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2019
1 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen.
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood. Lebensmittel-Wissenschaft + Technologie 2019 ;Volum 101. s. 123-129
NOFIMA NTNU Untitled
 
2 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen.
Salt and CO2 solubility. 49th WEFTA Conference; 2019-10-14 - 2019-10-18
NOFIMA NTNU Untitled
 
3 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Ahlsen, Vidar B; Lerfall, Jørgen.
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere. Journal of Food Science 2019 ;Volum 84.(12) s. 3364-3372
NOFIMA NTNU Untitled
 
4 Joensen, Sjúrður; Hansen, Anlaug Ådland; Rotabakk, Bjørn Tore; Ageeva, Tatiana Nikolaevna; Martinsen, Gustav; Heia, Karsten; Carlehög, Mats; Rode, Tone Mari.
Holdbarheten på tørrfisk og utvannet tørrfisk. Tørrfiskkonferansen 2019; 2019-05-24
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5 Rode, Tone Mari; Rotabakk, Bjørn Tore.
Lyst på saltfisk eller klippfisk til middag i dag?. Fra fjord til bord - Blogg - forskning.no 2019
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6 Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin.
Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-580-4) 28 s. Nofima rapportserie(3/2019)
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7 Rotabakk, Bjørn Tore.
Stockfish, food safety and storage. Presentasjon for Norges sjømatråd; 2019-11-06
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8 Rotabakk, Bjørn Tore.
Viktig tørrfiskmarked sliter med insekter - sprayer kreftfremkallende middel på fisken. Fiskeribladet [Avis] 2019-12-02
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9 Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lorentzen, Grete Elisabeth.
Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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10 Rotabakk, Bjørn Tore; Iversen, Stian Gjerstad.
Hvorfor smaker agurksalat så godt til laks?.
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2018
11 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen.
Lightly processed seafood – Improving shelf life and food quality. 48th WEFTA meeting; 2018-10-15 - 2018-10-18
NTNU Untitled
 
12 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen.
The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product. Journal of Food Engineering 2018 ;Volum 216. s. 151-158
NOFIMA NTNU Untitled
 
13 Heia, Karsten; Roth, Bjørn; Løvdal, Trond; Rotabakk, Bjørn Tore.
Direkte filetering og superkjøling av fisk, effekt på kvalitet og holdbarhet. Fagsamling slakting av laks og fremtidige løsninger for prosessering; 2018-03-06
NOFIMA Untitled
 
14 Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore.
Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods. Journal of Food Science 2018 ;Volum 83.(12) s. 3099-3109
NOFIMA NTNU Untitled
 
15 Rotabakk, Bjørn Tore.
Emerging Technologies. (Section V: New Processing, Conservation and Food packaging Technologies). Innovation and biotechnology for a more competitive and sustainable marine and food sector; 2018-09-10
NOFIMA Untitled
 
16 Rotabakk, Bjørn Tore; Iversen, Stian Gjerstad.
Fiskekakenes innerste hemmeligheter. Fra fjord til bord - Blogg - forskning.no 2018
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17 Rotabakk, Bjørn Tore; Melberg, Gaute Lunde; Lerfall, Jørgen.
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.). Food technology and biotechnology 2018 ;Volum 56.(2) s. 238-246
NOFIMA NTNU Untitled
 
18 Roth, Bjørn; Rotabakk, Bjørn Tore.
Nofima: Laksenæring er på babystadiet. Fiskeribladet 2018
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2017
19 Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen.
Effect of heat treatment and packaging technique on the microbial community of lightly processed seafood. 47th WEFTA meeting; 2017-10-09 - 2017-10-12
NTNU Untitled
 
20 Lerfall, Jørgen; Hasli, Pål Rune; Skare, Even Flønes; Olsen, Rolf Erik; Rotabakk, Bjørn Tore; Roth, Bjørn; Slinde, Erik; Egelandsdal, Bjørg Tordis.
A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality. Food Chemistry 2017 ;Volum 225. s. 37-44
HAVFORSK NOFIMA NTNU NMBU Untitled
 
21 Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Rotabakk, Bjørn Tore.
Innovative use of CO2 in heat processing of Atlantic salmon. West European Fish Technologists Association Conference; 2017-10-09 - 2017-10-13
NOFIMA NTNU Untitled
 
22 Lerfall, Jørgen; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Rotabakk, Bjørn Tore.
Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C. Lebensmittel-Wissenschaft + Technologie 2017 ;Volum 85.(Part A) s. 45-51
NOFIMA NTNU NMBU Untitled
 
