Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Innovative Food Science & Emerging Technologies"
Viser treff 1-3 av 3
-
Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
(Journal article; Peer reviewed, 2019)The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein ... -
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis
(Peer reviewed; Journal article, 2020)The effect of microwave, ultrasound and high-pressure pre-treatment prior to enzymatic hydrolysis of mechanically deboned chicken residuals was evaluated. Increased protein extraction yield was observed for high-pressure ... -
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
(Peer reviewed; Journal article, 2021)Pulsed electric field (PEF), as an emerging technique, has recently gained increased popularity in food processing and preservation. However, applications in the seafood industry are still scarce. In the present study, sea ...