11. februar 2011
The scientists believe the level of omega-3 in the salmon we eat is determined by a combination of the salmon’s genes and the feed it eats.
There is less omega-3 in the fillet when salmon are fed plant-based feed. However, the scientists know that salmon have a certain capacity to convert omega-3 fatty acids from plant oil to marine omega-3. They will now receive help from the salmon’s genes to increase this capacity.
26. september 2009
Nofima shall establish a Centre of Excellence for capture-based aquaculture in Tromsø.
8. oktober 2009
A combination of packaging with CO2 and marinating gives the best shelf life, concludes Bjørn Schirmer.
Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus.
7. juli 2008
Successful Nordic chefs prefer natural, organic and local raw materials – in the right season. Chefs in the Nordic countries swear by many of the same raw materials.
31. oktober 2012
When a resource is exploited to the maximum amount, the value may only be increased by making each kilo we harvest worth more through marketing work, increased efficiency and enhanced quality.
27. april 2010
The new microscopes enable researchers to take chemical images of cells in which unique chemical bonds represent the contrasts in the images.
Nofima has acquired new microscopes that enable researchers to measure molecular vibrations with a very high spacial resolution. This means that they can measure spectra of different components within a single cell.
24. september 2013
Nofima is collaborating with the University of Tromsø to run a course on management of R & D.
15. november 2013
Dagbjørn Skipnes checks the use of an infrared camera to measure temperature distribution in a microwave oven
Microwaves heat food much faster than conventional cooking on the stove. As the heating time is shorter, achieving better quality of the food is also possible, claims Nofima Scientist Dagbjørn Skipnes Nofima, who has extensive experience with various heating methods of food.
5. juni 2012
From Anuga: An even simpler way to make muffins. Muffins piping bag.
Macaroons have pushed cupcakes off the top of the trendy cake stand and bread must be whole grain, fresh and good-tasting. Whole grain is making its way into more and more products, and porridge will continue to be popular.
18. mars 2010
New methods of data collection and analysis are giving the food industry a better insight into what consumers want. This could help more new products to survive in the marketplace.