Blar i SINTEF Open på forfatter "Storrø, Ivar"

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    • Low salt products Final report 

      Aursand, Ida Grong; Greiff, Kirsti; Erikson, Ulf Gøran; Gallart-Jornet, Lorena; Perisic, Nebojsa; Kohler, Achim; Afseth, Nils Kristian; Ofstad, Ragni; Storrø, Ivar; Josefsen, Kjell Domaas (SINTEF Fiskeri og havbruk;A26260, Research report, 2014-07-07)
      Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume ...

    • Opinion on the safety of BioProtein® by the Scientific Panel on Animal Feed of the Norwegian Scientific Committee for Food Safety. Revised version 

      Lundebye, Anne-Katrine; Aursand, Marit; Berntssen, Marc; Hemre, Gro Ingunn; Jenssen, Bjørn Munro; Thomassen, Magny Sissel S.; Volden, Harald; Berdal, Knut G; Espe, Marit; Mjaaland, Siri; Storrø, Ivar; Sørum, Henning; Valheim, Mette; Bernhoft, Aksel (VKM Report;2006:43, Research report, 2006-10-05)
      BioProtein® (BP) is a trademark for single cell (bacteria) protein, based on conversion of methane, with the addition of ammonia and oxygen, to a protein source. BP is produced by Norferm AS in Norway, and has been authorized ...

    • Prosessering av biråstoff fra sild til olje og proteinhydrolysat.Laboratorieforsøk med ulike proteaser og pilotforsøk med ultraferskt råstoff. 

      Slizyte, Rasa; Grimsmo, Leif; Storrø, Ivar (SINTEF Fiskeri og havbruk rapporter;Al05063, Research report, 2010-11-02)
      Denne rapporten beskriver produksjon av olje og proteinhydrolysat fra frosset og ferskt biråstoff fra sild. Det er utført laboratorieforsøk med ulike enzymer for produksjon av proteinhydrolysater fra frosset råstoff. ...

    • Proteins with neutral taste from salmon backbones 

      Mozuraityte, Revilija; Grimsmo, Leif; Storrø, Ivar (SINTEF Fiskeri og havbruk rapporter;A23364, Research report, 2012-09-05)
      The main goal in this project is to find an economic and profitable technology for production of '"tasteless·· fish proteins from salmon backbones. Two possible sources/technologies for the isolation of the proteins are ...

    • Sensory shelf life for protein products made from salmon backbones. 

      Storrø, Ivar; Mozuraityte, Revilija (SINTEF Fiskeri og havbruk reports;A23776, Research report, 2013-01-29)
      The main goal of this project was to determine the sensory shelflife of proteins with neutral taste. Proteins were isolated from both the solid phase (sludge) from salmon oil production and from cooked salmon backbones. ...