B. Egelandsdal : rechercher sur Z-Library

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51

Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition

Bjørg Egelandsdal, Berit Martinsen, Karin Autio

Journal:

Année:

1995

Langue:

english

Fichier:

PDF, 644 KB

english, 1995

52

A new method for differentiating the androstenone sensitivity among consumers

K. Lunde, E. Skuterud, A. Nilsen, B. Egelandsdal

Journal:

Food Quality and Preference

Année:

2009

Langue:

english

Fichier:

PDF, 488 KB

english, 2009

53

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

K. Lunde, E. Skuterud, B. Egelandsdal, M. Font i Furnols, G.R. Nute, C. Bejerholm, A. Nilsen, Y.H. Stenstrøm, M. Hersleth

Journal:

Food Quality and Preference

Année:

2010

Langue:

english

Fichier:

PDF, 221 KB

english, 2010

54

Development of a novel, fermented and dried saithe and salmon product

Berit Nordvi, Bjørg Egelandsdal, Øyvind Langsrud, Ragni Ofstad, Erik Slinde

Journal:

Innovative Food Science & Emerging Technologies

Année:

2007

Langue:

english

Fichier:

PDF, 312 KB

english, 2007

55

Modelling and optimization of quality and costs on empirical data of hearth bread

Gunvor Irene Dingstad, Bjørn Egelandsdal, Bjørn-Helge Mevik, Ellen Mosleth Færgestad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2004

Langue:

english

Fichier:

PDF, 558 KB

english, 2004

56

Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling

Ragni Ofstad, Øyvind Langsrud, Tone E. Nyvold, Grethe Enersen, Vibeke Høst, Ene Pilman Willers, Berit Nordvi, Bjørg Egelandsdal

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 426 KB

english, 2005

57

Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models

Gunvor Irene Dingstad, Elin Kubberød, Tormod Næs, Bjørg Egelandsdal

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 335 KB

english, 2005

58

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

Maria B. Mielnik, Signe Sem, Bjørg Egelandsdal, Grete Skrede

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 196 KB

english, 2008

59

Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography

Sissel Løkra, Merete H. Helland, Ingrid C. Claussen, Knut O. Strætkvern, Bjørg Egelandsdal

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 967 KB

english, 2008

60

Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins

Sissel Løkra, Reidar Barfod Schüller, Bjørg Egelandsdal, Bjørn Engebretsen, Knut Olav Strætkvern

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2009

Langue:

english

Fichier:

PDF, 332 KB

english, 2009

61

Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified washed cod system gives reduced formation of lipid oxidation products and increased degradation of proteins

B. Egelandsdal, L.P. Ren, P. Kathirvel, Y.S. Gong, M.L. Greaser, M.P. Richards

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2011

Langue:

english

Fichier:

PDF, 633 KB

english, 2011

62

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

Bjørg Egelandsdal, Gunvor Dingstad, Geir Tøgersen, Frank Lundby, Øyvind Langsrud

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 410 KB

english, 2005

63

Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy

Audun Flåtten, Eli A. Bryhni, Achim Kohler, Bjørg Egelandsdal, Tomas Isaksson

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 165 KB

english, 2005

64

Validation of the EUROP system for lamb classification in Norway; repeatability and accuracy of visual assessment and prediction of lamb carcass composition

Jørgen Johansen, Are H. Aastveit, Bjørg Egelandsdal, Knut Kvaal, Morten Røe

Journal:

Année:

2006

Langue:

english

Fichier:

PDF, 523 KB

english, 2006

65

Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Oddvin Sørheim, Solveig Uglem, Per Lea, James R. Claus, Bjørg Egelandsdal

Journal:

Année:

2006

Langue:

english

Fichier:

PDF, 139 KB

english, 2006

66

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

K. Lunde, B. Egelandsdal, J. Choinski, M. Mielnik, A. Flåtten, E. Kubberød

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 296 KB

english, 2008

67

Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT)

J. Kongsro, M. Røe, K. Kvaal, A.H. Aastveit, B. Egelandsdal

Journal:

Année:

2009

Langue:

english

Fichier:

PDF, 1.49 MB

english, 2009

68

Long-term stability of a Raman instrument determining iodine value in pork adipose tissue

Elisabeth Fjærvoll Olsen, Camilla Baustad, Bjørg Egelandsdal, Elling-Olav Rukke, Tomas Isaksson

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 331 KB

english, 2010

69

Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Roger W. Purchas, Ellen C. Triumf, Bjørg Egelandsdal

