Search Results - "Rødbotten, R"

Prediction of beef quality attributes from early post mortem near infrared reflectance spectra by Rødbotten, R, Nilsen, B.N, Hildrum, K.I

“…The potential of predicting beef quality attributes after ageing from early post mortem near infrared (NIR) reflectance spectroscopy (1100–2500 nm) has been…”
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Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle by Nyquist, N. F, Biltvedt, L. M, Rødbotten, R, Mielnik, M, Thomassen, M, Svihus, B, Haug, A

“…To investigate the effect of fatty acid composition on broiler meat selenium concentration and antioxidative capacity, 60 broiler chickens were individually…”
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Effect of kiwi fruit powder in tenderizing M. Triceps brachii from mature cows by Rødbotten, R., Solgaard, K., Johannessen, T.C.

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Proteolytic Effects of Marinades Containing Actinidin by Rødbotten, R., Magliano, I., Høst, V., Veiseth-Kent, E.

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Prediction of beef quality attributes from early post mortem near infrared reflectance spectra: New developments in guaranteeing the optimal sensory quality of meat by RØDBOTTEN, R, NILSEN, B. N, HILDRUM, K. I

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Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

“…The main goal of the present paper was to investigate the potential of near infrared spectroscopy (NIR) to be used in modelling of pulp properties in the paper…”
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Prediction of Important Sulphite Pulp Properties from near Infrared Spectra: A Feasibility Study and Comparison of Methods by Henriksen, Heidi Cecilie, Næs, Tormod, Rødbotten, Rune, Aastveit, Are

“…In the pulp and paper industry, there is a need to replace some of the time-consuming, expensive pulp analyses used today. These methods could be replaced by…”
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Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra by Rødbotten, Rune, Mevik, Bjørn-Helge, Hildrum, Kjell Ivar

“…NIR absorbance spectra of 48 beef samples were recorded 2, 9 and 21 days post mortem in the wavelength range 950–1700 nm with a Zeiss MCS 511 instrument…”
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Relative Influence of Low-voltage Electrical Stimulation, Chilling Rate and Ageing Time on Tenderness of M. longissimus dorsi of Norwegian Cattle by Rødbotten, Rune, Lea, Per, Hildrum, Kjell Ivar

“…The effects of gender, low-voltage electrical stimulation (LV-ES; 90 V, 15 Hz, 20 s), chilling rate and ageing time on the tenderness of hot-boned M…”
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