Browsing NTNU Open by Author "Cropotova, Janna"
Now showing items 41-48 of 48
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The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019)Full Article Figures & data References Citations Metrics Reprints & Permissions Get access ABSTRACT The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their ... -
Transformation of Seafood Side-Streams and Residuals into Valuable Products
Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy (Peer reviewed; Journal article, 2023)Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for ... -
An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry
Salanță, Liana Claudia; Cropotova, Janna (Peer reviewed; Journal article, 2022)Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing ... -
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge
Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos; Nirmal, Nilesh; Özogul, Fatih; Bhat, Zuhaib; Aït-Kaddour, Abderrahmane; Bono, Gioacchino (Peer reviewed; Journal article, 2023)Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and ... -
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020)In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were ... -
Utnyttelse av tørket fiskeslam fra settefiskanlegg for laksefisk som plantegjødsel
Myklebust, Emily; Valle, Sigrid; Ødegaard, Thea Caroline (Bachelor thesis, 2024)Våren 2024 ble det gjennomført et forsøk på hodesalat (Lactuca sativa) og reddik (Raphanus sativus), der tørket fiskeslam fra Hofseth Aqua ble benyttet som organisk gjødselkilde. Effekten av fiskeslammet ble sammenlignet ... -
Utvikling av funksjonell matvare basert på tran og butare
Tryggeseth, Nohr, Mathilde; Eikås, Mellingen, Håvard (Bachelor thesis, 2022)Hensikten med dette prosjektet har vært å utvikle en funksjonell matvare basert på ingredienser som tran og plante antioksidanter som oregano ekstrakt og butare (Alaria esculenta). Det ble i dette prosjektet gjort ved å ... -
Utvikling av majones med høyt omega-3 og proteininnhold
Jamal, Muhammad Shahiq; Nguyen, Thi Kim Thoa (Bachelor thesis, 2019)Sammendrag Det er mange som ikke få i seg nok omega-3 gjennom kostholdet som gir et ubalansert fettinntak. Omega-3 i kosten kommer fra vegetabilske oljer og marine oljer. Vegetabilske oljer for eksempel flytende margarin ...