Inger Beate Standal
Inger Beate Standal
Publikasjoner og ansvarsområder
Framtidsmaten vår. Kan "havets insekter" være en del av løsningen for å få en mer bærekraftig matproduksjon?
Vi må framsnakke makrellen!
Denne reka kan være løsningen for å gi verden nok omega-3
Denne reka skal spise halm
Bruk av tørket slam fra settefiskanlegg som gjødsel i norsk landbruk
Formålet med prosjektet Fish2Farm var å evaluere potensialet for resirkulering av næringsstoffer fra fiskeoppdrett ved å vurdere kvaliteten på tørket slam fra settefisk som gjødsel, undersøke påvirkningen av ulike behandlingsteknologier, og evaluere marke...
Traceability of hides through the supply chain - Norilia Hide Case
This study is a part of iProcess project funded by the Research Council of Norway (NFR 255596). The aim of this study was to evaluate various data capture technologies for traceability of hides in a pilot setting. The RFID enabled hide tags provided best readability while there were challenges with ...
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 Proteins.
The aim of the present study was to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract and ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage....
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
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 vide-cooking at 70 °C and 80 °C for 10 and 20 min was performed with and w...
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ﬁllets were exposed to sous-vide treatment at 60, 75, and 90°C for 10,...