Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

par Nielsen, Cecilie Wirenfeldt, Rustad, Turid, Holdt, Susan Løvstad
Publié dans Foods (2021)

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

par Gudjónsdóttir, María, Karlsdóttir, Magnea Gudrún, Arason, Sigurjón, Rustad, Turid
Publié 2011

Induced oxidation and addition of antioxidant before enzymatic hydrolysis of heads of rainbow trout (Oncorhynchus mykiss) – effect on the resulting oil and protein fraction

par Kvangarsnes, Kristine, Kendler, Sophie, Rustad, Turid, Aas, Grete Hansen
Publié dans Heliyon (2021)

Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

par Hjellnes, Veronica, Šližyte, Rasa, Rustad, Turid, Carvajal, Ana Karina, Greiff, Kirsti
Publié dans BMC Biotechnol (2020)

Bioactivities of fish protein hydrolysates from defatted salmon backbones

par Slizyte, Rasa, Rommi, Katariina, Mozuraityte, Revilija, Eck, Peter, Five, Kathrine, Rustad, Turid
Publié dans Biotechnol Rep (Amst) (2016)

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in...

par Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid
Publié dans Food Technol Biotechnol (2019)

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

par Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
Publié dans Sensors (Basel) (2020)

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentr...

par Cropotova, Janna, Tappi, Silvia, Genovese, Jessica, Rocculi, Pietro, Dalla Rosa, Marco, Rustad, Turid
Publié dans Heliyon (2021)

Pepsin-Assisted Transglutaminase Modification of 
Functional Properties of a Protein Isolate Obtained 
from Industrial Sunflower Meal

par Ivanova, Petya, Chalova, Vesela I., Kalaydzhiev, Hristo, Perifanova-Nemska, Mariana, Rustad, Turid, Koleva, Lidia
Publié dans Food Technol Biotechnol (2017)

Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

par Stupar, Jelena, Holøymoen, Ingunn Grimsbo, Hoel, Sunniva, Lerfall, Jørgen, Rustad, Turid, Jakobsen, Anita Nordeng
Publié dans Foods (2021)

Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

par Ivanova, Petya, Kalaydzhiev, Hristo, Dessev, Tzvetelin T., Silva, Cristina L. M., Rustad, Turid, Chalova, Vesela I.
Publié dans J Food Sci Technol (2018)

Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

par Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
Publié dans Food Technol Biotechnol (2021)

Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

par Nielsen, Cecilie Wirenfeldt, Holdt, Susan Løvstad, Sloth, Jens J., Marinho, Gonçalo Silva, Sæther, Maren, Funderud, Jon, Rustad, Turid
Publié dans Foods (2020)

Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage

par Stévant, Pierrick, Ólafsdóttir, Aðalheiður, Déléris, Paul, Dumay, Justine, Fleurence, Joël, Ingadóttir, Bergrós, Jónsdóttir, Rósa, Ragueneau, Émilie, Rebours, Céline, Rustad, Turid
Publié dans Data Brief (2020)

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

par Pérez-Andrés, Juan M., Cropotova, Janna, Harrison, Sabine M., Brunton, Nigel P., Cullen, Patrick J., Rustad, Turid, Tiwari, Brijesh K.
Publié dans Foods (2020)