Blar i NTNU Open på forfatter "Rustad, Turid"
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Comparative biochemical profile of protein-rich products obtained form industrial rapeseed meal
Ivanova, Petra; Kalaydzhiev, Hristo; Rustad, Turid; Silva, Cristina L M; Chalova, Vesela (Journal article; Peer reviewed, 2017)Protein-rich products, prepared from industrial rapeseed meal, have the potential for versatile applications in the food-, feed-, and nutraceutical industries. The aim of study was to characterize the biochemical composition ... -
Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage
Stevant, Pierrick Francois Denis; Ólafsdottir, Adalheidur; Déléris, Paul; Dumay, Justine; Fleurence, Joël; Ingadóttir, Bergrós; Jónsdóttir, Rosa; Ragueneau, Émilie; Rebours, Céline; Rustad, Turid (Peer reviewed; Journal article, 2020)The data article refers to the paper “Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse ( Palmaria palmata )” [1] . The data refers to the analysis of samples ... -
Determination of apparent diffusion coefficient in balls made from haddock mince during brining
Andreetta-Gorelkina, Irina Victorovna; Gorelkin, Ilya Viktorovich; Rustad, Turid (Journal article, 2016)Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how salt affects the muscle microstructure is needed both to model diffusion and to obtain the desired salt concentration in the ... -
Development and evaluation of salt-reduced seafood products containing alternative types of preservation
Rønning, Trine (Master thesis, 2016)Different products of cold smoked salmon (CSS) were developed with reduced salt content, herbs and Nordic vinegar as additives. The CCS was produced with a dry-salting method and the salt levels in the products were reduced ... -
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood
Stupar, Jelena; Holøymoen, Ingunn Grimsbo; Hoel, Sunniva; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng (Peer reviewed; Journal article, 2021)Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and ... -
Dynamic modeling and optimalization of the cheese making procedure
Kjellstrøm, Tomas Tungen (Master thesis, 2017)This thesis has successfully derived an dynamic model based on analytic solutions for production of semi-hard cheeses on the basis of raw milk from the cattle breed Norwegian red. The main emphasis has been to create a ... -
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Sveinsdottir, Hildur Inga; Karlsdottir, Magnea G.; Arason, Sigurjón; Stefansson, Gudmundur; Sone, Izumi; Skåra, Torstein; Rustad, Turid; Larsson, Karin; Undeland, Ingrid; Gudjonsdottir, Maria (Peer reviewed; Journal article, 2020)This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at −25 °C and effect of treatment with antioxidants (sodium erythorbate and a polyphosphate mixture) and ... -
Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine; Brunton, Nigel; Cullen, Patrick; Rustad, Turid; Tiwari, Brijesh (Peer reviewed; Journal article, 2020)Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this ... -
Effect of hydrothermal processing on chemical composition and quality of Saccharina latissima cultivated in Norway for human consumption - Decreasing iodine content by two heat processing methods and determining the possible loss of quality compounds
Nielsen, Cecilie Wirenfeldt (Master thesis, 2018)The brown seaweed Saccharina latissima contains high levels of iodine, which in excess intake can cause adverse human health effects. Norwegian cultivated S. latissima were blanched to attempt reduction of iodine content ... -
Effect of oxidised rest raw materials on the quality of fish protein hydrolysates
Kendler, Sophie (Master thesis, 2019)The growing world population demands a solution for the utilisation of rest raw materials from primary production. There is a huge potential to make aquaculture and fishery more sustain- able in the various application of ... -
Effect of predrying storage and drying method on the quality and safety of dried brown seaweeds
Cardoso, Aurora (Master thesis, 2023)The effect on seaweed products was assessed for two species of brown seaweeds (A. esculenta and S.latissima) using two different drying methods (ambient air or convection drying) over a period of up to 10 days in predrying ... -
Effect of processing parameters on salting of herring.
Rahaman, Md. Atikur (Master thesis, 2014)Herring is a fatty fish that contain Omega-3 fatty acid. Consumption of herring gives us many essential nutrients connected to their proteins, and lipids that are very rich in omega-3 fatty acids. These omega-3 fatty acids ... -
Effect of protein and lipid oxidation in the changes of color in salted and dried herring and klippfish
Juarez Ceballos, Monica (Master thesis, 2012)Color in fish products is sometimes used as quality index. Behind the development of color in fish product are a series of chemical reactions as protein and lipid oxidation as well as Maillard reactions. Transition metals ... -
Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
Sveinsdottir, Hildur I.; Sverrisdottir, Sandra B; Karlsdottir, Magnea G.; Rustad, Turid; Arason, Sigurjón; Gudjonsdottir, Maria (Journal article; Peer reviewed, 2021) -
Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
Stévant, Pierrick Francois Denis; Indergård, Erlend; Ólafsdóttir, Aðalheiður; Marfaing, Hélène; Larssen, Wenche Merete Emblem; Fleurence, Joël; Roleda, Michael; Rustad, Turid; Slizyte, Rasa; Nordtvedt, Tom Ståle (Journal article; Peer reviewed, 2018)The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino ... -
Effects of temperature, pH, salt concentration and pre-heating treatment on enzymatic processes in cod and herring roe
Gao, Li (Master thesis, 2014)In recent years, an increasing attention has been paid to producing high value products from fish byproduct, such as fish roe. However, the nutritional and sensory properties of the roe products can be affected by many ... -
Ekstraksjon av gelatin fra rognkjeks (Cyclopterus lumpus) skinn
Tronstad, Elise Rabben (Master thesis, 2023)Utnyttelse av lite utnyttede ressurser er viktig for å øke utnyttelsesgraden av råmateriale og tilgjengeligheten av verdifulle komponenter som proteiner uten å belaste miljøet mer. Basert på omtrent 1 million tonn tilgjengelig ... -
Endringer i biokjemi og kvalitetsparametre ved lagring og varmebehandling av atlantisk makrell (Scomber scombrus)
Grøvlen, Magnhild Seim (Master thesis, 2017)Atlantisk makrell er en pelagisk fisk som finnes i norske farvann. Makrell er rik på viktige næringsstoffer som lipider og proteiner, og er en god matressurs i et sunt kosthold. Under prosessering og lagring kan verdifulle ... -
Enzymatic hydrolysis of chicken (Gallus gallus domesticus) rest raw material: The effect of pre-treatments on functional properties, protein quality and yield
Roland, Gabriel Johan (Master thesis, 2021)Kyllingproduksjonen i Norge har økt med 138% siden 2000 fra 38 000 tonn til 90 000 tonn i året. Dette har ført til en tilsvarende økning i produsert restmaterialer fra slakteindustrien. Restmaterialet fra kylling inneholder ... -
Enzymatic Hydrolysis of Chicken Rest Raw Material
Tveit, Guro Møen (Master thesis, 2014)The global increase in production and consumption of chicken has lead to the generation of large amounts of rest raw material that often are discarded or used as animal feed. Rest raw material of animal origin, such as ...