Browsing NTNU Open by Author "Cropotova, Janna"
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Muligheten for å erstatte noe av natriumsaltet i lakesalting av torsk (Gadus morhua) med tørket Butare (Alaria esculenta)
Rimmereide, Astrid (Bachelor thesis, 2020)Tang og tare er en voksende næring i Norge som har gode muligheter for dyrking langs kysten, i tillegg til taretråling. Det er derfor stor interesse å finne nye bruksområder for tare. Det blir konsumert over dobbelt så mye ... -
A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP)
Cropotova, Janna; Rustad, Turid (Peer reviewed; Journal article, 2020)A new fluorimetric assay for simultaneous determination of lipid and protein hydroperoxides in muscle foods by the use of diphenyl-1-pyrenylphosphine (DPPP) was proposed in the study. Non-fluorescent DPPP that reacts with ... -
Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate
Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian; Lammi, Carmen; Cropotova, Janna (Peer reviewed; Journal article, 2023)Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in essential nutrients and accounting for 60–70% of the whole fish, ... -
Produksjon og bruk av ørrethydrolysat for utvikling av funksjonelle matvarer
Olsen, Marius Flaaten; Sæter, Anna Følstad (Bachelor thesis, 2022)I Norge produseres det årlig 83.489 tonn regnbueørret. En konsekvens av denne produksjonen er restråstoffet som oppstår, og mye av dette restråstoffet blir ikke brukt. Restråstoff fra regnbueørret og andre fiskearter ... -
Produktutvikling av sjokolademousse beriket med omega-3 og fiskeprotein
Hagen, Lisa Synnøve; Hestvik, Egil (Bachelor thesis, 2019)På generell basis er det mangel på omega-3-fettsyrer blant befolkningen. Spesielt er de flerumettede omega-3-fettsyrene DHA og EPA, som kommer fra marine kilder, viktig for blant annet opprettholdelsen av hjertes, hjernes ... -
Quality Characteristics of Sous-vide Cooked Atlantic Herring--Effect of Natural Plant Antioxidants and Frozen Storage
Kousar, Ayesha (Master thesis, 2020)Atlantic herring has a high nutritional value and is a good source of lipids with a high content of PUFAs (polyunsaturated fatty acids) in addition to protein, minerals (calcium, phosphorus, magnesium) and vitamins (A, D). ... -
Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities
Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang; Boschin, Giovanna; Lammi, Carmen (Peer reviewed; Journal article, 2023)The present study aimed at characterizing the possible biological activities of the multifunctional low molecular weight fractions (<3 kDa) peptides isolated from rainbow trout (Oncorhynchus mykiss) obtained by enzymatic ... -
Replacement of refined sugar by natural sweeteners: focus on potential health benefits
Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad (Peer reviewed; Journal article, 2022)Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for ... -
Replacement of refined sugar by natural sweeteners: focus on potential health benefits
Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad (Peer reviewed; Journal article, 2022)Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for ... -
Sammenligne fysiske og kjemiske egenskaper av økologiske og vanlig oppdrettslaks
Nakken, Rebekka Vik (Bachelor thesis, 2020)Oppdrettsnæringen har vokst siden oppstarten i 1970 til å være en av Norges viktigste del innenfor både økonomien i form av sysselsetning og som en eksportverdi. 2013 ble det eksportert laks fra hele landet for ca. 39.8 ... -
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid (Peer reviewed; Journal article, 2021)Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content ... -
Sous vide-behandling av makrell. Effekt av prosessparametere og tilsatte antioksidanter på stabilitet til proteiner og lipider.
Aftret, Kari Cecilie (Master thesis, 2018)Atlantisk makrell er en pelagisk fisk som er rik på viktige næringsstoffer som omega-3-lipider, proteiner, D-vitamin og selen. Disse næringsstoffene har dokumentert positiv effekt på helsa. Dermed kan makrell bidra til et ... -
Sous-vide behandling av Atlantisk sild med tilsetning av naturlige antioksidanter ekstrahert fra urter fra middelhavsområdet
Vu, Dat Trong (Master thesis, 2020)Oregano-ekstrakt var den eneste antioksidant ekstraktet som viste potensiale til å forsinke lipidoksidasjonen i fisk under lagring. Oregano-ekstrakt hadde effektivitet til å forsinke lipidoksidasjon i fisk, mens ... -
Stabilisering av marin olje med naturlige antioksidanter
Hollås, Linn; Øian, Stener (Bachelor thesis, 2023)Hensikten med denne oppgaven er å besvare problemstillingen: Har rosmarinekstrakt i kombinasjon med pakkemetodene MAP og vakuumpakking en begrensende effekt mot oksidasjon av uraffinert makrellolje? Dette er viktig, fordi ... -
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid (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 ... -
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Gløvlen, Magnhild; Rustad, Turid (Journal article; Peer reviewed, 2019)Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite ... -
Superchilled, chilled and frozen storage of Atlantic mackerel(Scomber scombrus) – effect on lipids and low molecular weightmetabolites
Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid (Peer reviewed; Journal article, 2020)Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. ... -
The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins.
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid (Journal article; Peer reviewed, 2019)The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on ... -
The effect on quality and shelf life of Atlantic salmon treated with natural antioxidants combined with modified atmosphere packaging
Dalsvåg, Hanne (Master thesis, 2020)Etterspørselen etter naturlige og ferske fiskeprodukter av høy kvalitet er økende. Atlanterhavslaks tilfører flere viktige næringsstoffer til kostholdet, men bruken er begrenset grunnet høy sensitivitet til biokjemisk og ... -
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 ...