Beina lei­ ß efnisyfirlit ■essarar sÝ­u

┌tgefi­ efni frß 2001-

Ůßtttaka Rf Ý erlendum verkefnum, einkum ESB- og norrŠnum verkefnum hÚlt ßfram Ý upphafi nřrrar aldar og endurspeglast ■etta m.a. Ý ■eim skřrslum sem ˙t hafa komi­ ß ■essum ßrum.

En ■rßtt fyrir auki­ erlent samstarf ■ß hefur Rf frß upphafi kappkosta­ a­ starfa a­ rannsˇknum Ý nßnu samstarfi vi­ Ýslensk fyrirtŠki, enda er ■a­ eitt af meginhlutverkum Rf a­ stu­la a­ aukinni fram■rˇun og ver­mŠtask÷pun Ýslenskra fyrirtŠkja me­ rannsˇknum sÝnum.

Skipan AVS-střrihˇps ßri­ 1992 og stofnun AVS-rannsˇknarsjˇ­s ßri sÝ­ar hefur t.a.m. veri­ mikilvŠg lyftist÷ng fyrir rannsˇknir ß innlendum vettvangi, ekki bara fyrir Rf heldur einnig a­rar mennta- og rannsˇknastofnanir og fyrirtŠki hÚr ß landi.




2006:

39-06 Protein isolation from herring

38-06 Gagnaker - Framlei­slustřring og rekjanleiki me­ RFID merkjum - loku­

37-06 Characterisation and antioxidant properties of aqueous extracts from capelin (Mallotus villosus)

36-06 Ferlastřring vi­ vei­i, vinnslu og verkun saltfisks. ┴hrif fiskprˇteina ß verkunar-

eiginleika - loku­

35-06 Ferlastřring vi­ vei­i, vinnslu og verkun saltfisks. Forme­h÷ndlun fyrir verkun - loku­

34-06 Ferlastřring vi­ vei­i, vinnslu og verkun saltfisks. ┴hrif kŠlingar eftir vei­i ß nřtingu og gŠ­i - loku­

33-06 Fiskduft. Ůurrkunara­stŠ­ur og geymslu■ol - loku­

32-06 ŮÝdd, ˙tv÷tnu­ ■orskfl÷k Ý neytendapakkningum

31-06 Protein requirements of farmed cod

30-06 M÷guleikar ß framlei­slu bl÷ndu bŠtibakterÝa fyrir fiskeldi ß ═slandi

29-06 Vinnslueiginleikar kolmunnamj÷ls - loku­

28-06 ┴rstÝ­abundnar ver­sveiflur ß ■orskafur­um og marka­slegur ßvinningur af rekjanleika Ý sjßvar˙tvegi

27-06 ┴kvar­anataka og bestun Ý sjßvar˙tvegi

26-07 Better washing practises in fish processing plants

25-06 Kolmunni Ý ver­mŠtar sjßvarafur­ir

24-06 Vi­lo­un ÷rvera vi­ yfirbor­ Ý vatni: VarmafrŠ­ileg nßlgun

23-06 Gerlalaus yfirbor­ Ý matvŠlai­na­i - Vi­lo­un ÷rvera vi­ stßl- og plastyfirbor­ sem hafa veri­ me­h÷ndlu­ ß řmsan hßtt - loku­

22-06 Undesirable substances in seafood products - results from the monitoring activities in 2005

21-06 Notkun fiskprˇteina Ý flakavinnslu. Merkingarskylda

20-06 Notkun fiskprˇteina Ý flakavinnslu. Einangru­ og vatnsrofin keiluprˇtein - loku­

19-06 Notkun fiskprˇteina Ý flakavinnslu. Sprautun me­ smŠkku­um v÷­va - loku­

18-06 Forvarnir Ý fiskeldi - Flokkun ÷rvera og tilraunir me­ notkun bŠtibakterÝa

17-06 Ůrˇun ß hrognasmyrju - Loku­

16-06 Lagskipt ker - Loku­

15-06 Lei­beiningar: Lei­ir til a­ fyrirbyggja Listeria monocytogenes - mengun Ý matvŠlvinnslu

