Navigasjon

  • Hopp til innhold
NTNU Hjemmeside

ntnu.no

  • Studier
    • Studieprogram
    • Søk opptak
    • Forkurs og oppfriskning
    • Videreutdanning og deltid
    • Studere på NTNU
  • Studentliv
    • Student i Gjøvik
    • Student i Trondheim
    • Student i Ålesund
    • Derfor velger vi NTNU
  • Forskning og innovasjon
    • Forskning
    • Innovasjon
    • Satsingsområder
    • Toppforskning
    • Ekspertlister
    • Ph.d.
  • Om NTNU
    • Fakulteter og institutter
    • Sentre
    • Bibliotek
    • Kart
    • Ledige stillinger
    • Arrangement
    • Nyheter
    • Kontakt oss
    • Om NTNU
  1. Hjem
  2. Ansatte

Språkvelger

English

Janna Cropotova

Janna Cropotova

Førsteamanuensis
Institutt for biologiske fag Ålesund
Fakultet for naturvitenskap

janna.cropotova@ntnu.no
73412343 Kompasset, K-267, Ålesund
Om Forskning Publikasjoner Undervisning Formidling

Om

Janna Cropotova ble tildelt en PhD-grad i 2016 i matteknologi og har 10 års FoU-FoU-erfaring innen matvitenskap, innovasjon og teknologi.

Hennes vitenskapelig fokusområder inkluderer: bevaring av ernæringsmessig kvalitet og helsemessige fordeler i mat (spesielt sjømat) produkter under prosessering og lagring, utvikling av nye metoder for rask og ikke-invasiv vurdering av matforringelse, utvinning av verdifulle ingredienser fra fiskesidestrømmer, og holdbarhetsprediksjon. Hun har utgitt mer enn 40 vitenskapelige publikasjoner i internasjonale fagfellevurderingstidsskrifter, 2 bokkapitler og 7 patenter.

I tillegg er Janna Cropotova fra 2021 arbeidspakkeleder for FOSC ERA-NET-prosjektet "CLIMAQUA - Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and food supply” (2021-2024), og prosjektleder for BlueBio ERA-NET-prosjektet "IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration" om innovativ valorisering av sjømatsidestrømmer, prosjektnummer 341732.

Forskning

CLIMAQUA - Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply

CLIMAQUA results in an innovative process for converting and recirculating aquaculture side-streams (sludge and wastewater) in algae (Arthrospira platensis)-based feed production for aquacultures.

IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration

Nowadays seafood side streams are mainly used for low price commodities like fish meal and silage. IMPRESSIVE aims at facilitating the full exploitation of crustaceans and pelagic fish side streams in the food industry by using innovative technologies.

Publikasjoner

  • Kronologisk
  • Etter kategori
  • Se alle publikasjoner i Cristin

2023

  • Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang; Boschin, Giovanna; Lammi, Carmen. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients. volum 15 (4).
    Vitenskapelig artikkel
  • Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods. volum 12 (2).
    Vitenskapelig artikkel

2022

  • Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon. volum 8 (9).
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.; Biancolillo, Alessandra; Cropotova, Janna; Galanakis, Charis M.; Jambrak, Anet Režek; Lorenzo, José M.; Måge, Ingrid; Özogul, Fatih; Regenstein, Joe M.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition.
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J.. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science. volum 5.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad; Jagdale, Yash D; Saeed, Farhan; Afzaal, Muhammad; Mostashari, Parisa; Khaneghah, Amin Mousavi; Regenstein, Joe M.. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition. volum 9.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Rusu, Alexandru Vasile; Aadil, Rana Muhammad; Šimat, Vida; Cropotova, Janna; Câmara, José S.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering. volum 337.
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E. S.; Lorenzo, José M.. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control. volum 145.
    Vitenskapelig artikkel
  • Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia; Ayub, Muhammad Adnan; Hassoun, Abdo; Cropotova, Janna. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition.
    Vitenskapelig artikkel
  • Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants. volum 11 (19).
    Vitenskapelig oversiktsartikkel/review

2021

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid. (2021) Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology. volum 59 (1).
    Vitenskapelig artikkel
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid. (2021) The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Heliyon. volum 7.
    Vitenskapelig artikkel
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies. volum 70.
    Vitenskapelig artikkel
  • Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya; Smith, David; Rustad, Turid. (2021) Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ASC Food & Science Technology. volum 2 (3).
    Vitenskapelig artikkel
  • Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions. OMEGA-3 DELIVERY SYSTEMS - Production, Physical Characterization and Oxidative Stability.
    Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
  • Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh K.. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie. volum 150.
    Vitenskapelig artikkel

2020

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. (2020) Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies. volum 59.
    Vitenskapelig artikkel
  • Cropotova, Janna; Rustad, Turid. (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie. volum 128.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. (2020) Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors. volum 20 (8).
    Vitenskapelig artikkel
  • Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. (2020) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites. International Journal of Food Science & Technology.
    Vitenskapelig artikkel
  • Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K.. (2020) Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods. volum 9 (12).
    Vitenskapelig artikkel

