Saltfish delicacies: Saltfish month
Til að styrkja stöðu saltfisksins, með sína löngu hefð, sögu og tengsl við norræn lífsviðurværi, er mikilvægt að efla virðiskeðjuna
Saltfish delicacies: Saltfish month Nánar »
Reports
Reports
100% fish in the Great Lakes region – Cisco (Coregonus Artedi) full utilization
This report presents a comprehensive biotechnical analysis of fillets and byproducts (heads, bones/frames, and skin) from Cisco (Coregonus Artedi) harvested
100% fish in the Great Lakes region – Cisco (Coregonus Artedi) full utilization Nánar »
The Minister of Food visits Matís in Hvanneyri
Starfsstöð Matís á Hvanneyri er að Hvanneyrargötu 3 og þar eru tveir starfsmenn með aðstöðu. Byggingin er stór og deilir
The Minister of Food visits Matís in Hvanneyri Nánar »
Branches
A critical review of the edible seaweed Palmaria palmata (L.) Weber & Mohr and its bioactive compounds in the "omics" era
The red alga Palmaria palmata (“dulse”; Palmariaceae, Rhodophyta) has been used as food since the fifth century, especially in the North Atlantic region.
Branches
Influence of hot-smoking on the stability of fresh and frozen–thawed deep-skinned Atlantic mackerel fillets during cold storage
Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and,
Branches
Biorefining of Brown Seaweeds Catalyzed through Innovative Enzyme Processes
The current expansion of seaweed farming to North America and Europe can be a cornerstone in a new “blue bioeconomy”
Biorefining of Brown Seaweeds Catalyzed through Innovative Enzyme Processes Nánar »
Branches
Vegan spread applications of alternative protein from torula yeast: product development and consumer perception
Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast,
Branches
The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets
Growing fish consumption worldwide has driven fish processors to introduce innovative seafood products with extended shelf-life and desirable organoleptic properties.
Branches
Volatile Aroma Compounds in Marine Resources
Analysis of volatile compounds in various marine resources and seafood during storage has shown that compounds derived from oxidation of
Volatile Aroma Compounds in Marine Resources Nánar »
Branches
A novel glycoside hydrolase 43-like enzyme from Clostridium boliviensis is an endo-xylanase and a candidate for xylooligosaccharide production from different xylan substrates
An uncharacterized gene encoding a glycoside hydrolase family 43-like enzyme from Clostridium boliviensis strain E-1 was identified from genomic sequence data, and