Earlier in the day, in Eirberg at Eir\u00edksgata, room 103C, there will also be a lecture for the master's degree, in which Helga Gu\u00f0r\u00fan Fri\u00f0\u00fej\u00f3fsd\u00f3ttir will present her project: "Food choices for young Icelanders with psychosis and the development of their body weight over a 12-month period."<\/p>\n\n\n\n
"Ringworms - Chemical and Physical Properties of Ringworms in Atlantic Cod"
\u201cPhysicochemical properties of nematodes found in the Atlantic cod (Gadus morhua)\u201d.<\/p>\n\n\n\n
The main objective of the project was to study the physical and chemical properties of roundworms found in Atlantic cod. Ringworms were sorted by length and location in cod fillets and examined with video recordings in fish processing. The chemical properties of roundworms were studied by measuring their chemical composition. Along with the chemical composition, various stone and trace elements were measured. In addition, the amino acid composition of roundworms was measured. To see the whole picture, the components were compared with the chemical content of the cod fillet parts.<\/p>\n\n\n\n
The physical properties of roundworms were studied by examining their effect on processing, with an emphasis on processing efficiency and the number of roundworms in fillet parts. Ringworms were also classified by fillet. The resistance of ringworms to freezing was studied by placing live ringworms between two layers of cod and freezing them at different temperatures and times. Finally, the thickness of the roundworm hamster was studied by size analysis of the cross-sectional shape of the roundworm.<\/p>\n\n\n\n
Analysis of roundworms revealed that roundworms did not have a significant effect on processing efficiency but instead had an effect on utilization. Ringworm groups were also measured with a chemical composition, but when it came to comparing cod fillets, roundworms had higher amounts of carbohydrates and fats. Ringworms also had higher mineral values in copper (Cu), calcium (Ca) and iron (Pb) compared to the maturation fillets. Ringworms were measured with less trace elements compared to cod fillets. Ringworms and cod fillets had similar proportions in nine amino acids, and both groups contained significant amounts of vital amino acids. Freezing of live ringworms showed that the resistance of ringworms decreases with decreasing temperature and increasing time at that temperature.<\/p>\n\n\n\n
It was clear at the outset that this project would not answer all the questions concerning fish processing today regarding roundworms and the costs associated with them. It is hoped that the results of the project will be one useful step in the work ahead.<\/p>\n\n\n\n
Project for a master's degree in food science worked at Mat\u00eds.<\/p>\n\n\n\n
Supervisors: Sigurj\u00f3n Arason, professor and chief engineer of Mat\u00eds, and Magnea G. Karlsd\u00f3ttir, project manager at Mat\u00eds. "The diet of young Icelanders with psychotic disorders and weight development over 12 months period" February 7 at 13: 30-14: 30, Eirberg by Eir\u00edksgata, st. 103C Supervisors: Ingibj\u00f6rg Gunnarsd\u00f3ttir professor and \u00d3l\u00f6f Gu\u00f0n\u00fd Geirsd\u00f3ttir associate professor Snorri Karl Birgisson fer me\u00f0 fyrirlestur til meistarapr\u00f3fs \u00ed matv\u00e6lafr\u00e6\u00f0i vi\u00f0 H\u00e1sk\u00f3la \u00cdslands og fer fyrirlestur Snorra fram hj\u00e1 Mat\u00eds […]<\/p>\n","protected":false},"author":1,"featured_media":40487,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1973],"tags":[],"class_list":["post-40502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"\n
Examiner: Dr. Krist\u00edn A. \u00de\u00f3rarinsd\u00f3ttir food scientist at Marel.<\/strong><\/p>\n\n\n\nAbout the project of Helgi Gu\u00f0r\u00fan Fri\u00f0\u00fej\u00f3fsd\u00f3ttir<\/h3>\n\n\n\n
"Food choices for young Icelanders with psychotic disorders and the development of their body weight over a 12-month period"<\/p>\n\n\n\n
The project was carried out at the Laboratory of Nutrition at the University of Iceland and Landsp\u00edtali in collaboration with the Laugar\u00e1sinn Psychiatric Department, Landsp\u00edtali.<\/p>\n\n\n\n
Examiner: Anna Sigr\u00ed\u00f0ur \u00d3lafsd\u00f3ttir professor<\/strong><\/p>","protected":false},"excerpt":{"rendered":"