Revilija Mozuraityte

Research Scientist

Revilija Mozuraityte

Research Scientist

Phone: 930 05 107

Email:

Unit: SINTEF Ocean AS

Department:

Office: Trondheim

Publications and responsibilities

Authors Revilija Mozuraityte Inger Beate Standal Janna Cropotova Emilia Budzko Turid Rustad

Year 2020

Type Academic article

Authors Jannicke Fugledal Remme Guro Møen Tveit Revilija Mozuraityte Bendik Toldnes Merethe Selnes Rasa Slizyte Tom Ståle Nordtvedt

Year 2020

Type Poster

Authors Inger Beate Standal Ana Karina Carvajal Rasa Slizyte Revilija Mozuraityte Jannicke Fugledal Remme Merethe Selnes Kaja Kristine Haug

Year 2020

Type Lecture

Authors Inger Beate Standal Rasa Slizyte Revilija Mozuraityte Jorunn Skjermo Merethe Selnes

Year 2020

Type Lecture

Authors Janna Cropotova Revilija Mozuraityte Inger Beate Standal Shikha Ojha Turid Rustad Brijesh Tiwari

Year 2020

Type Academic article

Authors Janna Cropotova Revilija Mozuraityte Inger Beate Standal Shikha Ojha Turid Rustad Brijesh Tiwari

Year 2020

Type Academic article

Authors Revilija Mozuraityte Alfonso Perote Asha Kumari Nutan Kaushik Maitri Thakur

Year 2020

Type Report

Authors Janna Cropotova Revilija Mozuraityte Inger Beate Standal Kari Cecilie Aftret Turid Rustad

Year 2019

Type Academic article

Authors Inger Beate Standal Revilija Mozuraityte Turid Rustad

Year 2019

Type Feature article

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...

Authors Janna Cropotova Revilija Mozuraityte Inger Beate Standal Turid Rustad

Year 2019

Type Academic article

Revilija Mozuraityte

Research Scientist

Revilija Mozuraityte

Research Scientist

Publications and responsibilities

Superchilled, chilled and frozen storage of Atlantic mackerel(Scomber scombrus) – effect on lipids and low molecular weightmetabolites

Making marine proteins for human consumption - enzymatic hydrolysis of frozen/thawed cod heads caught by line and trawl

High value products from mackerel rest raw materials

Hvordan bevare kvaliteten av nye marine proteinkilder - eksempler fra førstehåndtering av tare

Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Regulations on the use of rest raw materials from seafood processing in EU and India - ReValue Project Deliverable 4.2 - 2020:00471 A

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.

Vi må framsnakke makrellen!

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)