2019

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. (2019) The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins. Food technology and biotechnology. volum 57 (2).
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. (2019) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology. volum 54 (6).
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control. volum 104.
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology. volum 28 (5).
    Vitenskapelig artikkel
  • Cropotova, Janna; Rustad, Turid. (2019) A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry. volum 297.
    Vitenskapelig artikkel

2018

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control. volum 92.
    Vitenskapelig artikkel

Tidsskriftspublikasjoner

  • Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang; Boschin, Giovanna; Lammi, Carmen. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients. volum 15 (4).
    Vitenskapelig artikkel
  • Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus; Rustad, Turid; Cropotova, Janna; Heinz, Volker; Smetana, Sergiy. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods. volum 12 (2).
    Vitenskapelig artikkel
  • Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon. volum 8 (9).
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.; Biancolillo, Alessandra; Cropotova, Janna; Galanakis, Charis M.; Jambrak, Anet Režek; Lorenzo, José M.; Måge, Ingrid; Özogul, Fatih; Regenstein, Joe M.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition.
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J.. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science. volum 5.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad; Jagdale, Yash D; Saeed, Farhan; Afzaal, Muhammad; Mostashari, Parisa; Khaneghah, Amin Mousavi; Regenstein, Joe M.. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition. volum 9.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Rusu, Alexandru Vasile; Aadil, Rana Muhammad; Šimat, Vida; Cropotova, Janna; Câmara, José S.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering. volum 337.
    Vitenskapelig oversiktsartikkel/review
  • Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E. S.; Lorenzo, José M.. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control. volum 145.
    Vitenskapelig artikkel
  • Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia; Ayub, Muhammad Adnan; Hassoun, Abdo; Cropotova, Janna. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition.
    Vitenskapelig artikkel
  • Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants. volum 11 (19).
    Vitenskapelig oversiktsartikkel/review
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam; Rustad, Turid. (2021) Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology. volum 59 (1).
    Vitenskapelig artikkel
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid. (2021) The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Heliyon. volum 7.
    Vitenskapelig artikkel
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies. volum 70.
    Vitenskapelig artikkel
  • Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya; Smith, David; Rustad, Turid. (2021) Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ASC Food & Science Technology. volum 2 (3).
    Vitenskapelig artikkel
  • Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen; Tiwari, Brijesh K.. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie. volum 150.
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. (2020) Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies. volum 59.
    Vitenskapelig artikkel
  • Cropotova, Janna; Rustad, Turid. (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie. volum 128.
    Vitenskapelig artikkel
  • Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. (2020) Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors. volum 20 (8).
    Vitenskapelig artikkel
  • Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. (2020) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites. International Journal of Food Science & Technology.
    Vitenskapelig artikkel
  • Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K.. (2020) Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods. volum 9 (12).
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. (2019) The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins. Food technology and biotechnology. volum 57 (2).
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. (2019) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology. volum 54 (6).
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control. volum 104.
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology. volum 28 (5).
    Vitenskapelig artikkel
  • Cropotova, Janna; Rustad, Turid. (2019) A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry. volum 297.
    Vitenskapelig artikkel
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control. volum 92.
    Vitenskapelig artikkel

Del av bok/rapport

  • Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions. OMEGA-3 DELIVERY SYSTEMS - Production, Physical Characterization and Oxidative Stability.
    Vitenskapelig Kapittel/Artikkel/Konferanseartikkel

Undervisning

Emner

  • MB301712 - Anvendt bioteknologi
  • BIA1001 - Marint råstoff
  • BIA2004 - Sjømatforedling

Formidling

WebiMar - High value utilization of marine raw materials

The first of several educational seminars on marine ingredients for professionals organized by NCE Blue Legasea, Cod Cluster, Biotech North and NTNU.

WebiMar 2 - Kvalitet på marint råstoff

Denne modulen har fokus på bevaring av kvalitet i marine råstoff før, under, og etter prosessering. Deltagerne bør ha grunnleggende kompetanse innenfor marine ingredienser og prosessering.

WebiMar 3 - Development in the fish and ingredient processing industry

Dette kurset omhandler forskning på PhD-nivå som gjelder analyse og utnyttelse av marine ressurser på høyt nivå (isolering av høyverdiprodukter) og utvikling av innovative teknologiske løsninger for å ekstrahere ingredienser fra marint råstoff.

2021

  • Faglig foredrag
    Cropotova, Janna. (2021) EFSA Scientific Opinion on superchilling technique for the transport of fresh fishery products. Interdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan - IntER-Cold . SINTEF, NTNU; Trondheim. 2021-09-04 - 2021-09-04.

2019

  • Faglig foredrag
    Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi. (2019) Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis. 49th Conference of the West European Fish Technologists Association – WEFTA . Fiskivinnu og Fiskimálaráðið; Tórshavn. 2019-10-14 - 2019-10-18.