14-06 Cluster Meeting Report and Minutes from the first cluster meeting for the QALIBRA and BENERIS projects - loku­

13-06 Listeria Ý sÝldarvinnslu - loku­

12-06 Notkun lÝfvirkra efna Ý l˙­ueldi - loku­

11-06 Report from the 1st QALIBRA project meeting (kick-off meeting) - loku­

10-06 Monitoring of the Marine Biospheare around Iceland in 2004 and 2005

09-06 Ver­mŠti og ÷ryggi Ýslenskra sjßvarafur­a: ┴hŠttusamsetning og ßhŠttur÷­un - ┴rsskřrsla til AVS rannsˇknasjˇ­s Ý sjßvar˙tvegi

08-06 Peningalykt – Lyktarminni framlei­sla ß ■urrku­um ■orskafur­um - loku­

07-06 Nordic information and communication network regarding safety of seafood products - 2nd workshop

06-06 Applications of pulsed electric field technology for the food industry

05-06 Frost■urrkun sjßvarfangs - k÷nnun ß m÷guleikum

04-06 Microbiological changes during storage of salted cod fillets

03-06 Notkun fiskprˇteina Ý flakavinnslu: Myndgreining - loku­

02-06 Microbiological changes during storage of lumpfish caviar

01 -06 Forvarnir Ý fiskeldi: Hluti A: Forvarnir Ý ■orskeldi / Hluti B: Flokkun ÷rvera og probiotika tilraunir



2005:

33-05 Undesirable substances in seafood products– results from the monitoring activities in 2004

32-05 The effects of temperature and vacuum packing on lipid degradation of cut-offs and liver during frozen storage - loku­

31-05 Ratio and chemical contents of by-products selected from five cod species - loku­

30-05 Stability of fish powder made from saithe (Pollachius virens) - loku­

29-05 Functional properties of protein hydrolysates (FPH) from fish by-products - loku­

28-05 Icelandic sea cucumber - loku­

27-05 K÷nnun ß ˇlÝfrŠnum snefilefnum og arˇmatÝskum fj÷lhringjum (PAH) Ý krŠklingi - loku­

26-05 FramtÝ­ar■orskur: geymslu■ol, ßfer­, v÷­vabygging og vinnsla eldis■orsks

25-05 The effects of protein isolate in chilled and frozen haddock fillets - loku­

24-05 Prˇtein Ý frßrennslisvatni Forathugun ß magni og eiginleikum - loku­

23-05 MŠlingar ß lÝfvirkum efnum Ý Ýslensku sjßvarfangi - Uppsetning mŠlia­fer­a

22-05 Notkun prˇteina Ý flakavinnslu - Fortilraunir ß Ůingeyri - loku­

21-05 Framlei­sla ß formu­um fiskbitum og gelblokk ˙r afskur­i og marningi: Fortilraunir me­ notkun fisklÝms - loku­

20-05 Framlei­sla ß formu­um fiskbitum og gelblokk ˙r afskur­i og marningi: Notkun fisklÝms Ý forma­a fiskbita framleidda ß verksmi­julÝnu - loku­

19-05 Framlei­sla ß formu­um fiskbitum og gelblokk ˙r afskur­i og marningi: Framlei­sluferli, v÷rur og marka­ir - loku­

18-05 Shelf life of chilled radio-frequency and conventionally heated cod and salmon fillets

17-05 Shelf life of radio-frequency and conventionally heated frozen cod and salmon fillets

16-05 Contribution to product specification: Radio-Frequency Heating Technology for Minimally Processed Fish Products - loku­

15-05 L÷ndun lo­nu til brŠ­slu - ┌ttekt ß b˙na­i

14-05 FlŠ­is÷ltun sÝldarafur­a - loku­

13-05 Monitoring of the marine biosphere around Iceland in 2003-2004

12-05 The potential of using capelin oil for human consumption

11-05 Ro­kŠlir - ■rifavŠn h÷nnun (hygienic design) - loku­

10-05 ┴hrif ro­kŠlingar ß gŠ­i fiskflaka - MAP p÷kku­ og ■Ýdd

09-05 Study of the European market-The European Fish and Seafood market - loku­

08-05 Samanbur­ur ß kŠlingu ■orsks me­ v÷kvaÝs og fl÷guÝs - loku­

07-05 K÷nnun ß ˇlÝfrŠnum snefilefnum og arˇmatÝskum fj÷lhringasamb÷ndum (PAH) Ý krŠklingi og sk˙f■angi vi­ ßlveri­ Ý StraumsvÝk - loku­

06-05 LÝfvirk efni Ý Ýslensku sjßvarfangi: Yfirlitsskřrsla

05-05 LÝfvirk efni Ý Ýslensku sjßvarfangi - Samantekt

04-05 A­drßttarafl beitu - banvŠnn biti - loku­ til maÝ 2006

03-05 FishNose – Ůrˇun ß refnefi fyrir sjßlfvirkt gŠ­aeftirlit ß reyktum laxi

02-05 Nordic information and communication network regarding safety of seafood products 1.st Workshop

01-05 OPTI-PACK: Optimising packaging at S═F Group, Iceland - Overview


2004:

Skřrslur

15-04 Ëdřrir prˇteingjafar Ý fˇ­ur fyrir ■orsk

14-04 Yfirlit yfir ßhŠttumat Ý matvŠlum

13-04 PAH efni Ý reyktum sjßvarafur­um mŠld me­ HPLC-UVF

12-04 Auki­ ver­mŠti Ý saltfiskvinnslu - loku­

11-04 Kolmunni sem markfŠ­i

10-04 FramtÝ­ar■orskur

09-04 Írverur og vi­lo­un ■eirra vi­ vinnsluumhverfi sjßvarafur­a

08-04 Introduction of the Quality Index Method (QIM) in the European fishery chain (QIMCHAIN): Final report 2002-2004

07-04 Introduction of the Quality Index Method (QIM) in the European fishery chain (QIMCHAIN): Second progress report

06-04 V÷ktun ß ˇŠskilegum efnum Ý sjßvarafur­um 2003

05-04 Monitoring of the Marine Biospheare around Iceland in 2002-2003

04-04 Lei­ir til a­ auka ÷ryggi ˙tflutningstekna sjßvarafur­a

03-04 ┴hrif ro­kŠlingar ß gŠ­i fiskflaka

02-04 Comparison of four different treatments of cod and salmon fillets: Fresh, frozen, radio-frequency heated and conventionally heated. - Attachment to IFL┤s progress report for the period 01-01-2003 to 31-12-2003 - loku­

01-04 ┴frameldi smß■orsks


2003:

Skřrslur

32-03 Accurate predictive models

31-03 Artificial Bait Alternatives, Mainly Based on Fish Waste - loku­

30-03 Notkun Malthus lei­nitŠkni til hra­virkra ÷rverumŠlinga

29-03 ┴hrif ■÷runga og lŠkningajurta ß geymslu■ol lo­nulřsis

28-03 Life Cycle Assessment of seafood- 3rd workshop

27-03 Mengunarv÷ktun Ý lÝfrÝki sjßvar vi­ ═sland 2001 og 2002

26-03 Introduction of the Quality Index Method (QIM) in the European fishery Chain (QIMCHAIN)

25-05 Networking in Fisheries Research - TAFT 2003

24-03 Sřrustig vatns og ßhrif klˇrs til sˇtthreinsunar Ý matvŠlavinnslu

23-03 Membrane Filtration in Fish Protein Processing - loku­

22-03 ŮÝdd sjˇfryst MAP-fl÷k me­ skipum ß erlendan marka­

21-03 Střring ÷rveruflˇru Ý startfˇ­urkerjum l˙­ulirfa - Lokaskřrsla verkefnisstjˇra

20-03 Střring ÷rveruflˇru Ý startfˇ­urkerjum l˙­ulirfa - ┴rsskřrsla sÝ­ara verkefnisßrs

19-03 Lei­beiningar um ■rifavŠna h÷nnun (hygienic design) fyrir framlei­endur ß vinnslub˙na­i fyrir matvŠlavinnslu

18-03 ┌ttekt ß hreinlŠti Ý fiskvinnslu me­ sÚrstakri ßherslu ß skur­arvÚl - loku­

