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Showing results 1-6 of 6

2021
1 Aspevik, Tone; Thoresen, Lars; Steinsholm, Silje; Carlehög, Mats; Kousoulaki, Katerina.
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. Journal of Aquatic Food Product Technology 2021 ;Volume 30.(2) p. 176-187
NOFIMA Untitled
 
2 Steinsholm, Silje.
Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing. Bergen: Universitetet i Bergen 2021 (ISBN 978-82-3085-342-9) 150 p.
NOFIMA UiB Untitled
 
3 Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Aspevik, Tone.
Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones. Foods 2021 ;Volume 10.(1) p. 1-13
NOFIMA UiB Untitled
 
2020
4 Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Måge, Ingrid; Malmendal, Anders; Aspevik, Tone.
Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool. Journal of Agricultural and Food Chemistry 2020 ;Volume 68.(12) p. 3881-3890
NOFIMA UiB Untitled
 
2019
5 Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Måge, Ingrid; Malmendal, Anders; Aspevik, Tone.
Application of nuclear magnetic resonance (NMR) to assess the development of flavor attributes during enzymatic protein hydrolysis. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
NOFIMA UiB Untitled
 
6 Vang, Birthe; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Solstad, Runar Gjerp; Dankel, Elin Katinka; Aspevik, Tone; Kousoulaki, Katerina; Steinsholm, Silje; Lindberg, Diana.
Taste-neutral proteins from mackerel. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
NOFIMA Untitled