Publikasjoner

Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment

Journal of Food Engineering, 2019
Vitenskapelig artikkel

A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state

Journal of Food Engineering, 2019
Vitenskapelig artikkel

Holdbarhet på produkter av bløytet-, fryst- og tint tørrfisk. Faglig sluttrapport

2019
Nofimas rapportserie

The paradox of openness: The case of EU Novel Food policy and patents

2019
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Holdbarhetskriterier for tørrfisk – forprosjekt. Faglig sluttrapport

2019
Nofimas rapportserie

The Arctic as a Food Producing Region. Final Project Report Prepared for the Arctic Council’s Sustainable Development Working Group

2019
Rapport

An increase in impact factor for Journal of Aquatic Food Product Technology!

Journal of Aquatic Food Product Technology, 2019
Leder

Editor’s Column: The Hunt for Valuable Components and Proteins from Aquatic Food Products

Journal of Aquatic Food Product Technology, 2019
Leder

I SeaPack-prosjektet er målet å bidra til redusert miljøbelastning

Tekfisk, 2019
Fagartikkel

Effekt av fôr, temperatur og stress på pigmentering i laks. Faglig sluttrapport

2019
Nofimas rapportserie

Suboptimal food? Food waste at the consumer–retailer interface.

2019
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Fish protein supplementation in older nursing home residents: A randomised, double-blind, pilot study

Pilot and Feasibility Studies, 2019
Vitenskapelig artikkel

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Food Microbiology, 2019
Vitenskapelig artikkel

Chapter 8 - Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products

2019
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy

Journal of Near Infrared Spectroscopy, 2019
Vitenskapelig artikkel

Fermentering

Baker og Konditor, 2019
Fagartikkel

Influence of dietary supplementation of probiotic pediococcus acidilactici MA18/5M during the transition from freshwater to seawater on intestinal health and microbiota of atlantic salmon (Salmo salar L.)

Frontiers in Microbiology, 2019
Vitenskapelig artikkel

RENSVEL OWI FACT SHEET SERIES: An introduction to Operational and Laboratory-based Welfare Indicators for lumpfish (Cyclopterus lumpus L.)

2019
Nofimas rapportserie

RENSVEL OWI FACT SHEET SERIES: An introduction to Operational and Laboratory-based Welfare Indicators for ballan wrasse (Labrus bergylta)

2019
Nofimas rapportserie

Konkurranseevne for norsk oppdrettslaks: Kostnader og kostnadsdrivere i Norge og konkurrentland

2019
Nofimas rapportserie