Search Results - "Rustad, Turid"

Tuna sidestream valorization: a circular blue bioeconomy approach.

Authors: Sasidharan, Abhilash Rustad, Turid Cusimano, Giovanni M.

Source: Environmental Science & Pollution Research. Nov2024, Vol. 31 Issue 53, p62230-62248. 19p.

The effects of freezing and thawing on Alaria esculenta.

Authors: Sund, Randi Rustad, Turid Duinker, Arne et al.

Source: Journal of Applied Phycology. Aug2024, Vol. 36 Issue 4, p2127-2137. 11p.

Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain.

Authors: Abualtaher, Mohd Rustad, Turid Bar, Eirin Skjøndal

Source: Applied Sciences (2076-3417); Dec2021, Vol. 11 Issue 24, p12042, 17p

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances.

Authors: Hassoun, Abdo Ojha, Shikha Tiwari, Brijesh et al.

Source: Applied Sciences (2076-3417); Oct2020, Vol. 10 Issue 19, p6802, 38p

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THE EVALUATION OF THE AROMATIC POLYCYCLIC HYDROCARBONS CONTENT OF MEAT PRODUCTS OBTAINED BY DIFFERENT METHODS.

Authors: Manea, Iuliana Rustad, Turid Manea, Laur et al.

Source: Annals: Food Science & Technology. 2017, Vol. 18 Issue 2, p198-202. 5p.

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Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus).

Authors: Kvangarsnes, Kristine Rustad, Turid Barnung, Trygg et al.

Source: Journal of Aquatic Food Product Technology. 2021, Vol. 30 Issue 2, p196-204. 9p.

Subjects: Rosemary, Mackerels, Proteins, Storage, Carbonyl group, Lipids

A crude, alginate-rich product from Alaria esculenta and Saccharina latissima – process development and exploration as texture ingredient.

Authors: Krook, Johanna Liberg Rustad, Turid Wæhre, Tore Kristoffer et al.

Source: LWT - Food Science & Technology. Apr2025, Vol. 222, pN.PAG-N.PAG. 1p.

Subjects: Alginic acid, Meat alternatives, Marine algae, Methylcellulose, Functional foods, Alginates

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis.

Authors: Sasidharan, Abhilash Tronstad, Elise Rabben Rustad, Turid

Source: Marine Drugs. Apr2024, Vol. 22 Issue 4, p169. 14p.

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).

Authors: Cropotova, Janna Rustad, Turid Mozuraityte, Revilija et al.

Source: Journal of Aquatic Food Product Technology. 2019, Vol. 28 Issue 5, p505-518. 14p.

Subjects: Sous-vide cooking, Atlantic mackerel, Refrigerated foods

Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity.

Authors: Hjellnes, Veronica Rustad, Turid Jensen, Ida-Johanne et al.

Source: Catalysts (2073-4344). Sep2021, Vol. 11 Issue 9, p1053. 1p.

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Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post‐mortem.

Authors: Hematyar, Nima Policar, Tomas Rustad, Turid

Source: Journal of the Science of Food & Agriculture. Aug2025, Vol. 105 Issue 10, p5163-5172. 10p.

Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

Authors: Yang, Fang Rustad, Turid Xu, Yanshun et al.

Source: Food Chemistry. Apr2015, Vol. 172, p551-558. 8p.

Subjects: Proteolytic enzymes, Muscle proteins, Cathepsin B, Atlantic cod, Food storage, Hydrolysis

Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids.

Authors: Mozuraityte, Revilija Kristinova, Vera Standal, Inger Beate et al.

Source: European Journal of Lipid Science & Technology; Mar2017, Vol. 119 Issue 3, pn/a-N.PAG, 15p

Effect of season and fishing ground on the activity of cathepsin B and collagenase in by-products from cod species

Authors: Sovik, Siri Lise Rustad, Turid

Source: LWT - Food Science & Technology. Jan2006, Vol. 39 Issue 1, p43-53. 11p.

Subjects: Enzymes, Enzymology, Catalysts, Biliary tract