Browsing Bergen Open Research Archive by Author "Kousoulaki, Katerina"
Now showing items 1-4 of 4
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Intestinal function of the stomachless fish, ballan wrasse (Labrus bergylta)
Le, Hoang Thi My Dung; Shao, Xinting; Krogdahl, Åshild; Kortner, Trond Moxness; Lein, Ingrid; Kousoulaki, Katerina; Lie, Kai Kristoffer; Sæle, Øystein (Peer reviewed; Journal article, 2019-03-26)Little is known about the digestion of nutrients in stomachless (agastric) fishes with short intestines, such as wrasse. This study describes the digestion, absorption and evacuation rates in ballan wrasse (Labrus bergylta) ... -
Optimisation of trace mineral supplementation in diets for Atlantic salmon smolt with reference to holistic fish performance in terms of growth, health, welfare, and potential environmental impacts
Kokkali, Marialena; Sveen, Lene; Larsson, Thomas; Krasnov, Aleksei; Giakovakis, Alexandros; Sweetman, John; Lyons, Philip; Kousoulaki, Katerina (Journal article; Peer reviewed, 2023)The aquafeed ingredient inventory is ever changing, from marine to plant based, and recently evolving to incorporate increasing amounts of low trophic, side stream and circular economy based raw materials, each one ... -
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
Qazi, Waqas Muhammad; Ballance, Simon; Kousoulaki, Katerina; Uhlen, Anne Kjersti; Kleinegris, Dorinde Mechtilde Meike; Skjånes, Kari; Rieder, Anne (Journal article; Peer reviewed, 2021)Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre‐treatment, were added to wheat bread at a wheat flour ... -
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 ...