zuhaib Bhat, Abderrahmane Aït-Kaddour, Gioacchino Bono

    Diterbitkan 2023-01-01
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