Browsing SINTEF by Journals "Foods"
Now showing items 1-8 of 8
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Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs
(Peer reviewed; Journal article, 2023)In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using ... -
Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation
(Peer reviewed; Journal article, 2021)The use of technologies for measurements of health parameters of individual cows may ensure early detection of diseases and maximization of individual cow and herd potential. In the present study, dry-film Fourier transform ... -
Freeze-chilling of whitefish: Effects of capture, on-board processing, freezing, frozen storage, thawing, and subsequent chilled storage—a review
(Peer reviewed; Journal article, 2021)The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are ... -
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, ... -
Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy
(Peer reviewed; Journal article, 2021)Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents ... -
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
(Peer reviewed; Journal article, 2023)The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies ... -
Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety
(Peer reviewed; Journal article, 2021)Aquaculture produces most of the world’s seafood and is a valuable food source for an increasing global population. Low trophic mesopelagic biomasses have the potential to sustainably supplement aquafeed demands for increased ... -
Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value
(Peer reviewed; Journal article, 2023)Significant amounts of marine raw material are lost on-board the deep-sea vessels due to fast quality degradation. Optimal on-board handling and processing strategies can upgrade these resources from waste to food ingredients ...