Search Results - "Bjerke, Frøydis"

Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing by Abie, Sisay Mebre, Martinsen, Ørjan Grøttem, Egelandsdal, Bjørg, Hou, Jie, Bjerke, Frøydis, Mason, Alex, Münch, Daniel

“…This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an…”
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Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples by Abie, Sisay M., Münch, Daniel, Egelandsdal, Bjørg, Bjerke, Frøydis, Wergeland, Ivar, Martinsen, Ørjan G.

“…Previous studies proposed that electric and magnetic fields can affect the freezing of biological tissues, including meat. Yet, improved freezing through sole…”
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Detectability of the degree of freeze damage in meat depends on analytic-tool selection by Egelandsdal, Bjørg, Abie, Sisay Mebre, Bjarnadottir, Stefania, Zhu, Han, Kolstad, Hilde, Bjerke, Frøydis, Martinsen, Ørjan G., Mason, Alex, Münch, Daniel

“…Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the…”
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Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting pattern by Gangsei, Lars Erik, Bjerke, Frøydis, Røe, Morten, Alvseike, Ole

“…The lean meat percentage (LMP) classification in Norwegian slaughterhouses is obtained by Hennessy Grading Probe 7 (HGP7), an optical tool. Even though the…”
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Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering by Baardseth, Pernille, Bjerke, Frøydis, Martinsen, Berit K, Skrede, Grete

“…BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and…”
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Quality assessment of fresh meat cuts as a performance indicator of knives specifically adapted for robot-assisted operations by Røer, Helle, Korostynska, Olga, Bjerke, Frøydis, Romanov, Dmytro, Cordova-Lopez, Luis Eduardo, Mason, Alex, Bjørnstad, Per Håkon, Håseth, Torunn Thauland, Alvseike, Ole

“…Manual labour in slaughterhouses is hazardous work. Workers suffer from injuries and occupational illnesses resulting from repetitive movements with sharp…”
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Multivariate optimization by visual inspection by Sivertsen, Edvard, Bjerke, Frøydis, Almøy, Trygve, Segtnan, Vegard, Næs, Tormod

“…In this paper we present a user-friendly multivariate optimization methodology based on visual inspection of contour plots of selected optimization criteria…”
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Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study by Egelandsdal, Bjørg, Oostindjer, Marije, Hovland, Ellen-Margrethe, Okholm, Bolette, Saarem, Kristin, Bjerke, Frøydis, Ruud, Lene, Grabež, Vladana, Haug, Anna

“…In 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced…”
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Restricted randomization and multiple responses in industrial experiments by Bjerke, Frøydis, Langsrud, Øyvind, Aastveit, Are Halvor

“…Two issues regarding designed experiments are discussed; restrictions on randomization and multiple responses. The former is typically related to hard‐to‐vary…”
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Analysing multivariate data from designed experiments: a case study of photo-oxidation in sour cream by Bjerke, Frøydis, Larsen, Hanne, Tellefsen, Siri Geiner

“…Exposure to light induces photo‐oxidation in dairy products, causing undesired off‐taste/rancidity. In this case study we present the results of a designed…”
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Design and Analysis of Storing Experiments: A Case Study by Bjerke, Frøydis, Aastveit, Are Halvor, Stroup, Walter W., Kirkhus, Bente, Næs, Tormod

“…In order to achieve robust and stable food products of desired quality and characteristics, all stages of the food production process, including storage…”
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Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO₂ Emitter, Traditional MAP, and Vacuum by Hansen, Anlaug Ådland, Mørkøre, Turid, Rudi, Knut, Rødbotten, Marit, Bjerke, Frøydis, Eie, Thomas

“…Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO₂ and 40% N₂) and in vacuum. The MA packages had a gas to product volume ratio…”
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Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar  L.) Packaged in Modified Atmosphere Using CO 2 Emitter, Traditional MAP, and Vacuum by Hansen, Anlaug Ådland, Mørkøre, Turid, Rudi, Knut, Rødbotten, Marit, Bjerke, Frøydis, Eie, Thomas

“…Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO 2 and 40% N 2 ) and in vacuum. The MA packages had a gas to product volume ratio…”
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Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO^sub 2^ Emitter, Traditional MAP, and Vacuum by Hansen, Anlaug Ådland, Mørkøre, Turid, Rudi, Knut, Rødbotten, Marit, Bjerke, Frøydis, Eie, Thomas

“…Pieces of prerigor salmon fillets were packaged in modified atmosphere (60% CO2 and 40% N...) and in vacuum. The MA packages had a gas to product volume ratio…”
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screening experiment to identify factors causing rancidity during meat loaf production by Baardseth, P, Bjerke, F, Aaby, K, Mielnik, M

“…A screening experiment consisting of 18 batches of meat loaves were made using a fractional factorial design with six factors including two production…”
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An application of projection design in product development by Bjerke, Frøydis, Næs, Tormod, Ellekjær, Marit Risberg

“…The area of mixture design and analysis is of vital importance in food science and industry, since all foods are mixtures of a number of different ingredients…”
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A comparison of design and analysis techniques for mixtures by Næs, Tormod, Bjerke, Frøydis, Færgestad, Ellen Mosleth

“…This paper compares design and analysis techniques for mixtures. The main focus is on comparing a statistical treatment taking the mixture aspect fully into…”
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Statistical thinking in practice: Handling variability in experimental situations by Bjerke, Froydis

“…In all experimental situations, handling variability properly is important in order to achieve reliable and informative experimental results. The benefits from…”
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