TR
Turid Rustad
NTNU fakultet for naturvitenskap, Norwegian University of Science and Technology
Research areas: Agricultural and Biological Sciences · Food Science · Meat and Animal Product Quality · Food and Agricultural Sciences · Proteins in Food Systems
0000-0002-8972-6347
Employment
-
NTNU fakultet for naturvitenskap Professor1997 - Present
Education
- 1978 - 1982
Projects & Funding
Projects & funding information is unavailable.
Publications (31)
- Exploring the nutritional potential of four non-insect arthropods for future food and feed applications Save
- Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality Save
- Antioxidant Activity and DPP-IV Inhibitory Effect of Fish Protein Hydrolysates Obtained from High-Pressure Pretreated Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Save
- Management of Atlantic Bluefin Tuna (Thunnus thynnus) By-Products in Malta: Logistics, Biomass Quality and Environmental Impact Save
- Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology Save
- Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure Save
- Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis Save
- Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times Save
- Turid Rustad: Navigating the seas of seafood processing Save
- Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability Save
- Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries Save
- Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms Save
- Tuna sidestream valorization: a circular blue bioeconomy approach Save
- Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate Save
- Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality Save
- Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value Save
- Transformation of Seafood Side-Streams and Residuals into Valuable Products Save
- 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 Save
- Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain Save
- Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity Save