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» Authors » Mari Ovrum Gaarder

Mari Ovrum Gaarder

Explore the profile of Mari Ovrum Gaarder including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 5
Citations 12
Followers 0
Related Specialties
Biotechnology
Nutritional Sciences
Top 10 Co-Authors
Ingunn Berget
Lene Waldenstrom
Jorgen Lerfall
Anlaug Adland Hansen
Ase Strand
Paw Dalgaard
Mats Carlehog
Marte Berg Wahlgren
Birgitte Moen
Merete Rusas Jensen
Published In
Foods
J Food Sci
Affiliations
Soon will be listed here.
Recent Articles
1.
Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real?
Waldenstrom L, Wahlgren M, Strand A, Lerfall J, Gaarder M
Foods . 2022 Jul; 11(14). PMID: 35885413
The aim of the present study was to explore Norwegian consumers' attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of...
2.
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
Heir E, Jacobsen M, Gaarder M, Berget I, Dalgaard P, Jensen M, et al.
Foods . 2022 May; 11(10). PMID: 35627053
Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety...
3.
In-Line Estimation of Fat Marbling in Whole Beef Striploins () by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
Wold J, Solberg L, Gaarder M, Carlehog M, Sanden K, Rodbotten R
Foods . 2022 May; 11(9). PMID: 35563942
Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin () and is closely connected to sensory properties such as tenderness, juiciness, and...
4.
Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke
Waldenstrom L, Gaarder M, Lerfall J
J Food Sci . 2021 Sep; 86(10):4650-4667. PMID: 34549434
Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS...
5.
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of
Hansen A, Langsrud S, Berget I, Gaarder M, Moen B
Foods . 2021 Aug; 10(8). PMID: 34441531
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod,...