Janna Cropotova

Associate Professor

Norwegian University of Science and Technology

Norway

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About

Dr. Janna Cropotova is an Associate Professor at the Norwegian University of Science and Technology. Her research focuses on the physicochemical and nutritional properties of fish protein hydrolysates, as well as the environmental and economic aspects of enzymatic hydrolysis in the food industry. Notable recent works include studies on the antioxidant activity of fish protein and the quality assessment of fish oil obtained from high-pressure pretreated raw materials.

Articles (14)

Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams

Year:

2025

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

Year:

2024

Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction

Year:

2024

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

Year:

2024

Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate

Year:

2023

Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities

Year:

2023

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Year:

2023

Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries

Year:

2023

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

Year:

2023

Transformation of Seafood Side-Streams and Residuals into Valuable Products

Year:

2023

Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

Year:

2023

Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

Year:

2023

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Year:

2022

Replacement of refined sugar by natural sweeteners: focus on potential health benefits

Year:

2022

Collaborators (12)

Hana Trollman

Lecturer in Management

University of Leicester

UNITED KINGDOM

Lorenza d'Adduzio

University of Milan

ITALY

Turid Rustad

Professor

-

NORWAY

Martina Bartolomei

Università degli Studi di Torino

ITALY

Carlos Parra-López

Instituto Andaluz de Investigación y Formación Agraria Pesquera Alimentaria y de la Producción Ecológica

SPAIN

Anet Režek Jambrak

-

CROATIA

Melissa Fanzaga

University of Milan

ITALY

Gioacchino Bono

University of Palermo

ITALY

Sergiy Smetana

University of Veterinary Medicine Hannover, Foundation

GERMANY

Carmen Lammi

University of Milan

ITALY

Francisco Jose Barba

Profesor Titular de Universidad

University of Valencia

SPAIN

CARLOTTA BOLLATI

University of Milan

ITALY

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