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Journal of Aquatic Food Product Technology Volume 27, 2018 - Issue 3
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Articles

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

Inger Beate StandalDepartment of Process Technology, SINTEF Ocean, Trondheim, NorwayCorrespondence[email protected]
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,
Revilija MozuraityteDepartment of Process Technology, SINTEF Ocean, Trondheim, NorwayView further author information
,
Turid RustadDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, NorwayView further author information
,
Leili AlinasabhematabadiDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, NorwayView further author information
,
Nils-Gunnar CarlssonDepartment of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, SwedenView further author information
&
Ingrid UndelandDepartment of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, SwedenView further author information
Pages 338-357 | Published online: 16 Feb 2018

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Feriel Ghribi, Safa Bejaoui, Imene Chetoui, Michel Marengo, Mehdi Bouaziz, Nejla Soudani, Sylvie Gobert & M’hamed El Cafsi. (2023) Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability. Journal of Aquatic Food Product Technology 0:0, pages 1-14.
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Joel B. Johnson, C. P. Ekanayake, Federico Caravani, Janice S. Mani, Pawan Lal, Sarah J. Calgaro, Shirtika S. Prasad, Robyn D Warner & Mani Naiker. (2023) A Review of Vitamin D and Its Precursors in Plants and Their Translation to Active Metabolites in Meat. Food Reviews International 39:4, pages 1770-1798.
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Kristine Kvangarsnes, Turid Rustad, Trygg Barnung, Wenche Emblem Larssen & Grete Hansen Aas. (2021) Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology 30:2, pages 196-204.
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Rebecca Gmoser, Rikard Fristedt, Karin Larsson, Ingrid Undeland, Mohammad J. Taherzadeh & Patrik R. Lennartsson. (2020) From stale bread and brewers spent grain to a new food source using edible filamentous fungi. Bioengineered 11:1, pages 582-598.
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