Search Results - "Wold, J.P"

Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networks by Mohamadi Monavar, H., Afseth, N.K., Lozano, J., Alimardani, R., Omid, M., Wold, J.P.

“…The purpose of this study was to evaluate the feasibility of Raman spectroscopy for predicting purity of caviars. The 93 wild caviar samples of three different…”
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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices by Gou, P., Santos-Garcés, E., Høy, M., Wold, J.P., Liland, K.H., Fulladosa, E.

“…There is a growing market for packaged slices of dry-cured ham. The heterogeneity of the composition of slices between packages is an important drawback when…”
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Cascading Norwegian co-streams for bioeconomic transition by Egelyng, H., Romsdal, A., Hansen, H.O., Slizyte, R., Carvajal, A.K., Jouvenot, L., Hebrok, M., Honkapää, K., Wold, J.P., Seljåsen, R., Aursand, M.

“…A circular bioeconomy has become a global aspiration for governments in Europe and around the globe. This article pursues research questions concerning…”
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On-line sorting of meat trimmings into targeted fat categories by Måge, I., Wold, J.P., Bjerke, F., Segtnan, V.

“…► An on-line system for fat-dependent sorting of meat trimmings was developed. ► The sorting algorithm was based on desirability functions. ► The system was…”
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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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Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images by Veberg, A., Sørheim, O., Moan, J., Iani, V., Juzenas, P., Nilsen, A.N., Wold, J.P.

“…This paper illustrates that fluorescence spectroscopy and imaging can be used to measure the extent and distribution of lipid oxidation in meat. Minced turkey…”
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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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Fluorescence in aldehyde model systems related to lipid oxidation by Veberg, A., Vogt, G., Wold, J.P.

“…To better understand the formation of fluorescent compounds in foods undergoing lipid oxidation, five different model systems were studied by fluorescence…”
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Some new tools for visualising multi-way sensory data by Dahl, T, Tomic, O, Wold, J.P, Naes, T

“…In this paper we propose some new plots for three-way analysis of sensory data. One of the plots is called “Manhattan plot” and offers an alternative way of…”
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Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter by Veberg, A, Olsen, E, Nilsen, A N, Wold, J P

“…This paper shows that fluorescence spectroscopy can measure both degradation of photosensitizers and formation of lipid oxidation products in light-exposed…”
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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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Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat by Skjervold, P.O, Taylor, R.G, Wold, J.P, Berge, P, Abouelkaram, S, Culioli, J, Dufour, E

“…Intrinsic fluorescent properties of muscle tissue were evaluated in order to characterize the different structural components of meat. The combinations of…”
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Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy by Wold, J.P., Mielnik, M.

“…To develop a rapid method to assess lipid oxidation, autofluorescence spectra (excitation wavelengths 365, 380, and 400 nm) from large samples (17 cm2) of…”
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On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy by Wold, J.P., O'Farrell, M., Høy, M., Tschudi, J.

“…An NIR imaging scanner was calibrated for on-line determination of the fat content of beef trimmings. A good calibration model was obtained for fat in intact…”
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Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging by Wold, J P, Jørgensen, K, Lundby, F

“…The purpose of this paper is to demonstrate the potential of solid-sample fluorescence spectroscopy in nondestructive assessment of light-induced oxidation in…”
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Active Photosensitizers in Butter Detected by Fluorescence Spectroscopy and Multivariate Curve Resolution by Wold, J. P, Bro, R, Veberg, A, Lundby, F, Nilsen, A. N, Moan, J

“…In this study, fluorescence excitation and emission matrices and multivariate curve resolution (PARAFAC) were used to detect and characterize active…”
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The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis by Wold, Jens Petter, Veberg, Annette, Nilsen, Asgeir, Iani, Vladimir, Juzenas, Petras, Moan, Johan

“…This paper suggests that dairy products have natural contents of porphyrins and chlorins, and that these light sensitive compounds play an important role in…”
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Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics by Andersen, Charlotte Møller, Wold, Jens Petter, Mortensen, Grith

“…The impact of modified atmosphere packaging and different storage conditions on light-induced oxidation of sliced Havarti cheese has been evaluated by…”
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Influence of storage time and color of light on photooxidation in cheese: A study based on sensory analysis and fluorescence spectroscopy by Wold, Jens Petter, Veberg, Annette, Lundby, Frank, Nikolai Nilsen, Asgeir, Moan, Johan

“…The sensitivity of front-face fluorescence spectroscopy to determine light-induced sensory changes in Jarlsberg cheese was elucidated. The cheese was exposed…”
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Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle by Moorby, J.M, Fraser, M.D, Parveen, I, Lee, M.R.F, Wold, J.P

“…Diet composition can be estimated in free-ranging animals by the use of n-alkane and long-chain fatty alcohol concentrations in feces. However, this technique…”
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