Browsing NTNU Open by Journals "Foods"
Now showing items 1-20 of 24
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Algal Carotenoids: Chemistry, Sources, and Application
(Peer reviewed; Journal article, 2023)Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various ... -
Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment
(Journal article; Peer reviewed, 2019)This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a ... -
Climate Performance, Environmental Toxins and Nutrient Density of the Underutilized Norwegian Orange-Footed Sea Cucumber (Cucumaria frondosa)
(Peer reviewed; Journal article, 2022)Low trophic species are often mentioned as additional food sources to achieve broader and more sustainable utilisation of the ocean. The aim of this study was to map the food potential of Norwegian orange-footed sea cucumber ... -
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood
(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 ... -
Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
(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 the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
(Peer reviewed; Journal article, 2021)Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained ... -
Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity
(Peer reviewed; Journal article, 2023)While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited ... -
Evaluation of IoT-enabled monitoring and electronic nose spoilage detection for salmon freshness during cold storage
(Peer reviewed; Journal article, 2020)Salmon is a highly perishable food due to temperature, pH, odor, and texture changes during cold storage. Intelligent monitoring and spoilage rapid detection are effective approaches to improve freshness. The aim of this ... -
Food Safety Risks Posed by Heavy Metals and Persistent Organic Pollutants (POPs) related to Consumption of Sea Cucumbers
(Peer reviewed; Journal article, 2022)The global production of sea cucumbers was 245 thousand tons in 2020. Sea cucumbers are important food items in Asian and Pacific cuisines, the highest proportion being consumed in China as “bêche-de-mer” dried, gutted, ... -
Food-Loss Control at the Macronutrient Level: Protein Inventory for the Norwegian Farmed Salmon Production System
(Peer reviewed; Journal article, 2020)The growing world population and the growing need for food are raising the importance of more efficient and sustainable food production systems. Food loss is a significant global challenge and a major stressor on natural ... -
Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres
(Peer reviewed; Journal article, 2022)Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed ... -
Marine Capture Fisheries from Western Indian Ocean: An Excellent Source of Proteins and Essential Amino Acids
(Peer reviewed; Journal article, 2023)The Republic of Seychelles is located in Western-Central Indian Ocean, and marine capture fisheries play a key role in the country’s economic and social life in terms of food security, employment, and cultural identity. ... -
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?
(Peer reviewed; Journal article, 2022)The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, ... -
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology
(Peer reviewed; Journal article, 2022)Hibiscus sabdariffa, often called Roselle, is a flowering plant with a variety of traditional medicinal uses. Its calyx, with a bright and attractive red color, produces a tart and pleasant acidic taste. The purpose of ... -
Physico-Chemical Properties and Nutrition of Marine Lipids
(Journal article; Peer reviewed, 2023) -
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
(Journal article; Peer reviewed, 2023)The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies ... -
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes
(Peer reviewed; Journal article, 2023)Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can ... -
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching
(Peer reviewed; Journal article, 2020)Saccharina latissima contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of S. latissima (sugar kelp) by water blanching and freezing to avoid an excess ... -
A Reinforcement Learning Framework to Discover Natural Flavor Molecules
(Peer reviewed; Journal article, 2023)Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in this field. However, the development of ... -
Suggestions for a Systematic Regulatory Approach to Ocean Plastics
(Peer reviewed; Journal article, 2021)The research investigates the problems and maps the solutions to the serious threat that plastics pose to the oceans, food safety, and human health, with more than eight million tons of plastic debris dumped in the sea ...