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Rasa Slizyte

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Rasa Slizyte

Seniorforsker

Rasa Slizyte
Telefon: 982 45 033
Avdeling: Sjømatteknologi
Kontorsted: Trondheim

Publikasjoner og ansvarsområder

Publikasjoner

Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1598717

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, the proteins or the oil is considered as secondary products. The proposed con...

Forfattere Slizyte Rasa Mozuraityte Revilija Remman Tore Rustad Turid
År 2018
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1588788

The use of angiotensin-I converting enzyme (ACE) inhibitors is a common strategy for treating kidney disease. Several amino acid sequences with ACE inhibiting activity are identified in filet and rest raw material from various species of fish, and fish protein hydrolysates could be of interest for p...

Forfattere Drotningsvik Aslaug Pampanin Daniela Maria Slizyte Rasa Carvajal Ana Karina Høgøy Ingmar Johan Remman Tore Gudbrandsen Oddrun Anita
År 2018
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1579303

The red seaweed Palmaria palmata has previously been reported to have high protein content high in essential amino acids. To extract the proteins a rigid cell wall consisting mainly of β-(1→4)/β-(1→3)-D-xylans must be disrupted. Different methods have been used to overcome this problem along with va...

Forfattere Bjarnadóttir Málfríður Aðalbjörnsson Björn Viðar Nilsson Anna Slizyte Rasa Roleda Michael Hreggviðsson Guðmundur Óli Friðjónsson Ólafur H. Jónsdóttir Rósa
År 2018
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1578831

The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin, and ash contents, no signif...

Forfattere Stévant Pierrick Francois Denis Indergård Erlend Ólafsdóttir Aðalheiður Marfaing Hélène Larssen Wenche Merete Emblem Fleurence Joël Roleda Michael Rustad Turid Slizyte Rasa Nordtvedt Tom Ståle
År 2018
Type Tidsskriftspublikasjon