Application of Pulsed Electric Fields (PEF) for meat drying The experiment was set up to examine the effect of PEF to accelerate the drying time of pork loins and Spanish cured sausages.
Better cauliflower using high pressure and microwaves Cauliflower is used as an ingredient in a number of ready-made meals that are sold as refrigerated products with a shelf life of several weeks. The long shelf life is achieved by…
Climate perspective using plasma-activated water on baby-leaf spinach Plasma-activated water for rinsing ready-to-eat baby-leaf spinach seen from a climate perspective.
CO2 treatment of egg mass In this experiment we studied the shelf life of egg mass when packaged using only CO2 and combined with high-pressure processing, compared to untreated samples.
CO2-saturation of chicken Chicken fillets that were saturated with CO2 before being processed with high-pressure, microwaves, Modified Atmosphere Packaging (MAP) or vacuum-packaging have a longer shelf…
Digestion of liquid eggs We have conducted trials with in vitro digestion of liquid whole egg samples pasteurised using different technologies.
Effect of ultrasound (US) on protein gel systems as affected by thermal and high-pressure processing as pre-treatment The potential of US to modify structural and functional properties in complex protein food systems has gained more interest in recent years. In particular, US-enhanced gelling…
How is "smart yoghurt" digested? In this study, we examined digestion of yoghurt produced by combining non-thermal innovative processing technologies, in the laboratory.
Metabolite composition of chicken samples Chicken filets were processed with several innovative food technologies, then extracted and analysed with high-resolution mass spectrometry with the aim to find potential,…
PAW: Composition, Storability and Preservation Potential on Baby Spinach Leaves Plasma-activated water (PAW) composition (pH, RONS, ORP) and storage stability at 4 °C were assessed as a function of CP operating conditions (plasma power and activation time).…
PEF for freezing chicken We compared the freezing rates of PEF-treated chicken samples with non-PEF-treated samples. Influence of the (prior) application of pulsed electric fields (PEF) on the freezing…
Protein digestion of processed chicken fillet How well are proteins in chicken processed with innovative technologies digested? Here are the results from our laboratory trials.
«Smart yoghurt» - Yoghurt without heat treatment The trials show that non-thermal combination treatments have the potential to become alternatives to traditional heat treatments in yoghurt manufacturing.
Social sustainability in the Norwegian food industry Social life cycle analysis (S-LCA) is applied for calculating, assess and document social aspects of products and organizations along their life cycle, here applied on the…
The environmental impact of production of chicken Treating chicken with an innovative food processing technology, such as High Pressure Processing (HPP) can extend the products shelf life and thus reduce its environmental impact.
Ultrasound-assisted freezing of chicken We applied ultrasound (US) during the freezing of chicken samples, and compared the freezing rates and quality of the frozen products with non-treated samples.