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 254 KB

english, 2010

70

Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

K. Lunde, E. Skuterud, M. Hersleth, B. Egelandsdal

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 195 KB

english, 2010

71

Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions

Maria B. Mielnik, Agnieszka Rzeszutek, Ellen C. Triumf, Bjørg Egelandsdal

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 283 KB

english, 2011

72

Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer

Ellen C. Triumf, Roger W. Purchas, Maria Mielnik, Hanne K. Maehre, Edel Elvevoll, Erik Slinde, Bjørg Egelandsdal

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 391 KB

english, 2012

73

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Torunn T. Håseth, Oddvin Sørheim, Martin Høy, Bjørg Egelandsdal

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 999 KB

english, 2012

74

New procedure for improving precision and accuracy of instrumental color measurements of beef

Mamata Khatri, Vinh T. Phung, Tomas Isaksson, Oddvin Sørheim, Erik Slinde, Bjørg Egelandsdal

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 892 KB

english, 2012

75

On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra

Bjørg Egelandsdal, Jens Petter Wold, Arve Sponnich, Steinar Neegård, Kjell Ivar Hildrum

Journal:

Année:

2002

Langue:

english

Fichier:

PDF, 292 KB

english, 2002

76

Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil

Jon Volden, Camilla Elise Jørgensen, Elling-Olav Rukke, Bjørg Egelandsdal

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 552 KB

english, 2012

77

Consumer acceptability of differently processed bacons using raw materials from entire males

Lunde Kathrine, Skuterud Ellen, Lindahl Gunilla, Hersleth Margrethe, Egelandsdal Bjørg

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2013

Langue:

english

Fichier:

PDF, 197 KB

english, 2013

78

Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis

Bjelanovic, Milena, Sørheim, Oddvin, Slinde, Erik, Puolanne, Eero, Isaksson, Tomas, Egelandsdal, Bjørg

Journal:

Année:

2013

Langue:

english

Fichier:

PDF, 645 KB

english, 2013

79

Hydroperoxide formation in different lean meats

Yi, Gu, Haug, Anna, Nyquist, Nicole Frost, Egelandsdal, Bjørg

Journal:

Année:

2013

Langue:

english

Fichier:

PDF, 1.11 MB

english, 2013

80

Salt-Induced Changes in Pork Myofibrillar Tissue Investigated by FT-IR Microspectroscopy and Light Microscopy

Böcker, Ulrike, Ofstad, Ragni, Bertram, Hanne Christine, Egelandsdal, Bjørg, Kohler, Achim

Journal:

Journal of Agricultural and Food Chemistry

Année:

2006

Langue:

english

Fichier:

PDF, 390 KB

english, 2006

81

Effects of electrical stimulation and ageing of beef on the gelation properties and protein extractability of isolated myofibrils

Samejima, Kunihiko, Fretheim, Kristen, Egelandsdal, Bjørg

Journal:

Année:

1986

Langue:

english

Fichier:

PDF, 526 KB

english, 1986

82

Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle

Phung, V.T., Khatri, M., Liland, K.H., Slinde, E., Sørheim, O., Almøy, T., Saarem, K., Egelandsdal, B.

Journal:

Année:

2013

Langue:

english

Fichier:

PDF, 582 KB

english, 2013

83

The effect of mitochondrial respiration on color post mortem

Slinde⁎, E., Bjelanovic, M., Egelandsdal, B.

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 47 KB

english, 2014

84

Emulsion stability measurements by single electrode capacitance probe (SeCaP) technology

Schüller, R B, Løkra, S, Salas-Bringas, C, Egelandsdal, B, Engebretsen, B

Journal:

Measurement Science and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 833 KB

english, 2008

85

Quantitative 23 Na Magnetic Resonance Imaging of Model Foods

Veliyulin, Emil, Egelandsdal, Bjørg, Marica, Florin, Balcom, Bruce J.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2009

Langue:

english

Fichier:

PDF, 967 KB

english, 2009

86

Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

Storrustløkken, Linda, Ekeberg, Dag, Egelandsdal, Bjørg, Håseth, Torunn T., Alvseike, Ole

Journal:

Journal of Food Science

Année:

2014

Langue:

english

Fichier:

PDF, 343 KB

english, 2014

87

Effects of Drying Methods on Functionality of a Native Potato Protein Concentrate

Claussen, I. C., Str⊘mmen, I., Egelandsdal, B., Strætkvern, K. O.

Journal:

Drying Technology

Année:

2007

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2007

88

Getting Norway to eat healthier: What are the opportunities?

Oostindjer, M., Amdam, G. V., Egelandsdal, B.

