Browsing Publikasjoner fra CRIStin by Subject "quality"
Now showing items 1-3 of 3
-
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future
(Peer reviewed; Journal article, 2022)Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, ... -
Superfersk fisk med riktig kvalitet
(SINTEF Fiskeri og havbruk rapporter;A105012, Research report, 2010-02-10)Rapporten består av to deler; Del I er et case-studium kalt "Kortreist ferskfisk fra lokal fiskehandler''. Målet for studier var å kartlegge transportkjeden og å dokumentere kvalitet for " kortreist" torsk fra skuteside ... -
Two-stage processing of salmon backbones to obtain high-quality oil and proteins
(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, ...