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Employment (1)

Norwegian University of Science and Technology: Trondheim, NO

2015-08 to present | PhD-candidate (Department of Biotechnology and Food Science)
Employment
Source: Self-asserted source
Nanna Abel

Education and qualifications (3)

Norwegian University of Science and Technology: Trondheim, NO

2015-08-10 to present | PhD (Department of Biotechnology and Food Science)
Education
Source: Self-asserted source
Nanna Abel

Technical University of Denmark: Kongens Lyngby, Hovedstaden, DK

2011-09 to 2013-08 | MSc in Food Technology
Education
Source: Self-asserted source
Nanna Abel

Technical University of Denmark: Kongens Lyngby, Hovedstaden, DK

2008-09 to 2011-07 | BSc in Human Life Science Engineering
Education
Source: Self-asserted source
Nanna Abel

Works (10)

Mild processing of seafood—A review

Comprehensive Reviews in Food Science and Food Safety
2022-01 | Journal article
DOI: 10.1111/1541-4337.12876
Contributors: Nanna Abel; Bjørn Tore Rotabakk; Jørgen Lerfall
Source: check_circle
Crossref

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

Journal of Food Engineering
2020-08 | Journal article
DOI: 10.1016/j.jfoodeng.2020.109946
Contributors: Nanna Abel; Bjørn Tore Rotabakk; Jørgen Lerfall
Source: check_circle
Crossref

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Journal of Food Science
2019-12 | Journal article
DOI: 10.1111/1750-3841.14852
Contributors: Nanna Abel; Bjørn Tore Rotabakk; Turid Rustad; Vidar B. Ahlsen; Jørgen Lerfall
Source: check_circle
Crossref

Salt and CO2 solubility

49th WEFTA meeting
2019-10-14 | Conference poster
Source: Self-asserted source
Nanna Abel

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

LWT
2019-03 | Journal article
DOI: 10.1016/j.lwt.2018.11.025
Part of ISSN: 0023-6438
Source: Self-asserted source
Nanna Abel

Lightly processed seafood - improving shelf life and food quality

48th WEFTA conference
2018-10-15 | Lecture
Source: Self-asserted source
Nanna Abel

Lightly processed seafood - optimization of process technology in production of ready-to-eat products.

2018-03-19 | Lecture
Source: Self-asserted source
Nanna Abel

The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product

Journal of Food Engineering
2018-01 | Journal article
DOI: 10.1016/j.jfoodeng.2017.08.020
Part of ISSN: 0260-8774
Source: Self-asserted source
Nanna Abel

Effect of heat treatment and packaging technique on the microbial community of lightly processed seafood

47th WEFTA meeting
2017-10-09 | Conference poster
Source: Self-asserted source
Nanna Abel

Influence of lipid composition, storage temperature and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product

46th WEFTA meeting
2016-10-12 | Conference poster
Source: Self-asserted source
Nanna Abel
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