Matís í Stykkishólmi í sumar
Matís verður með starfsmenn í sumar staðsetta í Stykkishólmi tilbúna til að aðstoða matvælaframleiðendur og aðila sem hafa hug á
Matís í Stykkishólmi í sumar Nánar »
Matís hjálpar til við að koma ferskum birkisafa úr Hallormsstaðarskógi á markað
Í Hallormsstaðarskógi er búið að safna tvöþúsund lítrum af safa úr birkitrjám. Safinn er drukkinn ferskur eða soðið úr honum
Matís hjálpar til við að koma ferskum birkisafa úr Hallormsstaðarskógi á markað Nánar »
Hörður G. Kristinsson hjá Matís hlýtur Hvatningarverðlaun Vísinda- og tækniráðs 2011
Hvatningarverðlaun Vísinda- og tækniráðs fyrir 2011 voru afhent á Rannsóknaþingi Rannís miðvikudaginn 8. júní. Dr. Hörður G. Kristinsson rannsóknastjóri Matís
Hörður G. Kristinsson hjá Matís hlýtur Hvatningarverðlaun Vísinda- og tækniráðs 2011 Nánar »
Greinar
Functional and nutraceutical ingredients from marine macroalgae. In: Handbook of Seafood Quality, Safety and Health Applications
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever
Greinar
Complete genome sequence of the hyperthermophilic piezophilic, heterotrophic and carboxydotrophic archaeon Thermococcus barophilus MP
Thermococcus barophilus is a hyperthermophilic, anaerobic, mixed heterotrophic, and carboxydotrophic euryarchaeon isolated from the deep sea hydrothermal vent Snakepit site on
Greinar
Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage
Low field Nuclear Magnetic Resonance was used to evaluate the effect of salt and modified atmosphere packaging (MAP) on cod
Greinar
Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods
This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of
Greinar
Chemical properties and sensory quality of ice cream fortified with fish protein
BACKGROUND: Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In
Chemical properties and sensory quality of ice cream fortified with fish protein Nánar »
Greinar
Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography
Greinar
Isolation and characterization of an antigen from the fish pathogen Moritella viscosa
Aims: Moritella viscosa is a Gram-negative psychrophilic bacterium that causes winter ulcer disease in farmed fish. The aim of the study was
Isolation and characterization of an antigen from the fish pathogen Moritella viscosa Nánar »