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Biography Tone Aspevik

I have a PhD regarding enzymatic hydrolysis of marine by-products. In short terms: I have used salmon fish heads and backbones to make protein powder (protein hydrolsates). The focus of my project have been a greater understanding of the formation of bitter tastes and ways to avoid and reduce this. I have good competence within use of commercial enzymes for protein hydrolysis, along with knowledge of chemical, sensory and surface-active properties of protein hydrolysates.

Tone Aspevik has 8 publications at Nofima:

Feeding response of Atlantic cod (Gadus morhua) to attractants made from by-products from the fishing industry

Palm, Anne Christine Utne; Bogevik, André Sture; Humborstad, Odd Børre; Aspevik, Tone; Pennington, Michael Robert; Løkkeborg, Svein


Taste-neutral proteins from mackerel (SMELL)

Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana


Sensory Assessment of Fish and Chicken Protein Hydrolysates. Evaluation of NMR Metabolomics Profiling as a New Prediction Tool

Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Måge, Ingrid; Malmendal, Anders; Aspevik, Tone


Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild; Lindberg, Diana