Blar i NTNU Open på forfatter "Abel, Nanna Louise"
-
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2019)Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial ... -
Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2020)Salt and CO2 in the form of modified atmosphere (MA) packaging are often used forms of preservation of seafood, as they both are known for their ability to reduce spoilage and health risks. However, little is known regarding ... -
Mild processing of seafood—A review
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Lerfall, Jørgen (Peer reviewed; Journal article, 2021)Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or ... -
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Ahlsen, Vidar B; Lerfall, Jørgen (Peer reviewed; Journal article, 2019)Low‐temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products ... -
The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
Abel, Nanna Louise; Rotabakk, Bjørn Tore; Rustad, Turid; Lerfall, Jørgen (Journal article; Peer reviewed, 2018)The demand for tasty, convenient, fresh seafood products is continually increasing. This stresses the need for processing methods that can prolong the otherwise short shelf life of seafood. A well-studied method is the use ... -
The use of soluble gas stabilization technology on food – A review
Esmaeilian, Sara; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Jakobsen, Anita Nordeng; Abel, Nanna Louise; Sivertsvik, Morten; Olsen, Anna (Peer reviewed; Journal article, 2021)Background Increasing the shelf life of perishable food products contributes to lower food waste and the possibility of widening distribution outreach in the food value chain. Soluble gas stabilization (SGS) technology ...