The organoleptic properties of cured meat products are highly dependent on the maturation/drying processes. In order to improve these characteristics, drying at low…
A diet rich in vegetables can result in more health benefits and contribute to a smaller climate footprint. In recent years, several innovative methods have been developed for…
Information about spinach from a climate and environmental perspective Spinach is a product with a short shelf life and can be prone to high amounts of wastage. When…
Main conclusions Egg mass packaged using only CO2 and in combination with high-pressure processing resulted in long shelf life compared to an untreated control…
Main conclusions Slices of chicken that were processed using high-pressure and high-pressure in combination with SGS-pretreatment achieved the longest…
Main conclusions For liquid egg samples, all types of pasteurisation slightly reduced protein digestibility compared to raw eggs Heat-induced…
Purpose We investigated how different milk protein properties induced by heat treatment and high-pressure processing (HPP) will influence the effect of subsequent US…
Main conclusions Improved protein digestibility of "smart yoghurt" compared to traditional yoghurt Heat treatment (85 °C, 20 min) reduces protein…
Purpose of test/study/ experiment/trial Metabolite patterns can provide insight into the consequences of different food treatments. By comparing differently processed…
Main conclusions No improvement in freezing rate was observed between PEF-treated samples and non-PEF-treated samples. No improvement was…
Proteins differ in their quality based on both amino acid content, digestibility and bioavailability. Chicken is a good source of proteins high in…
Main conclusions Use of the combination technology showed potential as a non-thermal alternative to the traditional heat treatment: Shorter…
Purpose The purpose of this study is to increase basic knowledge on social sustainability related to Norwegian food production. Method The…
Purpose of study The environmental impact of chicken meat with traditional processing was calculated. This was done…
Main conclusions The freezing time was reduced by 19.9 % in US-treated samples. There were no differences in the water-holding capacity…
