Search Results - "HAFSTEINSSON, HANNES"

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon by Gudbjornsdottir, Birna, Jonsson, Asbjorn, Hafsteinsson, Hannes, Heinz, Volker

“…Investigation of the effect of high-pressure processing (HPP) at very short time on the inactivation of Listeria innocua was conducted as well as the effect on…”
Get full text

Gelatin from cod skins as affected by chemical treatments by Gudmundsson, M. (Technological Institute of Iceland, Keldnoholt, Iceland.), Hafsteinsson, H

“…Concentrations of sodium hydroxide, sulfuric and citric acids used in processing gelatin from cod skins affected both yield and quality. The highest yield of…”
Get full text

Atlantic salmon ( Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids by Espe, Marit, Nortvedt, Ragnar, Lie, Øyvind, Hafsteinsson, Hannes

“…The changes in total fat content, fatty acid composition, tocopherol, ascorbic acid, pH and oxidation were analysed in Atlantic salmon ( Salmo salar, L.) in…”
Get full text

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon ( Salmo salar) fillets by Sigurgisladottir, Sjofn, Sigurdardottir, Margret S, Torrissen, Ole, Vallet, Jean Luc, Hafsteinsson, Hannes

“…The effect of different conditions during the salting and smoking process on the microstructure and the texture of salmon fillets was studied in interaction…”
Get full text

Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon ( Salmo salar) by Sigurgisladottir, Sjofn, Ingvarsdottir, Helga, Torrissen, Ole J, Cardinal, Mireille, Hafsteinsson, Hannes

“…The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic salmon was studied in fish from three different origins;…”
Get full text

Effect of electric field pulses on microstructure of muscle foods and roes by Gudmundsson, Magnús, Hafsteinsson, Hannes

“…The effect of pulsed electric fields (PEF) and combination of PEF and high pressure were studied on microstructure of salmon, chicken and lumpfish roes. The…”
Get full text

Effect of electric field pulses on microstructure of muscle foods and roes: High Intensity Electric Field Pulses by GUDMUNDSSON, Magnus, HAFSTEINSSON, Hannes

Get full text

Atlantic salmon ( Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids by Espe, Marit, Nortvedt, Ragnar, Lie, Øyvind, Hafsteinsson, Hannes

“…The changes in total fat content, fatty acid composition, tocopherol, ascorbic acid, pH and oxidation were analysed in response to different salting methods,…”
Get full text

ATTENUATION OF ULTRASOUND IN SEALWORMS AND FISH TISSUE by HAFSTEINSSON, HANNES

“…Sealworm infestation in various fish species, especially cod, has become a chronic cosmetic problem for fish processing industry in North Atlantic fishing…”
Get full text

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions by Sigurgisladottir, Sjofn, Sigurdardottir, Margret S., Ingvarsdottir, Helga, Torrissen, Ole J., Hafsteinsson, Hannes

“…This study was carried out to examine differences in microstructure and texture of fresh and smoked farmed Atlantic salmon Salmo salar L. fillets with…”
Get full text

Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry.I : effect of different salting methods on the oxidation of lipids by ESPE, Marit, NORTVEDT, Ragnar, LIE, Øyvind, HAFSTEINSSON, Hannes

Get full text

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions: Structure and texture of fresh and smoked salmon muscle S Sigurgisladottir et al by Sigurgisladottir, Sjofn, Sigurdardottir, Margret S., Ingvarsdottir, Helga, Torrissen, Ole J., Hafsteinsson, Hannes

Get full text

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions by Sigurgisladottir, Sjofn, Sigurdardottir, Margret S., Ingvarsdottir, Helga, Torrissen, Ole J., Hafsteinsson, Hannes

“…This study was carried out to examine differences in microstructure and texture of fresh and smoked farmed Atlantic salmon Salmo salar L. fillets with…”
Get full text

Extremely halotolerant bacteria characteristic of fully cured and dried cod by Vilhelmsson, Oddur, Hafsteinsson, Hannes, Kristjánsson, Jakob K.

“…Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried…”
Get full text

ATTENUATION OF ULTRASOUND IN SEALWORMS AND FISH TISSUE by HAFSTEINSSON, HANNES

“…Sealworm infestation in various fish species, especially cod, has become a chronic cosmetic problem for fish processing industry in North Atlantic fishing…”
Get full text

Salmon quality: Methods to determine the quality parameters by Sigurgisladottir, Sjofn, ØTorrissen, Ole, Lie, Øyvind, Thomassen, Magny, Hafsteinsson, Hannes

“…The objective of this paper is to review the important quality parameters, standards, and simple tools or methods to determine the quality of fresh Atlantic…”
Get full text