Browsing NTNU Open by Author "Rustad, Turid"
Now showing items 1-20 of 103
-
A new Norwegian bioeconomy based on cultivation and processing of seaweeds: Opportunities and R&D needs
Skjermo, Jorunn; Aasen, Inga Marie; Arff, Johanne; Broch, Ole Jacob; Carvajal, Ana Karina; Christie, Hartvig C; Forbord, Silje; Olsen, Yngvar; Reitan, Kjell Inge; Rustad, Turid; Sandquist, Judit; Solbakken, Roar; Steinhovden, Kristine; Wittgens, Bernd; Wolff, Robert; Handå, Aleksander (Research report, 2014) -
A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2018)The aim of this study was to investigate the potential of fluorescence microscopy coupled with chemical, physical and data analysis methods for reliable and non-invasive detection of changes in texture parameters of sous-vide ... -
A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
Cropotova, Janna; Rustad, Turid (Journal article; Peer reviewed, 2019)Muscle foods, particularly fish products are highly exposed to oxidative stress during processing and storage, resulting in oxidative modification of proteins. Protein carbonyls content has been used as one of the measures ... -
Analytical Methods for Determination of the Oxidative Status in Oils
Semb, Thea Norveel (Master thesis, 2012)In industry today standard oxidative quality parameters are based on measurements of primary and secondary oxidation products, measured by PV and AV respectively. These methods are all prone to limitations and weaknesses, ... -
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019)The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical and data analysis methods. Sous ... -
Bioactivities of fish protein hydrolysates from defatted salmon backbones
Slizyte, Rasa; Rommi, Katariina; Mozuraityte, Revilija; Eck, Peter; Five, Kathrine; Rustad, Turid (Journal article; Peer reviewed, 2016)Bioactivities of bulk fish protein hydrolysates (FPH) from defatted salmon backbones obtained with eight different commercial enzymes and their combinations were tested. All FPH showed antioxidative activity in vitro. DPPH ... -
Bioaktive peptider i fisk: Med fokus på silderogn
Hansen, Elin (Master thesis, 2011)Målet med oppgaven var å karakterisere peptidsammensetningen i silderognhydrolysater og bioaktive egenskaper for disse. Det skulle fokuseres mest på peptiders hemming av angiotensinkonverterende enzym (ACE), som inngår i ... -
Biochemical changes in superchilled storage of salmon (Salmo salar) fillets
Kaale, Lilian Daniel; Johansen, Trude; Rustad, Turid (Journal article; Peer reviewed, 2018)Biochemical changes of Atlantic salmon (Salmo salar) fillets during superchilled storage were evaluated. Due to the significant differences in ice crystal sizes observed, the biochemical changes were evaluated both at the ... -
Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
Stévant, Pierrick Francois Denis; Marfaing, Hélène; Duinker, Arne; Fleurence, Joël; Rustad, Turid; Sandbakken, Ingrid; Chapman, Annelise Sabine (Journal article; Peer reviewed, 2017)Samples of cultivated edible kelps Alaria esculenta and Saccharina latissima were analysed for their cadmium, iodine and inorganic arsenic contents. The inorganic arsenic levels were low in both species but samples of A. ... -
Bruk av tare i mat
Kristoffersen, Marthe (Master thesis, 2019) -
Characterization of peptide fractions from salmon (Salmo salar) rest raw materials towards identifying biologically active fractions
Rottem, Ida Flo (Master thesis, 2018)Over 150 million tons of fish are produced globally each year of which 25% are discarded. The 25% contain huge amounts of protein rich fish rest raw materials. These proteins can be isolated via enzymatic hydrolysis, which ... -
Characterization of three Macroalgae: Saccharina latissima, Alaria esculenta and Palmaria palmata - Effect of Different Harvesting Conditions
Fische, Sophie Marie Reissiger (Master thesis, 2016)Seaweeds have a long tradition of being a part of the diet in many Asian countries. In Europe seaweeds have mainly been utilized industrially, and especially for their content of phycocolloids, this includes Norway. Due ... -
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 ... -
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 ... -
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 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 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 ...