Matís in Stykkishólmur this summer
Matís verður með starfsmenn í sumar staðsetta í Stykkishólmi tilbúna til að aðstoða matvælaframleiðendur og aðila sem hafa hug á
Matís in Stykkishólmur this summer Nánar »
Matís helps to bring fresh birch sap from Hallormsstaðarskógur to the market
Í Hallormsstaðarskógi er búið að safna tvöþúsund lítrum af safa úr birkitrjám. Safinn er drukkinn ferskur eða soðið úr honum
Matís helps to bring fresh birch sap from Hallormsstaðarskógur to the market Nánar »
Hörður G. Kristinsson at Matís wins the Encouragement Award of the Science and Technology Policy Council 2011
Hvatningarverðlaun Vísinda- og tækniráðs fyrir 2011 voru afhent á Rannsóknaþingi Rannís miðvikudaginn 8. júní. Dr. Hörður G. Kristinsson rannsóknastjóri Matís
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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
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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
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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
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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
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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 »
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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
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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 »