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Boolean: (bicycle AND helmet) OR (head AND protection) (always group AND in parenthesis)
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10 items by relevance
1 Conference paper

Quality changes in krill and krill products during their manufacturing process: the effect of temperature

Lu, Henna Fung Sieng; Jacobsen, Charlotte; Bruheim, Inge

The main objective of this study is to a) investigate the effect of temperature towards the non-enzymatic browning reactions and lipid oxidation in krill products sampled at different stages during their manufacturing process. In order to further investigate this, a simple model system comprising

Year: 2014

Language: English

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2 Journal article

The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

Lu, Henna Fung Sieng; Bruheim, Inge; Ale, Marcel Tutor; Jacobsen, Charlotte

European Journal of Lipid Science and Technology — 2015, Volume 117, Issue 4, pp. 411-420

during their manufacturing process. It is hypothesized that non-enzymatic browning reactions in krill products might occur through Maillard reaction or lipid peroxidation pathways. Practical applications: The quality of krill products is influenced by the temperature used during their manufacturing

Year: 2015

Language: English

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