23 Olsen, Anna; Lerfall, Jørgen; Bar, Eirin Marie Skjøndal; Thevik, Kristine; Rotabakk, Bjørn Tore.
Developing an industrial scale processing line for muscle food using Soluble Gas Stabilization (SGS) technology. EFFoST2017; 2017-11-13 - 2017-11-16
NTNU Untitled
 
24 Rotabakk, Bjørn Tore.
Kunnskap gir lakseløft. NSL Sjømatdagene 2018; 2017-01-16 - 2017-01-17
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25 Rotabakk, Bjørn Tore.
Kunnskap gir lakseløft. Verdivalg i lakseoppdrett; 2017-09-21
NOFIMA Untitled
 
26 Rotabakk, Bjørn Tore; Cojocaru, Andreea-Laura; Heia, Karsten; Roth, Bjørn.
Direkteprosessering er fremtiden for norsk laksenæring. Lakseforedling - AquaNor 2017; 2017-08-15 - 2017-08-18
NOFIMA UIS Untitled
 
27 Rotabakk, Bjørn Tore; Heia, Karsten; Nordtvedt, Tom Ståle; Løvdal, Trond; Stien, Lars Helge; Roth, Bjørn.
Direct filleting and super chilling of Atlantic salmon. 47th WEFTA Conference; 2017-10-10 - 2017-10-12
HAVFORSK OCEAN NOFIMA Untitled
 
28 Rotabakk, Bjørn Tore; Skuland, Aase Vorre.
Effect of freezing and thawing of salted and smoked Atlantic salmon. 47th WEFTA Conference; 2017-10-10 - 2017-10-12
NOFIMA Untitled
 
2016
29 Abel, Nanna; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen.
Influence of modified atmosphere, storage temperature, and fatty acid composition on carbon dioxide solubility in fish mince. 46th WEFTA meeting; 2016-10-12 - 2016-10-14
NOFIMA NTNU Untitled
 
30 Heia, Karsten; Rotabakk, Bjørn Tore; Roth, Bjørn.
Direct filleting of Atlantic salmon - Blood issues?. 46th WEFTA meeting; 2016-10-12 - 2016-10-14
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31 Lerfall, Jørgen; Rotabakk, Bjørn Tore.
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon. Food science and technology international 2016 ;Volum 22.(2) s. 153-163
NOFIMA NTNU Untitled
 
32 Lorentzen, Grete Elisabeth; Rotabakk, Bjørn Tore; Olsen, Stein Harris; Skuland, Aase Vorre; Siikavuopio, Sten Ivar.
Shelf life of snow crab clusters (Chioneocetes opilio) stored at 0 and 4 °C. Food Control 2016 ;Volum 59. s. 454-460
NOFIMA Untitled
 
33 Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Skare, Even Flønes; Hasli, Pål Rune; Lerfall, Jørgen.
Consumer test for smoked salmon from diploid and triploid Atlantic salmon (Salmo salar). 46th WEFTA meeting; 2016-10-12 - 2016-10-14
NOFIMA NTNU NMBU Untitled
 
2015
34 Cabral, Gabriel Junqueira; Saores, Lenilton Santos; de Lima, Marieli; Teleken, Jonhy T.; Carciofi, Bruno Augusto M.; Rotabakk, Bjørn Tore; Sivertsvik, Morten; Fritz, Alcilene Rodrigues Monteiro.
Soluble Gas Stabilization (SGS) Process to Inhibit Microbial of Non-Respiring Food. Food Chemistry & Technology (FCT-2015); 2015-11-16 - 2015-11-18
NOFIMA Untitled
 
35 Hansen, Anlaug Ådland; Rødbotten, Marit; Lea, Per; Rotabakk, Bjørn Tore; Birkeland, Sveinung; Pettersen, Marit Kvalvåg.
Effect of Transport Packaging and Repackaging into Modified Atmosphere on Shelf Life and Quality of Thawed Atlantic Cod Loins. Packaging technology & science 2015 ;Volum 28.(11) s. 925-938
NOFIMA Untitled
 
36 Lerfall, Jørgen; Heia, Karsten; Rotabakk, Bjørn Tore; Roth, Bjørn.
Directly filleted Atlantic salmon - Effect of rinsing regime on color and stability of carotenoids in fillet surface. International Conference on Food Chemistry and Technology; 2015-11-16 - 2015-11-18
NOFIMA NTNU Untitled
 
37 Lerfall, Jørgen; Roth, Bjørn; Skare, Even Flønes; Henriksen, Aksel; Betten, Tore; Dziatkowiak-Stefaniak, Magdalena; Rotabakk, Bjørn Tore.
Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage. Food Chemistry 2015 ;Volum 175. s. 157-165
NOFIMA NTNU UIS Untitled
 
