Browsing Brage NMBU by Author "Skipnes, Dagbjørn"
Now showing items 1-4 of 4
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Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach
Blikra, Marthe Jordbrekk; Hodnefjell, Åse Venke; Feyissa, Aberham H.; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2020)Shrinkage of cod filets and loins during heating is associated with unwanted changes in the product appearance and eating properties, including liquid loss, loss of juiciness and increased hardness. In this paper, shrinkage ... -
Investigating the effects of novel heat and high pressure processing on Listeria and Bacillus inactivation in a model food
Ates, Mehmet Baris (PhD Thesis;2015:62, Doctoral thesis, 2018-05-02)Thermal processing is a common method for controlling foodborne pathogens in various ready-to-eat (RTE) products. Traditional processes that involve static heating often result in undesirable quality changes in foods. ... -
Microbiological food safety of seaweeds
Løvdal, Trond; Lunestad, Bjørn Tore; Myrmel, Mette; Rosnes, Jan Thomas; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2021) -
Optimisation of thermal processing of fresh farmed cod
Skipnes, Dagbjørn (PhD Thesis;2011:17, Doctoral thesis, 2011)Heat treatment of cold water species is challenging due to quality changes occurring at low temperatures relative to most other foodstuffs. One of the characteristic challenges is the melting of connective tissue already ...