Blar i NTNU Open på forfatter "Rustad, Turid"
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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 ... -
Acid Preservation of Alaria esculenta: Impacts on Nutritional value and Sensory profile
Tryggeseth, Mathilde Nohr (Master thesis, 2024)Med en voksende befolkning er behovet for nye og bærekraftige matressurser viktig. Tare har blitt identifisert som en potensiell ressurs som kan utnyttes for å oppskalere en mer bærekraftig matproduksjon, men også for ... -
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, ... -
Application of natural antioxidants and modified atmosphere packaging to prolong shelf life and enhance quality of fish products
Olsen, Mathias Eilert (Master thesis, 2021)Markedet for fersk havbruksfisk er økende ettersom fisk kan være en kilde for viktige næringsstoffer i den menneskelige dietten, som omega-3 fettsyrer. Bruken av ferske råvarer er derimot begrenset grunnet høy sensitivitet ... -
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 ... -
Betydningen av lokasjon og prosessering på proteininnhold, aminosyrer og antioksidativ aktivitet i sukkertare (Saccharina latissima)
Alsos, Guro Rebekka; Ertsaas, Synne; Hoel, Marthe Løkken (Bachelor thesis, 2023)Saccharina latissima (S. latissima) ble høstet ved to ulike høstesteder vinter 2023. Et høstested var i Skjerstadfjorden og det andre høstestedet lå i havet utenfor Vågosen, Sandhornøy. Råstoff fra hvert høstested ble ... -
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 ... -
Biochemical Composition of the Drip Loss From Thawing of the Macroalgae Saccharina latissima and Alaria esculenta
Sund, Randi (Master thesis, 2020)Makroalger brukes som mat og som råmateriale for ekstraksjon av tilsetningsstoffer og funksjonelle forbindelser i blant annet matindustrien, kosmetikkindustrien og farmasøytisk industri. I løpet av de siste årene har den ... -
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. ... -
Biopreservation of Atlantic salmon using lactic acid bacteria isolated from ready-to-eat seafood: Insight into antimicrobial activity, growth properties and effect on quality
Stupar, Jelena (Doctoral theses at NTNU;2024:192, Doctoral thesis, 2024)Today’s fast lifestyle and changes in dietary habits have increased the demand for ready-to-eat (RTE) seafood products. These products, rich in polyunsaturated fatty acids, proteins, essential amino acids, minerals, and ... -
Blanching of cultivated brown seaweeds Saccharina latissima and Alaria esculenta
Sletta, Maria Stavnes (Master thesis, 2021)Saccharina latissima og Alaria esculenta er de eneste tareartene som dyrkes kommersielt i Norge i industriell skala. Det er stor interesse for oppskalering av tareindustrien nasjonalt og i Europa, da det er behov for nye ... -
Bruk av tare i mat
Kristoffersen, Marthe (Master thesis, 2019) -
Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing
Stevant, Pierrick Francois Denis; Aachmann, Finn Lillelund; Arlov, Øystein; Nordtvedt, Tom Ståle; Sarno, Antonio; Aarstad, Olav Andreas; Klau, Leesa Jane; Rustad, Turid; Sæther, Maren; Rebours, Celine (Journal article; Peer reviewed, 2024)Changes in relevant quality attributes for the food industry were monitored in Saccharina latissima following pre-treatment (PT), freezing and thawing. The evaluation included the monitoring of qualitative indicators (dry ... -
Chapter 2. Peptides and Proteins
Rustad, Turid; Falch, Eva; Slizyte, Rasa; Sasidharan, Abhilash (Chapter, 2024) -
Characterization and Enzymatic Hydrolysis of Chicken Rest Raw Material
Hals, Ragnhild (Master thesis, 2020)I de siste årene har det vært økt behov og etterspørsel etter kjøttprodukter, spesielt produkter fra kylling. Denne økte etterspørselen har igjen ført til økt mengde restråstoff. Restråstoff har tidligere blitt destruert ... -
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 ...