Blar i Institutt for bioteknologi og matvitenskap på emneord "Aquatic Food Production - Safety and Quality"
Viser treff 1-4 av 4
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Development and evaluation of salt-reduced seafood products containing alternative types of preservation
(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 ... -
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
(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 ... -
Hydrolysis of Marine Cod (Gadus Morhua) Head - Utilization of rest raw material from cod for production of ingredients for human consumption
(Master thesis, 2015)The main objective of this study was to determine the possibility of utilizing frozen marine cod head for further processing into high-quality and high-yield fish protein hydrolysates. The project included determination ... -
Reduction of salt during marinating of herring and the effect on stability of lipids
(Master thesis, 2015)Salt (NaCl) is the most established food additive in the world and still widely used for its good preservative effects, sensorial properties and low cost. A large part of the food consumed today contain higher levels of ...