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Biography Tone Aspevik

I work as a scientist at Nofima and my main interests are within the fields of Marine Biotechnology, enzymatic hydrolysis, downstream processing, sensory science and side stream utilization. I have a PhD within enzymatic hydrolysis on heads and backbones from salmon, with focus on choice of enzyme and bitter taste development in the protein hydrolysates. Current research activity covers a vide range of challenges related to the utilization and processing of marine side streams, from white fish, pelagic species and salmon, and where the main goal is to produce products for human consumption.

Tone Aspevik has 9 publications at Nofima:

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Aspevik, Tone

2021

Academic article

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

2020

Academic article

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

2020

Nofima reports

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

2020

Academic article

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

2017

Academic literature review

A systematic approach to the comparison of cost efficiency of endopeptidases for the hydrolysis of Atlantic salmon (Salmo salar) by-products

Aspevik, Tone; Egede-Nissen, Henning; Oterhals, Åge

2016

Academic article

Fish protein hydrolysates based on Atlantic salmon by-products -Enzyme-cost efficiency and characterization of sensory, surface-active and nutritional properties. Dissertation for the degree of phisosophiae doctor (PhD)

Aspevik, Tone

2016

Doctoral dissertation

Enzymatisk hydrolyse av kollagenproteiner i fiskebein – hvordan skape verdier av problemavfall

Albrektsen, Sissel; Aspevik, Tone

2016

Nofima reports

Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products

Aspevik, Tone; Totland, Christian; Lea, Per; Oterhals, Åge

2016

Academic article

FeedMod

1. January 2017 – 31. December 2019

Fish health and growth are affected by gastrointestinal processes. This includes feed intake regulation, digestion and absorption of nutrients, barrier function and gut microbiota.

Peptek

1. January 2016 – 31. December 2022

With the use of modern, research-based process technology and expertise, unused or under utilized biomass of marine or terrestrial origin can be used for new, marketable products. We coordinate, develop and increase Nofima’s total expertise related to the future of sustainable protein production. Peptek is a strategic research initiative focused on sustainability, total utilization, food safety and future food security.