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 »
Hvatningarverðlaun Vísinda- og tækniráðs fyrir 2011 voru afhent á Rannsóknaþingi Rannís miðvikudaginn 8. júní. Dr. Hörður G. Kristinsson rannsóknastjóri Matís
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever
Thermococcus barophilus is a hyperthermophilic, anaerobic, mixed heterotrophic, and carboxydotrophic euryarchaeon isolated from the deep sea hydrothermal vent Snakepit site on
Low field Nuclear Magnetic Resonance was used to evaluate the effect of salt and modified atmosphere packaging (MAP) on cod
This study investigated the applicability of a new photochromic time-temperature indicator (TTI) to monitor the quality and shelf life of
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 »
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography
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 »
Although it has been known for decades that arsenic forms fat-soluble arsenic compounds, only recent attempts to identify the compounds
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