Journal:

Scandinavian Journal of Public Health

Année:

2015

Langue:

english

Fichier:

PDF, 637 KB

english, 2015

89

Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour

Yi, G., Grabež, V., Bjelanovic, M., Slinde, E., Olsen, K., Langsrud, O., Phung, V.T., Haug, A., Oostindjer, M., Egelandsdal, B.

Journal:

Année:

2015

Langue:

english

Fichier:

PDF, 1.28 MB

english, 2015

90

Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings

Christiansen, K. F., Olsen, E., Vegarud, G., Langsrud, T., Lea, P., Haugen, J. E., Egelandsdal, B.

Journal:

Food Science and Technology International

Année:

2011

Langue:

english

Fichier:

PDF, 425 KB

english, 2011

91

Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

Storrustløkken, Linda, Devle, Hanne Marie, Håseth, Torunn T., Egelandsdal, Bjørg, Naess-Andresen, Carl Fredrik, Hollung, Kristin, Berg, Per, Ekeberg, Dag, Alvseike, Ole

Journal:

International Journal of Food Science & Technology

Année:

2015

Langue:

english

Fichier:

PDF, 309 KB

english, 2015

92

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Stojković, Sandra, Grabež, Vladana, Bjelanović, Milena, Mandić, Snježana, Vučić, Goran, Martinović, Aleksandra, Håseth, Torunn Thauland, Velemir, Ana, Egelandsdal, Bjørg

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2015

Langue:

english

Fichier:

PDF, 901 KB

english, 2015

93

Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)

Zhu, Han, O'Farrell, Marion, Bouquet, Gregory, Lunde, Kathrine, Egelandsdal, Bjørg, Alvseike, Ole, Berg, Per, Gjerlaug-Enger, Eli, Hansen, Eddy W.

Journal:

Journal of Food Engineering

Année:

2015

Langue:

english

Fichier:

PDF, 981 KB

english, 2015

94

Snacks With Nutrition Labels: Tastiness Perception, Healthiness Perception, and Willingness to Pay by Norwegian Adolescents

Wang, Qing, Oostindjer, Marije, Amdam, Gro V., Egelandsdal, Bjørg

Journal:

Journal of Nutrition Education and Behavior

Année:

2015

Langue:

english

Fichier:

PDF, 1.08 MB

english, 2015

95

Glutamine and succinate stabilize shelf-life color of frozen and thawed meat by stimulation of mitochondrial respiration

Egelandsdal, B.T., Berg, P., Wahlgren, M., Slinde, E.

Journal:

Année:

2016

Fichier:

PDF, 48 KB

2016

96

Glutamine and succinate stabilize shelf-life color of frozen and thawed meat by stimulation of mitochondrial respiration

Egelandsdal, B.T., Berg, P., Wahlgren, M., Slinde, E.

Journal:

Année:

2016

Langue:

english

Fichier:

PDF, 48 KB

english, 2016

97

Effects of metabolic substrates on myoglobin redox forms in packaged ground beef

Bjelanovic, M., Egelandsdal, B., Phung, V.T., Langsrud, Ø., Sørheim, O., Hunt, M., Slinde, E.

Journal:

Food Packaging and Shelf Life

Année:

2016

Langue:

english

Fichier:

PDF, 1.13 MB

english, 2016

98

Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages

Yi, Gu, Haug, Anna, Nordvi, Berit, Saarem, Kristin, Oostindjer, Marije, Langsrud, Øyvind, Egelandsdal, Bjørg

Journal:

Journal of Food Science

Année:

2015

Langue:

english

Fichier:

PDF, 599 KB

english, 2015

99

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry-cured hams

Storrustløkken, Linda, Devle, Hanne Marie, Gangsei, Lars Erik, Naess-Andresen, Carl Fredrik, Egelandsdal, Bjørg, Alvseike, Ole, Ekeberg, Dag

Journal:

International Journal of Food Science & Technology

Année:

2015

Langue:

english

Fichier:

PDF, 524 KB

english, 2015

100

Are School Meals a Viable and Sustainable Tool to Improve the Healthiness and Sustainability of Children´s Diet and Food Consumption? A Cross-national Comparative Perspective

Oostindjer, Marije, Aschemann-Witzel, Jessica, Wang, Qing, Skuland, Silje Elisabeth, Egelandsdal, Bjørg, Amdam, Gro V., Schjøll, Alexander, Pachucki, Mark C., Rozin, Paul, Stein, Jarrett, Lengard Alml

Journal:

Critical Reviews in Food Science and Nutrition

Année:

2016

Langue:

english

Fichier:

PDF, 763 KB

english, 2016