Blar i Bergen Open Research Archive på forfatter "Aspevik, Tone"
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Disintegration stability of extruded fish feed affects gastric functions in Atlantic salmon (Salmo salar)
Bogevik, André Sture; Samuelsen, Tor Andreas; Aspevik, Tone; Romarheim, Odd Helge; Aas, Turid Synnøve; Kalananthan, Tharmini; Rønnestad, Ivar (Journal article; Peer reviewed, 2021)In the present study, two salmon feeds with different disintegration stabilities were produced by impacting extruder viscous heat dissipation with the use of different lipid levels in the feed mix. The feeds were then dried ... -
Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones
Steinsholm, Silje; Oterhals, Åge; Underhaug, Jarl; Aspevik, Tone (Journal article; Peer reviewed, 2021)The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting ... -
Fish protein hydrolysates based on Atlantic salmon by-products. Enzyme cost-efficiency and characterization of sensory, surface-active and nutritional properties
Aspevik, Tone (Doctoral thesis, 2016-06-21)The world fisheries and fish farming industries generate large amounts of by-products after the primary processing of fish to edible products. In Norway alone, this accounted for almost 900,000 tons in 2014. Based on present ... -
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration
Steinsholm, Silje; Oterhals, Åge; Thoresen, Lars; Underhaug, Jarl; Kousoulaki, Katerina; Aspevik, Tone (Journal article; Peer reviewed, 2021)Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting ...