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Turid Rustad

Professor

Norway

Research Interests

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Professors in Norway Professors in Food Science Food Science professors in Norway

About

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.

Articles (18)

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2025

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2024

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2021

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2021

Collaborators (12)

Sunniva Hoel

Associate Professor

Norwegian University of Science and Technology

NORWAY

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Lorenza d'Adduzio

University of Milan

ITALY

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Anita Nordeng Jakobsen

Associate Professor

NTNU

NORWAY

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Finn Lillelund Aachmann

Professor

NORWAY

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Martina Bartolomei

Università degli Studi di Torino

ITALY

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Ida-Johanne Jensen

Associate Professor

UiT The Arctic University of Norway

NORWAY

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Melissa Fanzaga

University of Milan

ITALY

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Janna Cropotova

Associate Professor

Norwegian University of Science and Technology

NORWAY

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Sergiy Smetana

Head

University of Veterinary Medicine Hannover, Foundation

GERMANY

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Merlin Alvarado-Morales

Technical University of Denmark

DENMARK

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Susan Løvstad Holdt

Technical University of Denmark

DENMARK

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CARLOTTA BOLLATI

University of Milan

ITALY

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Turid Rustad

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Articles (18)

Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality

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 (12)

Sunniva Hoel

Lorenza d'Adduzio

Anita Nordeng Jakobsen

Finn Lillelund Aachmann

Martina Bartolomei

Ida-Johanne Jensen

Melissa Fanzaga

Janna Cropotova

Sergiy Smetana

Merlin Alvarado-Morales

Susan Løvstad Holdt

CARLOTTA BOLLATI

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