Blar i NTNU Open på tidsskrift "Foods"

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    • The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach 

      Richter, Isabel G.M.; Kløckner, Christian (Journal article; Peer reviewed, 2017)
      This paper discusses conceptual confusions of sustainable seafood consumption, practical challenges, and potential anchors from where this behaviour can be fostered. The main focus lies on psychological variables. The ...

    • 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 ...

    • Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value 

      Meidell, Line Skontorp; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva (Peer reviewed; Journal article, 2023)
      Significant amounts of marine raw material are lost on-board the deep-sea vessels due to fast quality degradation. Optimal on-board handling and processing strategies can upgrade these resources from waste to food ingredients ...

    • Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake 

      Nielsen, Cecilie Wirenfeldt; Rustad, Turid; Holdt, Susan Løvstad (Peer reviewed; Journal article, 2021)
      Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and ...