Blar i NTNU Open på forfatter "Egelandsdal, Bjørg"
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Characterization of mitochondrial respiration in Atlantic salmon (Salmo salar) fed with glutamate and succinate enhanced diet
Manoharan, Naveenan (Master thesis, 2018)The smolt stage of salmon has challenges in reaching adequate growth rates due to the changing environmental conditions at sea. Therefore, it is necessary to provide adequate diets to achieve sufficient growth. The present ... -
Classification of Common Food Lipid Sources Regarding Healthiness Using Advanced Lipidomics: A Four-Arm Crossover Study
Monfort-Pires, Milena; Lamichhane, Santosh; Alonso, Cristina; Egelandsdal, Bjørg; Orešič, Matej; Jordahl, Vilde Overrein; Skjølsvold, Oda; Pérez-Ruiz, Irantzu; Blanco, María Encarnación; Skeie, Siv Borghild; Alho Letra Martins, Catia Patricia; Haug, Anna (Journal article; Peer reviewed, 2023) -
Effects of dietary glutamate and succinate on growth performance and mitochondrial respiration in heart and liver of Atlantic salmon (Salmo salar) smolts
Naveenan, Manoharan; Olsen, Rolf Erik; Egelandsdal, Bjørg (Journal article; Peer reviewed, 2019)The smolt stage of salmon has challenges in reaching adequate growth rates due to the changing environmental conditions at sea. Therefore, it is necessary to provide adequate diets to achieve sufficient growth. This study ... -
Hydrolysis activity of pyloric cecal enterocytes of brown trout (Salmo trutta) toward monoacylglycerol and lysophosphatidylcholine
Li, Keshuai; Egelandsdal, Bjørg; Olsen, Rolf Erik (Journal article; Peer reviewed, 2018)Some lipid digestion pathways in fish deviate from those in mammals, and many differences may also be species dependent. This report describes a pathway for monoacylglycerol (MAG) and lysophospholipid absorption by intestinal ... -
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
Grabez, Vladana; Bjelanovic, Milena; Rohloff, Jens; Martinovic, Aleksandra; Berg, Per; Tomovic, Vladimir; Rogic, Biljana; Egelandsdal, Bjørg (Journal article; Peer reviewed, 2019)The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites ...