Search Results - "Hafsteinsson, H"

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…”
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Textural properties of raw salmon fillets as related to sampling method by Sigurgisladottir, S, Hafsteinsson, H, Jonsson, A, Lie, O, Nortvedt, R, Thomassen, M, Torrissen, O

“…Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental…”
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Approximating Treewidth, Pathwidth, Frontsize, and Shortest Elimination Tree by Bodlaender, H.L., Gilbert, J.R., Hafsteinsson, H., Kloks, T.

“…Various parameters of graphs connected to sparse matrix factorization and other applications can be approximated using an algorithm of Leighton et al. that…”
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An efficient method of combining detection and identification of seafloor objects using Gavia AUV by Johannsson, H., Hafmynd, T.T., Hafsteinsson, H.

“…This paper describes a method of dynamically searching for objects on the seabed using side-scan sonar images. Traditionally this has been a two step process…”
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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…”
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Isolation and characterization of moderately halophilic bacteria from fully cured salted cod (bachalao) by Vilhelmsson, O, Hafsteinsson, H, Kristjansson, J.K

“…A total of 128 strains of moderately halophilic bacteria were isolated from wet, dry and desalted bachalao (salted codfish) as well as from fresh cod and…”
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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,…”
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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…”
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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…”
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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;…”
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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…”
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Textural properties of raw slamon fillets as related to sampling method by Sigurgisladottir, S, Hafsteinsson, H, Jonsson, A, Lie, O

“…Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were studied on different locations of the fillets. Three instrumental…”
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Unemployment, coping and psychological distress by Smári, Jakob, Arason, Elvar, Hafsteinsson, Hafsteinn, Ingimarsson, Snorri

“…This study addressed the role of coping sytle in anxiety and depression of unemployed people. Two‐hundred thirty‐three people checking in at unemployment…”
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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…”
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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…”
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Acoustic microscopy--principles and applications in the studies of biomaterial microstructure by Hafsteinsson, H, Rizvi, S S

“…The acoustic microscopy is based on totally different physical concepts than both the optical and electron microscopes. Therefore, the information obtained…”
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