Blar i Fakultet for naturvitenskap (NV) på tidsskrift "Food Control"
Viser treff 1-6 av 6
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A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
(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 ... -
Antibiofilm activity of essential oils and plant extracts against Staphylococcus aureus and Escherichia coli biofilms
(Journal article; Peer reviewed, 2015)Bacterial biofilms pose health risks in clinical environments, food industry and drinking water systems. Here, we investigated in vitro antibiofilm activities of essential oils (EO) and plant extracts of peppermint (Mentha ... -
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
(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 ... -
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution
(Journal article; Peer reviewed, 2022) -
Screening of lactic acid bacteria to detect potent biosorbents of lead and cadmium
(Peer reviewed; Journal article, 2019)In this study, the ability of 19 strains of local Lactic acid bacteria in reducing Cd (II) and Pb (II) has been evaluated, in vitro. The average uptake of metal ions was determined per cell and the effect of dead and live ... -
The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product
(Peer reviewed; Journal article, 2020)A novel technology for smoking of muscle foods is atomization of purified condensed smoke (PCS). The use of PCS is supported by the European Union and is considered healthier than traditional smoke-processing and is nowadays ...