{"id":44029,"date":"2006-02-28T15:53:00","date_gmt":"2006-02-28T15:53:00","guid":{"rendered":"https:\/\/matis.is\/?p=44029"},"modified":"2021-08-31T15:54:29","modified_gmt":"2021-08-31T15:54:29","slug":"tvaer-greinar-fra-starfsfolki-rf-i-journal-of-food-science","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/tvaer-greinar-fra-starfsfolki-rf-i-journal-of-food-science\/","title":{"rendered":"Two articles from IFL staff in the Journal of Food Science"},"content":{"rendered":"<h4 class=\"wp-block-heading\">The March issue of the Journal of Food Science 2006 contains two articles, mostly written by IFL staff. One deals with maintaining the quality of salted fish in consumer packages after dehydration and the other deals with supercooling of cod fillets.<\/h4>\n\n\n\n<p>The authors of the article on salted fish are by the staff of the Research Division of IFL and it is called &quot;Keeping quality of desalted cod fillets in consumer packs.&quot; Its authors are: Hannes Magn\u00fasson, Kolbr\u00fan Sveinsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon, \u00c1sa \u00deorkelsd\u00f3ttir and Emil\u00eda Martinsd\u00f3ttir says, at the Research Division of IFL.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/gamla.matis.is\/media\/utgafa\/\/JFS2006.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Read the article<\/a><\/strong><\/p>\n\n\n\n<p>The other article is entitled &quot;Evaluation of shelf life of superchilled cod (<em>Gadus morhua<\/em>) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators \u201c. The authors are dr. Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir, H\u00e9l\u00e8ne L. Lauzon and Emil\u00eda Martinsd\u00f3ttir, who all work at IFL&#039;s Research Division, and then J\u00f6rg Oehlenschlager and Kristberg Kristbergsson.&nbsp;&nbsp;<\/p>\n\n\n\n<p>It is worth mentioning that the article was part of Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir&#039;s doctoral project and J\u00f6rg Oehlenschlager and Kristberg Kristbergsson were her supervisors in the project.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/gamla.matis.is\/media\/utgafa\/\/Superchilled_cod_fillets_jfsv71n2pS097-109ms20050391.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Read the article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00cd marshefti v\u00edsindaritsins The Journal of Food Science 2006 er a\u00f0 finna tv\u00e6r greinar, sem a\u00f0 mestu leyti eru rita\u00f0ar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":39514,"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-44029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tv\u00e6r greinar fr\u00e1 starfsf\u00f3lki Rf \u00ed Journal of Food Science - Mat\u00eds<\/title>\n<meta name=\"description\" content=\"\u00cd marshefti v\u00edsindaritsins The Journal of Food Science 2006 er a\u00f0 finna tv\u00e6r greinar, sem a\u00f0 mestu leyti eru rita\u00f0ar af starfsf\u00f3lki Rf. Fjallar \u00f6nnur um a\u00f0 vi\u00f0halda g\u00e6\u00f0um saltfisks \u00ed neytendapakkningum eftir \u00fatv\u00f6tnun og hin fjallar um ofurk\u00e6lingu \u00e1 \u00feorskfl\u00f6kum.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/frettir\/tvaer-greinar-fra-starfsfolki-rf-i-journal-of-food-science\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tv\u00e6r greinar fr\u00e1 starfsf\u00f3lki Rf \u00ed Journal of Food Science - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"\u00cd marshefti v\u00edsindaritsins The Journal of Food Science 2006 er a\u00f0 finna tv\u00e6r greinar, sem a\u00f0 mestu leyti eru rita\u00f0ar af starfsf\u00f3lki Rf. 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