17-03 ORKUSPAR - An Energy Efficiancy Improvement Simulator. Summary

16-03 ORKUSPAR - An Energy Efficiancy Improvement Simulator. Final Report - loku­

15-03 St÷­ugleiki frystrar sÝldar sem hrßefni fyrir matvŠlavinnslu

14-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Tilraunir II, III og IV. Vinnslu- og mŠlia­fer­ir ß ■orskfl÷kum

13-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Samantekt um meginni­urst÷­ur allra verk■ßtta - loku­

12-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Samanbur­ur ß tilraun II, III og IV.
┴hrif af notkun sojaprˇteina og fiskprˇteina ß mismunandi formi - loku­

11-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Samanbur­ur ß tilraun II og III. ┴hrif af notkun fisk- og sojaprˇteina me­/ßn salts og fosfats

10-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Tilraun IV.
┴hrif af notkun fiskprˇteina (FPH og smŠkka­s fiskv÷­va) og sojaprˇteina vi­ sprautus÷ltun og pŠklun - loku­

09-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Tilraun III. ┴hrif af notkun fosfats og fiskprˇteina vi­ sprautus÷ltun og pŠklun

08-03 Stofnagreining ß Listeria Ý matvŠlum - Biofilmu myndun

07-03 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a - Tilraun II.
┴hrif af notkun fosfats og sojaprˇteina vi­ sprautus÷ltun og pŠklun ■orskflaka - loku­

06-03 Life Cycle Analysis of Icelandic Frozen Cod Products: An enviromental evaluation

05-03 Skynmat ß heilum fiski me­ gŠ­astu­ulsa­fer­ (QIM)

04-03 Radio-Frequency Heating Technology for Minimally Processed Fish Products - loku­

03-03 Developing methods to tenderise bones in herring fillets - loku­

02-03 ORKUSPAR: An energy efficiency simulator (3rd report)

01-03 Losun Ý frßveitukerfi: Till÷gur a­ lei­beinandi m÷rkum - loku­


2002:

Skřrslur

20-02 Spoilage and safety of cold-smoked fish: Topic 3: Development of biological control measures for Listeria spp. in the manufacture of cold-smoked fish

19-02 Spoilage and safety of cold-smoked fish: Topic 2: Contamination with Listeria monocytogenes

18-02 Hygienic properties of wood-field studies on wooden pallets and wood in constructions (gluelam)

17-02 Brag­efni ˙r sjßvarfangi - Rokgj÷rn lyktarefni - loku­

16-02 ORKUSPAR-The energy efficiency improvement simulator:
Intermediate report - loku­

15-02 Life Cycle Assessment of Seafood. 2nd Workshop

14-02 Mengunarv÷ktun Ý lÝfrÝki sjßvar vi­ ═sland 2000 og 2001

13-02 Monitoring of the marine biosphere around Iceland in 1998 - 2000

12-02 Ger­ v÷­va■rß­a og meyrni Ýslensks lambakj÷ts - loku­

11-02 St÷­uleiki frosinna ■orskafur­a

10-02 Multisensor for fish: Storage studies of frozen hake in Madrid and fresh cod in Hamburg

09-02 Artificial bait alternatives mainly based on fish waste - loku­

08-02 Střring ÷rveruflˇru Ý startfˇ­urkerjum l˙­ulirfa - loku­

07-02 ┴hrif p÷kkunar me­ CAPTECH (Controlled Atmosphere Packaging Technology) ß geymslu■ol lambakj÷ts

06-02 Heg­un og samsetning frßveituvatns Ý Skolpu 2000-2001 - loku­

05-02 ORKUSPAR-The energy efficiency improvement simulator: 2nd report

04-02 ŮÝdd sjˇfryst MAP-fl÷k me­ skipum ß erlendan marka­ - loku­

03-02 Endogenous antioxidants in fish: A literature review

02-02 LCA of fisheries and fish products

01-02 Charactertisation of roe ripening - loku­


2001:


Skřrslur

37-01 Prˇtein (surimi) ˙r lo­nu - loku­

36-01 Fatty acid composition of Faroese lamb meat

35-01 Developing a process for automated tuna head meat recovery: Abstract of the final report

34-01 Developing a process for automated tuna head meat recovery:
Consolidated final report - loku­