38 Nordtvedt, Tom Ståle; Tobiassen, Torbjørn; Rotabakk, Bjørn Tore.
Forlengelse av prerigortid for laks ved superkjøling. Trondheim: SINTEF Fiskeri og havbruk AS 2015 (ISBN 978-82-14-05886-4) 19 s. SINTEF Fiskeri og havbruk AS(A 27085)
OCEAN NOFIMA Untitled
 
39 Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore.
Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua. Food Control 2015 ;Volum 51. s. 108-113
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40 Rotabakk, Bjørn Tore.
Erfaringer fra FoU-samarbeid med bedrifter. SVF-602 FoU-strategi og -ledelse for sjømatnæringa; 2015-09-08
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41 Rotabakk, Bjørn Tore.
Lavere drypptap for laks. Næringsnytte 2015 ;Volum 5. s. 35-
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42 Vasile, Cornelia; Munteanu, Bogdan; Brebu, Mihai Adrian; Stoleru, Elena; Darie-Nita, Raluca; Mitelut, Amalia Carme; Popa, Mona Elena; Tanase, Elisabeta Elena; Mihai, Adriana Laura; Draghici, Mihaela; Rosnes, Jan Thomas; Sivertsvik, Morten; Løvdal, Trond; Rotabakk, Bjørn Tore.
Chitosan/natural oils as components in innovative formulations for food packaging. NEEFOOD 2015 (3rd North and East European Congress on Food); 2015-05-20 - 2015-05-23
NOFIMA Untitled
 
2014
43 Birkeland, Sveinung; Rotabakk, Bjørn Tore.
Effects of additives and packaging method on quality and microbiological characteristics in mild thermal processed fish mince. Journal of Aquatic Food Product Technology 2014 ;Volum 23.(4) s. 368-384
NOFIMA Untitled
 
44 de Lima, Marieli; Christensen, Line Bach; Kramer, Lene; Rotabakk, Bjørn Tore; Lerin, Lidomar Alberto; Monteiro, Alcilene; Sivertsvik, Morten.
Estudo da desnaturação proteica em mexilhão (Mytilus edulis) durante tratamento térmico (Study of protein denaturation in mussel (Mytilus edulis) during heat treatment). COBEQ 2014 (XX Brazilian Congress of Chemical Engineering); 2014-10-19 - 2014-10-22
NOFIMA Untitled
 
45 de Lima, Marieli; Rotabakk, Bjørn Tore; Lerin, Lidomar Alberto; Monteiro, Alcilene; Sivertsvik, Morten.
Aplicação da Alta Pressão Hidrostática (APH) combinada com a pré-solubilização de CO2 em mexilhões azuis cozidos (Mytilus edulis) (Application of High Hydrostatic Pressure (HPP) combined with pre-solubilization of CO2 in cooked blue mussels (Mytilus edulis)). COBEQ 2014 (XX Brazilian Congress of Chemical Engineering); 2014-10-19 - 2014-10-22
NOFIMA Untitled
 
46 Herland, Hilde; Joensen, Sjurdur; Rotabakk, Bjørn Tore.
Økt holdbarhet på utvannet tørrfisk for innenlandsmarkedet. Tromsø: Nofima 2014 (ISBN 978-82-8296-150-9) 20 s. Nofima rapportserie(1/2014)
NOFIMA Untitled
 
47 Johansson, Kristin; Kotkamo, Sami; Rotabakk, Bjørn Tore; Johansson, Caisa; Kuusipalo, Jurkka; Jönsson, Leif J.; Järnström, Lars.
Extruded polymer films for optimal enzyme-catalyzed oxygen scavenging. Chemical Engineering Science 2014 ;Volum 108. s. 1-8
NOFIMA Untitled
 
48 Lerfall, Jørgen; Rotabakk, Bjørn Tore.
Short time increased muscle temperature during primary processing of Atlantid salmon - Impacts on drip loss, rigor mortis and subsequent quality of cold-smoked fillets. 44th WEFTA meeting; 2014-06-09 - 2014-06-11
NOFIMA NTNU Untitled
 
49 Lorentzen, Grete Elisabeth; Skuland, Aase Vorre; Sone, Izumi; Johansen, Jørn-Owe; Rotabakk, Bjørn Tore.
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage. Food Control 2014 ;Volum 42. s. 207-213
NOFIMA Untitled
 
50 Meredith, H; Valdramidis, Vasilis P; Rotabakk, Bjørn Tore; Sivertsvik, Morten; McDowell, D.A.; Bolton, D.J..
Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets. Food microbiology 2014 ;Volum 44. s. 196-203
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