Izumi Sone

My Projects

EcoeFISHent

Better use of components in sidestreams from fish production

2021 - 2026

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

iFOODnet

Norway-Japan training and research network

2021 - 2024

GelPack

Implementation of gelatin for environmentally friendly food packaging

2022 - 2023

iNOBox

Web based tool for innovative processing technologies

2018 - 2022

PackTech

Next generation sustainable packaging solutions

2019 - 2022

SeaValue

Value-chain innovation for a sustainable Norwegian seaweed industry

2019 - 2022

TastyKelp

Sustainable value creation from kelp

2019 - 2021

Fresk

Industrial production of fresh fish products – freezing, storage and defrosting

2017 - 2020

Seafood quality

2015 - 2019

Nordic mackerel

Improved quality and value of Nordic mackerel products for the Global market

2015 - 2018

ProMack

Developing and optimizing mackerel filleting

2015 - 2017

My publications

Izumi Sone has 33 publications at Nofima:

Mechanical, barrier, antioxidant and antimicrobial properties of alginate films: Effect of seaweed powder and plasma-activated water

Molecules, 2022
Academic article

ReVAL – Innovative Approaches for Food Waste Revalorisation towards High Value Markets (final report)

2022
Nofima’s reports

Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

Food Chemistry, 2022
Academic article

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022
Academic article

Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis

Foods, 2021
Academic article

Synthesis of Sodium Alginate–Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment

Nanomaterials, 2021
Academic article

Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications

Food Packaging and Shelf Life, 2021
Academic article

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods, 2021
Academic article

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Comprehensive Reviews in Food Science and Food Safety, 2021
Academic literature review

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

European Food Research and Technology, 2020
Academic article

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis

Innovative Food Science & Emerging Technologies, 2020
Academic article

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Food Chemistry, 2020
Academic article

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

Foods, 2019
Academic article

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

European Food Research and Technology, 2019
Academic article

Improved quality and value of Nordic mackerel products for the global market. The effects of catching method and season, filleting and processing on the storage stability of frozen Atlantic mackerel product

2018
Report

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Journal of Aquatic Food Product Technology, 2018
Academic article

Hot smoked Atlantic mackerel (Scomber scombrus) Effects of catch season, frozen storage time of raw material (fillets) and chilled storage time of finished product, on colour and sensory characteristics

2018
Nofima’s reports

Hybrid Surveys: A Method for the Effective Use of Open-Ended Questions in Quantitative Food Choice Surveys

Journal of International Food & Agribusiness Marketing, 2018
Academic article

Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)

Journal of food process engineering, 2017
Academic article

Developing and Optimizing mackerel filleting

2017
Nofima’s reports

OPTIMAL – Developing a decision support tool for optimization of process and product quality

2017
Nofima’s reports

Ikke én dråpe å miste – Kvalitet på farseprodukter

Norsk Sjømat, 2016
Article in business/trade/industry journal

Providing a food choice option increases children’s liking of fish as part of a meal

Food Quality and Preference, 2015
Academic article

Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

Food Control, 2014
Academic article

Kvalitetsavvik sildefilet. Sluttrapport

2013
Nofima’s reports

Nye sildeprodukter til Tyskland og Ukraina. En markedsvurdering

2013
Nofima’s reports

Bestemmelse av holdbarhet på kjølt cluster av kongekrabbe

2013
Nofima’s reports

Automatisk kvalitetsdifferensiering av laksefilet

2012
Nofima’s reports

Spectral changes in fillet of Atlantic salmon as affected by freshness loss and spoilage during cold storage

2012
Doctoral dissertation

Spectral Changes of Atlantic Salmon (Salmo solar L.) Muscle during Cold Storage As Affected by the Oxidation State of Heme

Journal of Agricultural and Food Chemistry, 2012
Academic article

Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging

Journal of Food Engineering, 2012
Academic article

Visible/Near-Infrared Spectroscopy Detects Autolytic Changes during Storage of Atlantic Salmon (Salmo salar L.)

Journal of Food Science, 2011
Academic article

A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) as sashimi with focus on young adults in Japan

International Journal of Food Science & Technology, 2009
Academic article