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2020
1 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh.
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies 2020 ;Volum 59. s. 1-8
OCEAN NTNU Untitled
 
2 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh.
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies 2020 ;Volum 59. s. 102236-
OCEAN NTNU Untitled
 
3 Cropotova, Janna; Rustad, Turid.
A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie 2020
NTNU Untitled
 
4 Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi.
Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors 2020 ;Volum 20.(8)
NOFIMA NTNU Untitled
 
5 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review. Regional Studies in Marine Science 2020 ;Volum 36:101293. s. 1-8
NTNU Untitled
 
6 Hjellnes, Veronica Hammer; Slizyte, Rasa; Rustad, Turid; Carvajal, Ana Karina; Greiff, Kirsti.
Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed. BMC Biotechnology 2020 ;Volum 20.(22)
OCEAN NTNU Untitled
 
7 Nielsen, Cecilie Wirenfeldt; Holdt, Susan Løvstad; Sloth, Jens Jørgen; Marinho, Goncalo Silva; Sæther, Maren; Funderud, Jon; Rustad, Turid.
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. Foods 2020 ;Volum 9.(5) s. 569-
NTNU Untitled
 
8 Ólafsdóttir, Aðalheiður; Déléris, Paul; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jónsdóttir, Rósa; Ragueneau, Émilie; Rebours, Céline; Rustad, Turid.
Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata). Algal Research 2020
MF NIBIO NTNU Untitled
 
9 Stevant, Pierrick Francois Denis; Ólafsdottir, Adalheidur; Déléris, Paul; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jónsdóttir, Rosa; Ragueneau, Émilie; Rebours, Céline; Rustad, Turid.
Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata). Algal Research 2020
MF NTNU Untitled
 
10 Sveinsdottir, Hildur Inga; Karlsdottir, Magnea G.; Arason, Sigurjón; Stefansson, Gudmundur; Sone, Izumi; Skåra, Torstein; Rustad, Turid; Larsson, Karin; Undeland, Ingrid; Gudjonsdottir, Maria.
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chemistry 2020
NOFIMA NTNU Untitled
 
11 Thoresen, P. Paulsen; Álvarez García, Rebeca; Vaka, Mette Risa; Rustad, Turid; Sone, Izumi; Noriega Fernández, Estefanía.
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis. Innovative Food Science & Emerging Technologies 2020 ;Volum 64. s. 1-9
NOFIMA NTNU Untitled
 
12 Tveit, Guro Møen; Carvajal, Ana Karina; Falch, Eva; Slizyte, Rasa; Remme, Jannicke; Grimsmo, Leif; Thakur, Maitri; Toldnes, Bendik; Vidarsson, Jonas R.; Rustad, Turid.
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. AMITY University Noida: AMITY 2020 39 s.
OCEAN NTNU Untitled
 
13 Tveit, Guro Møen; Carvajal, Ana Karina; Slizyte, Rasa; Meldstad, Fataneh; Nordtvedt, Tom Ståle; Remme, Jannicke; Rustad, Turid.
ENZYMATIC HYDROLYSIS OF COD HEADS – effect of freezing and thawing on the quality and composition of protein hydrolysates. 6th IIR Conference on Sustainability and the cold chain, Session on Food Quality; 2020-08-26 - 2020-08-28
OCEAN NTNU Untitled
 
14 Tveit, Guro Møen; Carvajal, Ana Karina; Slizyte, Rasa; Meldstad, Fataneh; Nordtvedt, Tom Ståle; Remme, Jannicke; Rustad, Turid.
Enzymatic hydrolysis of cod heads – effect of freezing and thawing on the quality and composition of protein hydrolysates. I: 6th IIR Conference on Sustainability and the Cold Chain - Proceedings. International Institute of Refrigeration 2020 ISBN 978-2-36215-036-4.
OCEAN NTNU Untitled
 
2019
15 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
 
16 Andevari, Ghasem; Rezaei, Masoud; Tabarsa, Mehdi; Rustad, Turid.
Extraction, partial purification and characterization of alkaline protease from rainbow trout (Onchorhynchus Mykiss) viscera. Aquaculture 2019 ;Volum 500. s. 458-463
NTNU Untitled
 
17 Brustad, Kristin; Rustad, Turid.
Lipid quality and utilization of rest raw material from fish processing - Based on the study of two cases: Norwegian herring and Indian surimi. : NTNU 2019 72 s. Uten tittel(no)
NTNU Untitled
 
18 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid.
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.. Food technology and biotechnology 2019 ;Volum 57.(2) s. 191-199
OCEAN NTNU Untitled
 
19 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid.
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International journal of food science & technology 2019 ;Volum 54.(6) s. 2228-2235
OCEAN NTNU Untitled
 
20 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid.
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control 2019 ;Volum 104. s. 1-8
OCEAN NTNU Untitled
 
21 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid.
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology 2019 ;Volum 28.(5) s. 505-518
OCEAN NTNU Untitled
 
22 Cropotova, Janna; Rustad, Turid.
A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry 2019 ;Volum 297. s. -
NTNU Untitled
 
23 Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi.
Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
NOFIMA NTNU Untitled
 
24 Hematyar, Nima; Rustad, Turid; Sampels, Sabine; Dalsgaard, Trine Kastrup.
Relationship between lipid and protein oxidation in fish. Aquaculture Research 2019 ;Volum 50.(5) s. 1393-1403
NTNU Untitled
 
25 Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid.
Whitefish proteins for human consumption. ReValue/ReFOOD symposium 2019; 2019-12-04 - 2019-12-05
NTNU Untitled
 
26 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products. 49th WEFTA meeting; 2019-10-15 - 2019-10-18
NTNU Untitled
 
