Blar i Publikasjoner fra CRIStin - SINTEF Ocean på tidsskrift "Food Control"
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A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging
(Journal article; Peer reviewed, 2018-10)The aim of this study was to investigate the potential of fluorescence microscopy coupled with chemical, physical and data analysis methods for reliable and non-invasive detection of changes in texture parameters of sous-vide ... -
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
(Journal article; Peer reviewed, 2019-10)The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical and data analysis methods. Sous ... -
Effect of gear design on catch damage on cod (Gadus morhua) in the Barents Sea demersal trawl fishery
(Journal article; Peer reviewed, 2021-02)Damage incurred during the catch process is an indicator of the overall quality of fish and fish welfare. Because catch quality is difficult to improve once it has deteriorated, it is important to preserve quality during ... -
Towards automated sorting of Atlantic cod (Gadus morhua) roe, milt, and liver - Spectral characterization and classification using visible and near-infrared hyperspectral imaging
(Journal article; Peer reviewed, 2016)Technological solutions regarding automated sorting of food according to their quality parameters are of great interest to food industry. In this regard, automated sorting of fish rest raw materials remains as one of the ... -
Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications
(Journal article; Peer reviewed, 2018-07-27)Seaweeds are increasingly used in European cuisines due to their nutritional value. Many algal constituents, such as polyphenols, are important antioxidants and thus considered beneficial to humans. However, many seaweed ...