Search Results - "Pettersen, M K"

Effect of different colored filters on photooxidation in pasteurized milk by Intawiwat, N, Pettersen, M K, Rukke, E O, Meier, M A, Vogt, G, Dahl, A V, Skaret, J, Keller, D, Wold, J P

“…The effect of different colored filters and atmospheres on photooxidation and quality in milk was studied. Pasteurized bovine milk (3.9% fat) was packed in 2…”
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Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy by Wold, J.P, Mielnik, M, Pettersen, M.K, Aaby, K, Baardseth, P

“…Front face autofluorescence from meat products was measured to elucidate the method's ability to measure and predict lipid oxidation. Three sample sets were…”
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Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging parameters and storage conditions by Pettersen, M.K, Mielnik, M.B, Eie, T, Skrede, G, Nilsson, A

“…Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic…”
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Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films by Intawiwat, N, Wold, J P, Skaret, J, Rukke, E O, Pettersen, M K

“…The effect of different amounts of transmitted green light on photooxidation in pasteurized milk was studied. Five different green films produced with…”
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Effect of packaging materials and storage conditions on bacterial growth, off-odour, pH and colour in chicken breast fillets by Pettersen, M. K., Nissen, H., Eie, T., Nilsson, A.

“…A comparison was made of the effect of different packaging materials on bacterial growth, off‐odour, pH and colour of chicken breast fillets stored at 4°C. For…”
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Evaluation and suitability of biomaterials for modified atmosphere packaging of fresh salmon fillets by Pettersen, M. K., Bardet, S., Nilsen, J., Fredriksen, S. B.

“…An evaluation of the suitability of commercially available biopolymers on the shelf‐life of fresh salmon fillet was done. The comparison included two different…”
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Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light by Pettersen, Marit K., Eie, Thomas, Nilsson, Astrid

“…The oxidative stability of cream cheese stored in thermoformed trays made of amorphous polyethylene terephtalate (A-PET)/polyethylene (PE), polystyrene…”
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Oxygen barrier properties of thermoformed trays manufactured with different drawing methods and drawing depths by Pettersen, Marit Kvalvåg, Gällstedt, Mikael, Eie, Thomas

“…A comparison was made of oxygen barrier properties and wall thickness distribution of different thermoformed trays. The thermoformed trays were manufactured…”
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Prediction of oxygen transmission rate for thermoformed trays by Pettersen, Marit KvalvÅg, Nilsson, Astrid, Espedal, Aud, Kohler, Achim

“…There is a desire in the food industry to be able to estimate the oxygen transmission rate (OTR) of packages by knowing the permeability data of unconverted…”
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