Turid Rustad

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Norway

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Professor Turid Rustad is a faculty member at NTNU fakultet for naturvitenskap in Norway. Her research focuses on seafood processing and the valorization of fish by-products, with recent publications examining topics such as antioxidant activities in fish protein hydrolysates and the use of lactic acid bacteria for biopreservation of salmon products. She is dedicated to advancing sustainability in the seafood industry through eco-friendly practices and innovative preservation technologies.

Turid Rustad

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Articles (17)

Variations in the chemical composition of Norwegian cultivated brown algae Saccharina latissima and Alaria esculenta based on deployment and harvest times

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

Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology

Utilization of Lumpfish (Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis

Turid Rustad: Navigating the seas of seafood processing

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

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

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

Transformation of Seafood Side-Streams and Residuals into Valuable Products

Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

Tuna sidestream valorization: a circular blue bioeconomy approach

Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality

Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

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

Systemic Insights on the Integration of UN Sustainable Development Goals within the Norwegian Salmon Value Chain

Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity

Collaborators (9)

Lorenza d'Adduzio

Anita Nordeng Jakobsen

Finn Lillelund Aachmann

Martina Bartolomei

Ida-Johanne Jensen

Melissa Fanzaga

Janna Cropotova

Sergiy Smetana

CARLOTTA BOLLATI

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