Hasil Pencarian - Turid Rustad

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  1. 1
    Utilization of Lumpfish (<i>Cyclopterus lumpus</i>) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

    Utilization of Lumpfish (<i>Cyclopterus lumpus</i>) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis oleh Abhilash Sasidharan, Elise Rabben Tronstad, Turid Rustad

    Diterbitkan 2024-04-01
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  2. 2
    Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain

    Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain oleh Mohd Abualtaher, Turid Rustad, Eirin Skjøndal Bar

    Diterbitkan 2021-12-01
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  3. 3
    Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

    Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake oleh Cecilie Wirenfeldt Nielsen, Turid Rustad, Susan Løvstad Holdt

    Diterbitkan 2021-01-01
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  4. 4
    Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review

    Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review oleh Sophie Kendler, Abhilash Sasidharan, Abhilash Sasidharan, Turid Rustad

    Diterbitkan 2024-01-01
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  5. 5
    Tuna viscera hydrolysate products prepared by different enzyme preparations improve the feed intake and growth of Asian seabass, Latescalcarifer, fed total fishmeal replacement diets

    Tuna viscera hydrolysate products prepared by different enzyme preparations improve the feed intake and growth of Asian seabass, Latescalcarifer, fed total fishmeal replacement die... oleh Rutchanee Chotikachinda, Chutima Tantikitti, Soottawat Benjakul, Turid Rustad

    Diterbitkan 2018-02-01
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  6. 6
    Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction

    Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction oleh Kristine Kvangarsnes, Sophie Kendler, Turid Rustad, Grete Hansen Aas

    Diterbitkan 2021-04-01
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  7. 7
    Upgrading Marine Oils from Cod (<i>Gadus morhua</i>) On-Board the Deep-Sea Vessels—From Waste to Value

    Upgrading Marine Oils from Cod (<i>Gadus morhua</i>) On-Board the Deep-Sea Vessels—From Waste to Value oleh Line Skontorp Meidell, Ana Karina Carvajal, Turid Rustad, Eva Falch

    Diterbitkan 2023-04-01
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  8. 8
    Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

    Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed oleh Veronica Hjellnes, Rasa Šližyte, Turid Rustad, Ana Karina Carvajal, Kirsti Greiff

    Diterbitkan 2020-05-01
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  9. 9
    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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  10. 10
    Bioactivities of fish protein hydrolysates from defatted salmon backbones

    Bioactivities of fish protein hydrolysates from defatted salmon backbones oleh Rasa Slizyte, Katariina Rommi, Revilija Mozuraityte, Peter Eck, Kathrine Five, Turid Rustad

    Diterbitkan 2016-09-01
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  11. 11
    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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  12. 12
    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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  13. 13
    Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

    Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms oleh Jelena Stupar, Sunniva Hoel, Sigrid Strømseth, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen

    Diterbitkan 2023-09-01
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  14. 14
    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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  15. 15
    Valorization of Saithe (<i>Pollachius virens</i>) Residuals into Protein Hydrolysates—Silaging as Preservation Technology

    Valorization of Saithe (<i>Pollachius virens</i>) Residuals into Protein Hydrolysates—Silaging as Preservation Technology oleh Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Eva Falch

    Diterbitkan 2024-07-01
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  16. 16
    Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal

    Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal oleh Petya Ivanova, Vesela I. Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad, Lidia Koleva

    Diterbitkan 2017-01-01
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  17. 17
    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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  18. 18
    Diversity and Antimicrobial Activity towards <i>Listeria</i> spp. and <i>Escherichia coli</i> among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

    Diversity and Antimicrobial Activity towards <i>Listeria</i> spp. and <i>Escherichia coli</i> among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood oleh Jelena Stupar, Ingunn Grimsbo Holøymoen, Sunniva Hoel, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen

    Diterbitkan 2021-01-01
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  19. 19
    Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity

    Ultrafiltration of Saithe (<i>Pollachius virens</i>) Protein Hydrolysates and Its Effect on Antioxidative Activity oleh Veronica Hjellnes, Turid Rustad, Ida-Johanne Jensen, Elin Eiken, Stine Marie Pettersen, Eva Falch

    Diterbitkan 2021-08-01
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  20. 20
    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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