27 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products.. ReValue Open Day 2019; 2019-09-19 - 2019-09-19
NTNU Untitled
 
28 Kalaydzhiev, Hristo; Ivanova, Petya; Stoyanova, Magdalena; Pavlov, Atanas; Rustad, Turid; Silva, Cristina L M; Chalova, Vesela I..
Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile. Waste and Biomass Valorization 2019 s. 1-11
NTNU Untitled
 
29 Larsen, Frida; Rustad, Turid.
Fish Protein Hydrolysates - two case studies of potential for utilization of rest raw material as food ingredients in Norway and India. : NTNU 2019 66 s.
NTNU Untitled
 
30 Nielsen, Cecilie Wirenfeldt; Holdt, Susan Løvstad; Sloth, Jens Jørgen; Sæther, Maren; Funderud, Jon; Rustad, Turid.
Decreasing iodine content in Saccharina Latissima by hydrothermal processing and determining the possible loss of nutritive and bioactive compounds. International Seaweed Symposium; 2019-04-28 - 2019-05-03
NTNU Untitled
 
31 Rustad, Turid.
Seafood processing-adapting processing parameters to raw material properties. IBT's weekly Department lunch; 2019-01-23
NTNU Untitled
 
32 Standal, Inger Beate; Mozuraityte, Revilija; Rustad, Turid.
Vi må framsnakke makrellen!. Gemini 2019
OCEAN NTNU Untitled
 
33 Stevant, Pierrick Francois Denis; Ólafsdottir, Adalheidur; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jonsdottir, Rosa; Ragueneau, Émilie; Rebours, Celine; Rustad, Turid.
Semi-Dry Storage as a Maturation Process to Develop the Sensory Characteristics of the Red Seaweed Dulse (Palmaria palmata). International Seaweed Symposium; 2019-04-28 - 2019-05-03
MF NTNU Untitled
 
34 Thoresen, Petter Paulsen; Álvarez, Rebecka García; Vaka, Mette Risa; Rustad, Turid; Sone, Izumi; Noriega Fernández, Estefanía.
Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry. The 33rd EFFoST International Conference 2019; 2019-11-12 - 2019-11-14
NOFIMA HAVFORSK NTNU Untitled
 
2018
35 Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid.
Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists; 2018-10-03 - 2018-10-05
OCEAN NTNU Untitled
 
36 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid.
A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control 2018 ;Volum 92. s. 216-224
OCEAN NTNU Untitled
 
37 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Rustad, Turid.
Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. The 32nd EFFoST International Conference; 2018-11-06 - 2018-11-08
OCEAN NTNU Untitled
 
38 Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid.
Two-stage processing of salmon backbones to obtain high-quality oil and proteins. International journal of food science & technology 2018 ;Volum 53.(10) s. 2378-2385
OCEAN NTNU Untitled
 
39 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
 
40 Chotikachinda, Rutchanee; Tantikitti, Chutima; Benjakul, Soottawat; Rustad, Turid.
Tuna viscera hydrolysate products prepared by different enzyme preparations improve the feed intake and growth of Asian seabass, Lates calcarifer, fed total fishmeal replacement diets. Songklanakarin Journal of Science and Technology 2018 ;Volum 40.(1) s. 167-177
NTNU Untitled
 
41 Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid.
Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. 48th West European Fish Technologists Association Conference (WEFTA); 2018-10-15 - 2018-10-19
OCEAN NTNU Untitled
 
42 Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid.
Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. The 32nd EFFoST International Conference; 2018-11-06 - 2018-11-08
NTNU Untitled
 
43 Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid; Tiwari, Brijesh.
Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage.. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course; 2018-09-25 - 2018-09-27
OCEAN NTNU Untitled
 
44 Hjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva.
Improving the value chain of the Norwegian fish industry - from capture to holistic utilization and functional products. Re-FOOD Symposium 2018; 2018-11-28 - 2018-11-29
NTNU Untitled
 
45 Hjellnes, Veronica; Rustad, Turid; Falch, Eva.
Improving the value chain of the Norwegian Fish industry. 2nd International Symposium: Sustainable technologies for food processing an preservation.; 2018-11-28 - 2018-11-29
NTNU Untitled
 
46 Ivanova, Petya; Kalaydzhiev, Hristo; Dessev, Tzvetelin T.; Silva, Cristina L M; Rustad, Turid; Chalova, Vesela I..
Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal. Journal of food science and technology 2018 ;Volum 55.(9) s. 3792-3798
NTNU Untitled
 
47 Jalili, Mahsa; Johansen, Trude; Løvmo, Signe Dille; Olsen, Rolf Erik; Bones, Atle M.; Rustad, Turid.
The effects of Different Feedings on Chemical Characteristics of Atlantic Salmon Fillet. ICFDP 2018 : 20th International Conference on Food Design and Production; 2018-03-27 - 2018-03-28
NTNU NMBU Untitled
 
48 Kaale, Lilian Daniel; Johansen, Trude; Rustad, Turid.
Biochemical changes in superchilled storage of salmon (Salmo salar) fillets. African Journal of Food Science 2018 ;Volum 12.(7) s. 180-187
NTNU Untitled
 
49 Rustad, Turid.
Seafood processing – adapting processing parameters to raw material properties. 48th Conference of the West European FishTechnologists' Association; 2018-10-16 - 2018-10-19
NTNU Untitled
 
50 Shumilina, Elena; Johansen, Trude; Glasner, Christoph; Robert, Joseph; Rustad, Turid; Dikiy, Alexander.
Application of NMR Spectroscopy and Conventional Analytical Methods for the Assessment of Wastewater from Food Industry. Waste and Biomass Valorization 2018 s. 1-9
NTNU Untitled
 
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