2018

  • Vitenskapelig foredrag
    Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists . University of Zagreb; Zagreb. 2018-10-03 - 2018-10-05.
  • Poster
    Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Rustad, Turid. (2018) Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. The 32nd EFFoST International Conference . EFFOST; Nantes. 2018-11-06 - 2018-11-08.
  • Vitenskapelig foredrag
    Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. 48th West European Fish Technologists Association Conference (WEFTA) . West European Fish Technologists Association; Lisbon. 2018-10-15 - 2018-10-19.
  • Vitenskapelig foredrag
    Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (2018) Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. The 32nd EFFoST International Conference . EFFOST; Nantes. 2018-11-06 - 2018-11-08.
  • Vitenskapelig foredrag
    Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid; Tiwari, Brijesh. (2018) Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course . ProDal and University of Salerno; Sorrento-Salerno. 2018-09-25 - 2018-09-27.
  • Faglig foredrag
    Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Digre, Hanne; Rustad, Turid. (2018) Preservation and processing of fish for maintaining quality and health beneficial compounds. Re-FOOD and ReValue 2nd Symposium . SINTEF Ocean; Mumbai. 2018-11-28 - 2018-11-29.
  • Vitenskapelig foredrag
    Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Rustad, Turid. (2018) Quality changes of Atlantic mackerel during superchilled, chilled and frozen storage. 48th West European Fish Technologists Association Conference (WEFTA) 2018 . IPMA; Lisboa. 2018-10-15 - 2018-10-18.

2017

  • Vitenskapelig foredrag
    Cropotova, Janna; Grøvlen, Magnhild Seim; Rustad, Turid. (2017) Application of fluorescence microscopy for non-invasive assessment of fish tissue degradation due to enzyme activity during superchilled storage. The 31st EFFoST international conference . The European Federation of Food Science & Technology; Sitges. 2017-11-13 - 2017-11-16.
  • Poster
    Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (2017) Studying the development of lipid oxidation in Sous-vide cooked Atlantic mackerel during chilled storage. 15th Euro Fed lipid congress . European Federation for the science and technology of lipids; Uppsala. 2017-08-27 - 2017-08-30.
  • Vitenskapelig foredrag
    Cropotova, Janna; Rustad, Turid. (2017) An integrated approach to assess textural changes of sous-vide cooked mackerel in relation to breakdown of its connective tissue. 47th West European Fish Technologists Association Conference . BIM Ireland; Dublin. 2017-10-09.
  • Vitenskapelig foredrag
    Cropotova, Janna; Rustad, Turid. (2017) Potential of fluorescence microscopy technique to assess lipid peroxidation status in sous-vide cooked Atlantic mackerel during chilled storage. The 8th International Symposium on Recent Advances in Food Analysis . Univ. Chemistry and Technol. Prague + Wageningen Univ.; Prague. 2017-10-07 - 2017-10-10.
  • Vitenskapelig foredrag
    Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Rustad, Turid. (2017) Quality changes in mackerel during cold storage, freezing, chilling and super-chilling temperatures. 47th West European Fish Technologists Association Conference . BIM Ireland; Dublin. 2017-10-09 - 2017-10-13.
  • Vitenskapelig foredrag
    Rustad, Turid; Cropotova, Janna; Grøvlen, Magnhild Seim. (2017) Texture changes in Atlantic mackerel during chilled and superchilled storage. 47th West European Fish Technologists Association Conference, . BIM, Ireland; Dublin. 2017-10-09 - 2017-10-13.
  • Poster
    Rustad, Turid; Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Mytlewski, Adam; Szlinder-Richert, Joanna; Galli, Francesco. (2017) Innovative processing to preserve positive health effects in pelagic fish products - ProHealth. WEFTA ; Dublin. 2017-10-09 - 2017-10-12.
NTNU kunnsap for en bedre verden
Studere
  • Studieprogram
  • Emner
  • Videreutdanning og deltid
  • Jobbmuligheter
  • Karriereutvikling
  • Studentaktiviteter
  • Studentblogger
  • Hvorfor velge NTNU
Kontakt
  • Kontakt oss
  • Finn ansatte
  • Skolebesøk og messer
  • Spør en ekspert
  • For alumni
  • Pressekontakter
Oppdag NTNU
  • Arrangement
  • Jobbe ved NTNU
  • Bilder og video
  • Nyheter
  • Kart
  • NTNU i Gjøvik
  • NTNU i Trondheim
  • NTNU i Ålesund
Om NTNU
  • Strategi
  • Forskning
  • Satsingsområder
  • Innovasjon
  • Utdanningskvalitet
  • Organisasjonskart
  • Om NTNU
Tjenester
  • For ansatte
  • For studenter
  • Blackboard
  • Innsida

Norges teknisk-naturvitenskapelige universitet

Bruk av informasjonskapsler
Tilgjengelighetserklæring
Personvern
Ansvarlig redaktør
Logg inn