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dc.contributor.authorStandal, Inger Beate
dc.contributor.authorSlizyte, Rasa
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorKirkholt, Even Moen
dc.contributor.authorShumilina, Elena
dc.contributor.authorDikiy, Alexander
dc.date.accessioned2024-02-07T09:35:17Z
dc.date.available2024-02-07T09:35:17Z
dc.date.created2023-08-09T08:51:45Z
dc.date.issued2023
dc.identifier.citationJournal of Aquatic Food Product Technology. 2023, 33 (1), .en_US
dc.identifier.issn1049-8850
dc.identifier.urihttps://hdl.handle.net/11250/3116103
dc.description.abstractPost-harvest changes in the quality of cut and whole S. latissima upon 23 days storage with or without acidification at different temperatures were studied by bacterial counts, amino acids composition, and 1H-NMR profiling of extracted metabolites. Lowering the temperature inhibited bacterial growth, and seaweed stored 10 days at 4°C had the same bacterial counts as seaweed stored 2 days at room temperature. Cutting reduced the bacterial degradation of mannitol, free amino acids, and other low molecular components but made proteins and carbohydrates more available for enzymatic hydrolysis. Acidification hindered microbial growth and reduced degradation of amino acids and other components.en_US
dc.language.isoengen_US
dc.publisherTaylor and Francis Groupen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleQuality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storageen_US
dc.title.alternativeQuality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storageen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber18en_US
dc.source.volume33en_US
dc.source.journalJournal of Aquatic Food Product Technologyen_US
dc.source.issue1en_US
dc.identifier.doi10.1080/10498850.2023.2236099
dc.identifier.cristin2165769
dc.relation.projectNorges forskningsråd: 226244en_US
dc.relation.projectNordforsk: 82845en_US
dc.relation.projectNorges forskningsråd: 294946en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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