• 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 ...
    • Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa 

      Ahern, Molly B.; Thilsted, Shakuntala Haraksingh; Kjellevold, Marian; Overå, Ragnhild; Toppe, Jogeir; Doura, Michele; Kalaluka, Edna; Wismen, Bendula; Vargas, Melisa; Franz, Nicole (Journal article; Peer reviewed, 2021)
      Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing ...
    • Nutrient and chemical contaminant levels in five marine fish species from Angola—The EAF-Nansen programme 

      Reksten, Amalie Moxness; Victor, Avelina M. João Correia; Neves, Edia Baptista Nascimento; Christiansen, Sofie Myhre; Ahem, Molly; Uzomah, Abimbola; Lundebye, Anne-Katrine; Kolding, Jeppe; Kjellevold, Marian (Journal article; Peer reviewed, 2020)
      Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse ...
    • Visual cultural biases in food classification 

      Zhang, Qing; Elsweiler, David; Trattner, Christoph (Journal article; Peer reviewed, 2020)
      This article investigates how visual biases influence the choices made by people and machines in the context of online food. To this end the paper investigates three research questions and shows (i) to what extent machines ...