33-01 Developing a process for automated tuna head meat recovery:
Individual final report - loku­

32-01 Developing a process for automated tuna head meat recovery: Abstract of the progress report for the period from 01-11-00 to the end of the project

31-01 Developing a process for automated tuna head meat recovery:
Consolidated progress report for the period from 01-11-00 to the end of the project - loku­

30-01 Developing a process for automated tuna head meat recovery:
Individual progress report for the period from 01-11-00 to the end of the project - loku­

29-01 Utilisation of small pelagic fish for human consumption. Process development for large scale production of low cost food item - loku­

28-01 Qualpoiss 2: The evalution of a simple, cheap, rapid method of non-protein nitrogen determination in fish products through the processing/merchandising chain

27-01 Setgildrurannsˇknir ˙t af ┴nanaustum ┤95-┤96 og Klettag÷r­um ┤98-┤99:
HafrŠn me­fer­ skolps - loku­

26-01 Střrib˙na­ur vi­ temprun matvŠla

25-01 St÷­ugleiki frosinna ■orskafur­a

24-01 ┴hrif kÝtˇsans ß st÷­ugleika fiskafur­a

23-01 Rekjanleiki sjßvarafur­a (Traceability and electronic transmission of qualitative data for fish products)

22-01 Notkun Ýs■ykknis vi­ slßtrun, geymslu og skipaflutning ß barra

21-01 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a: Tilraun I - Samanbur­ur ß ßhrifum sprautus÷ltunar og pŠklunar

20-01 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a: Fortilraunir - ┴hrif pŠkilstyrks, pŠklunartÝma og hlutfall fisks ß mˇti pŠkli

19-01 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a: ┴hrif frystingar og lÚttpŠklunar ß e­lis- og efnafrŠ­ilegar breytingar Ý fiskholdi

18-01 LÚtts÷ltun, st÷­ugleiki og nřting frosinna afur­a: Ůarfagreining

17-01 Wood in the food industry: Project Report

16-01 Gagnagrunnur brag­efna Ý sjßvarfangi: - A­fer­ir vi­ greiningu lyktarefna - loku­

15-01 ┴hrif ■rřstings Ý botnv÷rpupoka ß aflagŠ­i

14-01 Vistferilgreining LCA ß ■orskfl÷kum - loku­

13-01 Írveruflˇra Ý strÝ­eldi l˙­ulirfa ß ═slandi: Samantekt

12-01 Írveruflˇra Ý strÝ­eldi l˙­ulirfa ß ═slandi - loku­

11-01 ORKUSPAR: The energy efficiency improvement simulator

10-01 KrŠklingsrannsˇknir ˙t af Klettag÷r­um 1998 - loku­

09-01 Developing a process for automated tuna head meat recovery: Abstract of the midterm report for the period from 01-04-00 to 31-10-00

08-01 Developing a process for automated tuna head meat recovery:
Consolidated report for the period from 01-04-00 to 31-10-00 - loku­

07-01 Developing a process for automated tuna head meat recovery:
Individual progress report for the period from 01-04-00 to 31-10-00 - loku­

06-01 Implementation on board of systems of atmospheres with variable composition applied to fresh fish - Continuation on shore of the modified atmosphere chain:
Individual final report for the period from 01.01-99 to 31.12-00

05-01 Implementation on board of systems of atmospheres with variable composition applied to fresh fish - Continuation on shore of the modified atmosphere chain:
Individual progress report for the period from 01.01-00 to 31.12-00

04-01 Characterisation of roe ripening II - loku­

03-01 K÷nnun ß ˇlÝfrŠnum snefilefnum og arˇmatÝskum fj÷lhringjum (PAH) Ý krŠklingi - loku­

02-01 Multisensor for fish: Storage studies of cod in Reykjavik and Troms÷

(2-01) Holdafar ■orsks, vinnslunřting og vinnslustjˇrnun

01-01 Listeria og listeria monocytogenes Ý rŠkjuvinnslu - loku­

(1-01) ═slensk villibrß­, nřting, ÷ryggi og gŠ­i

Til baka, Senda grein, Prenta greinina

 

 

Valmynd Ý haus


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