Fish protein hydrolysates (FPH) possess various bioactivities making them a desirable ingredient in health foods. Saithe is an underutilized fish […]
The quality and safety of food products is influenced by the presence of spoilage and pathogenic microorganisms. The presence and
Microbial growth models for shelf life prediction in an Icelandic cod supply chain Nánar »
Food-borne listeriosis, caused by Listeria monocytogenes (Lm), is relatively rare but the relatively high rate of fatality (20–30%) compared to
Evaluation of QMRA performance for Listeria monocytogenes in cold smoked salmon Nánar »
The aim of this work was to develop an approach for chromosomal engineering of the thermophile Rhodothermus marinus. A selection strategy
Generation of targeted deletions in the genome of Rhodothermus marinus Nánar »
Low field Nuclear Magnetic Resonance (LF-NMR) relaxation time measurements were used to evaluate the effect of different pre-salting methods (brine
The oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates was evaluated. Alkali solubilised tilapia protein isolate
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates Nánar »
Epidemics often result in organizational, policy and technical changes within a country. In 1999, an epidemic of campylobacteriosis was reported
A national epidemic of campylobacteriosis in Iceland, lessons learned Nánar »
The spawning stock of Atlantic cod Gadus morhua in West Greenland waters was characterized by a drastic decline in the late 1960s
The aim of this study was to update the Icelandic Food Composition Database with respect to minerals (Ca, K, Mg, Na, and
Minerals and trace elements in Icelandic dairy products and meat Nánar »
High mortality rates commonly observed during the early life stages of intensively reared Atlantic halibut have among other things been
