Search Results - "Cropotova, Janna"

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry by Salanță, Liana Claudia, Cropotova, Janna

“…Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable…”
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The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax) by Cropotova, Janna, Tappi, Silvia, Genovese, Jessica, Rocculi, Pietro, Dalla Rosa, Marco, Rustad, Turid

“…A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as…”
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Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout ( Oncorhynchus mykiss) and Atlantic Salmon ( Salmo salar ) Rest Raw Material Pretreated by High Pressure by Kotsoni, Elissavet, Daukšas, Egidijus, Aas, Grete Hansen, Rustad, Turid, Tiwari, Brijesh K, Cropotova, Janna

“…Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic…”
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Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets by Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi

“…In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments…”
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Rainbow Trout ( Oncorhynchus mykiss ) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities by Bartolomei, Martina, Cropotova, Janna, Bollati, Carlotta, Kvangarsnes, Kristine, d'Adduzio, Lorenza, Li, Jianqiang, Boschin, Giovanna, Lammi, Carmen

“…The present study aimed at characterizing the possible biological activities of the multifunctional low molecular weight fractions (<3 kDa) peptides isolated…”
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Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction by Bashiri, Bashir, Cropotova, Janna, Kvangarsnes, Kristine, Gavrilova, Olga, Vilu, Raivo

“…As global fish consumption rises, a large amount of waste is generated that is generally neglected. Considering the value embedded in these resources,…”
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Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives by Hassoun, Abdo, Cropotova, Janna, Trif, Monica, Rusu, Alexandru Vasile, Bobiş, Otilia, Nayik, Gulzar Ahmad, Jagdale, Yash D., Saeed, Farhan, Afzaal, Muhammad, Mostashari, Parisa, Khaneghah, Amin Mousavi, Regenstein, Joe M.

“…The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food…”
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Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge by Hassoun, Abdo, Cropotova, Janna, Trollman, Hana, Jagtap, Sandeep, Garcia-Garcia, Guillermo, Parra-López, Carlos, Nirmal, Nilesh, Özogul, Fatih, Bhat, Zuhaib, Aït-Kaddour, Abderrahmane, Bono, Gioacchino

“…Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food…”
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Replacement of refined sugar by natural sweeteners: focus on potential health benefits by Arshad, Shiza, Rehman, Tahniat, Saif, Summaya, Rajoka, Muhammad Shahid Riaz, Ranjha, Muhammad Modassar Ali Nawaz, Hassoun, Abdo, Cropotova, Janna, Trif, Monica, Younas, Aqsa, Aadil, Rana Muhammad

“…Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues…”
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Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material by Kotsoni, Elissavet, Daukšas, Egidijus, Aas, Grete Hansen, Rustad, Turid, Tiwari, Brijesh, Cropotova, Janna

“…Introduction Fish rest raw material generated from the fish processing industry may be a useful resource for recovery of added value compounds. The application…”
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Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets by Hassoun, Abdo, Boukid, Fatma, Pasqualone, Antonella, Bryant, Christopher J., García, Guillermo García, Parra-López, Carlos, Jagtap, Sandeep, Trollman, Hana, Cropotova, Janna, Barba, Francisco J.

“…Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics and…”
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Transformation of Seafood Side-Streams and Residuals into Valuable Products by Siddiqui, Shahida Anusha, Schulte, Henning, Pleissner, Daniel, Schönfelder, Stephanie, Kvangarsnes, Kristine, Dauksas, Egidijus, Rustad, Turid, Cropotova, Janna, Heinz, Volker, Smetana, Sergiy

“…Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products…”
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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 by Mozuraityte, Revilija, Standal, Inger Beate, Aftret, Kari Cecilie, Rustad, Turid, Cropotova, Jana

“…The aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants…”
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Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel ( Scomber scombrus ) by Cropotova, Janna, Kvangarsnes, Kristine, Rustad, Turid, Stangeland, Janne, Roda, Gabriella, Fanzaga, Melissa, Bartolomei, Martina, Lammi, Carmen

“…Fish protein hydrolysates (FPH) obtained by enzymatic hydrolysis allows for smart valorization of fish side streams. However, further treatments are normally…”
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Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate by Kvangarsnes, Kristine, Dauksas, Egidijus, Tolstorebrov, Ignat, Rustad, Turid, Bartolomei, Martina, Xu, Ruoxian, Lammi, Carmen, Cropotova, Janna

“…Due to the continuous growth of the world population, there is an urgent need to find sustainable sources of high-quality protein. Fish side streams rich in…”
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Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes by Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid

“…It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish…”
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Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives by Hassoun, Abdo, Garcia-Garcia, Guillermo, Trollman, Hana, Jagtap, Sandeep, Parra-López, Carlos, Cropotova, Janna, Bhat, Zuhaib, Centobelli, Piera, Aït-Kaddour, Abderrahmane

“…Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors,…”
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Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic by Hassoun, Abdo, Marvin, Hans J. P., Bouzembrak, Yamine, Barba, Francisco J., Castagnini, Juan Manuel, Pallarés, Noelia, Rabail, Roshina, Aadil, Rana Muhammad, Bangar, Sneh Punia, Bhat, Rajeev, Cropotova, Janna, Maqsood, Sajid, Regenstein, Joe M.

“…Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in…”
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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation by Pérez-Andrés, Juan M, Cropotova, Janna, Harrison, Sabine M, Brunton, Nigel P, Cullen, Patrick J, Rustad, Turid, Tiwari, Brijesh K

“…Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its…”
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The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products by Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Bekaert, Karen, Cropotova, Janna, García, Míriam R, Messens, Winy, Bover‐Cid, Sara

“…Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled…”
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