News

Antioxidants and Functional Components in Aquatic Foods - 30.4.2014

Antioxidants and Functional Components in Aquatic Foods

compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. Hordur G. Kristinsson from Matís is the editor. Additionally, several of Matís' employees write chapters in the book.

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Lipid quality preservation is one of the major challenges associated with seafood raw material storage - 28.4.2014


Consumption of processed and frozen fish has increased in recent years as a result of an increasing consumer demand for convenient high-quality food products. Fish lipids are a natural and good source of polyunsaturated fatty acids (PUFA) which have been reported to have several beneficial health effects. However, due to the high amount of PUFA, fish lipids are highly susceptible to lipid degradation.

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Quality Control Lessons for Students from Developing Countries - 8.4.2014

From the day the United Nations University Fisheries Training Programme was established here in Iceland nearly eleven years ago Matís has handled the teaching of quality control for the school.

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Visitors from Africa, Central- and South America and Asia at Matís' HQ - 2.4.2014

Senior officials from numerous countries in Africa, Central- and South America and Asia are visiting Matís today.

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