Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2023
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Forfattere
Daniel RasseSammendrag
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Sammendrag
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Forfattere
Kannan Mohan Durairaj Karthick Rajan Abirami Ramu Ganesan Dharmaraj Divya Johan Johansen Shubing ZhangSammendrag
There is a stable growth in aquaculture production to avoid seafood scarcity. The usage of eco-friendly feed additives is not only associated with aquatic animal health but also reduces the risk of deleterious effects to the environment and consumers. Aquaculture researchers are seeking dietary solutions to improve the growth performance and yield of target organisms. A wide range of naturally derived compounds such as probiotics, prebiotics, synbiotics, complex carbohydrates, nutritional factors, herbs, hormones, vitamins, and cytokines was utilized as immunostimulants in aquaculture. The use of polysaccharides derived from natural resources, such as alginate, agar, laminarin, carrageenan, fucoidan, chitin, and chitosan, as supplementary feed in aquaculture species has been reported. Polysaccharides are prebiotic substances which are enhancing the immunity, disease resistance and growth of aquatic animals. Further, chitin (CT), chitosan (CTS) and chitooligosaccharides (COS) were recognized for their biodegradable properties and unique biological functions. The dietary effects of CT, CTS and COS at different inclusion levels on growth performance, immune response and gut microbiota in aquaculture species has been reviewed. The safety regulations, challenges and future outlooks of CT, CTS and COS in aquatic animals have been discussed in this review.
Sammendrag
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Forfattere
Jana Fránová Jaroslava Pribylová Rostislav Zemek Jiunn Luh Tan Zhibo Hamborg Dag-Ragnar Blystad Ondrej Lenz Igor KoloniukSammendrag
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Sammendrag
To compensate for higher production costs in winter, tomato cultivars with better taste and flavor characteristics and higher selling price are often cultivated. Tomato taste and flavor is reduced during cold storage, however the reduction is often cultivar dependent. Little is known how postharvest storage conditions affect flavor and taste quality of tomatoes cultivated in greenhouses during wintertime at high latitudes. This study was aimed to analyze how postharvest storage conditions affect composition of flavor-related volatile organic compounds (VOCs) and taste quality of tomato fruits. Tomato cultivars ‘Brioso’, ‘Flavance’, ‘Piccolo’, ‘Sweetelle’, ‘Sweeterno’ were grown in greenhouses with artificial lightning in southwestern Norway during wintertime and were collected ripe. Experimental set up was simulating shortest postharvest chain for southwestern Norway, including harvest day (18°C for one day, in darkness), packaging and transport (12°C for 3 days, in darkness), retail (18°C for 2 days, with light) and consumer storage in either a refrigerator (4°C for 4 days, in darkness) or a kitchen counter (20°C for 4 days, with light). VOC composition of tomato fruits was analyzed using HS-SPME-GC-MS. Fruit quality parameters including sugars, titratable acidity (TA), dry matter content, firmness and pigments were analyzed. Laboratory results were compared to responses from a taste panel. Firmness and TA were lower for fruits after storage at both conditions compared to fresh fruits. Relative concentrations of the most flavor-related VOCs were lowest for fruits after storage at both conditions. The reduction was higher when fruits were stored at 4°C. Fruits from cultivars ‘Sweeterno’ and ‘Piccolo’ showed the lowest difference in relative VOC concentration at 4°C. Perceived overall tomato taste generally decreased after storage. Overall, storage at 20°C is favorable for preserving flavor of most winter-produced tomato cultivars, but disadvantageous for maintaining their firmness and TA.
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Sammendrag
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Forfattere
Randi Berland FrøsethSammendrag
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