Hasil Pencarian - Jens Petter Wold

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  1. 1
    NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry

    NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry oleh Atle Løvland, Jens Petter Wold

    Diterbitkan 2020-07-01
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  2. 2
    Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy.

    Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy. oleh Jens Petter Wold, Eva Veiseth-Kent, Vibeke Høst, Atle Løvland

    Diterbitkan 2017-01-01
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  3. 3
    Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy

    Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy oleh Jens Petter Wold, Marion O’Farrell, Petter Vejle Andersen, Jon Tschudi

    Diterbitkan 2021-04-01
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  4. 4
    In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production

    In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production oleh Lars Erik Solberg, Jens Petter Wold, Katinka Dankel, Jorun Øyaas, Ingrid Måge

    Diterbitkan 2023-02-01
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  5. 5
    In-Line Estimation of Fat Marbling in Whole Beef Striploins (<i>Longissimus lumborum</i>) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

    In-Line Estimation of Fat Marbling in Whole Beef Striploins (<i>Longissimus lumborum</i>) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin oleh Jens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, Mats Carlehøg, Karen Wahlstrøm Sanden, Rune Rødbotten

    Diterbitkan 2022-04-01
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  6. 6
    Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

    Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study oleh Nils Kristian Afseth, Katinka Dankel, Petter Vejle Andersen, Gareth Frank Difford, Siri Storteig Horn, Anna Sonesson, Borghild Hillestad, Jens Petter Wold, Erik Tengstrand

    Diterbitkan 2022-03-01
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  7. 7
    Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

    Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances oleh Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo, Jens Petter Wold

    Diterbitkan 2020-09-01
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  8. 8
    Characterization of wooden breast myopathy: a focus on syndecans and ECM remodeling

    Characterization of wooden breast myopathy: a focus on syndecans and ECM remodeling oleh Lucie Pejšková, Sissel Beate Rønning, Matthew Peter Kent, Nina Therese Solberg, Vibeke Høst, To Thu-Hien, Jens Petter Wold, Marianne Lunde, Ellen Mosleth, Addolorata Pisconti, Svein Olav Kolset, Cathrine Rein Carlson, Mona Elisabeth Pedersen

    Diterbitkan 2023-12-01
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