Blar i NTNU Open på forfatter "Cropotova, Janna"
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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 ... -
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 ...