Blar i SINTEF Open på forfatter "Mozuraityte, Revilija"
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The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid (Journal article; Peer reviewed, 2019-04-22)The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ... -
Two-stage processing of salmon backbones to obtain high-quality oil and proteins
Slizyte, Rasa; Mozuraityte, Revilija; Remman, Tore; Rustad, Turid (Journal article; Peer reviewed, 2018-06-05)Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, ... -
Workshop in Trondheim and excursions to the Norwegian seafood industry and NTNU
Erikson, Ulf Gøran; Mozuraityte, Revilija; Grimsmo, Leif; Aursand, Marit (SINTEF Fiskeri og havbruk;A26586, Research report, 2014-12-08)During the SeaMed project we have arranged workshops and visited seafood industry in Albania, Montenegro, Kosovo and Bosnia & Herzegovina. In October 2014, the whole consortium visited Trondheim. The three-day workshop ...