1. februar 2010
A common quality problem among many cured meat producers is the growth of mould.
Dereje T. Asefa, National Veterinary Institute, Ragnhild O. Gjerde, Grilstad, Mohamed K. Abdella, Animalia, Cathrine F. Kure and Solveig Langsrud, Nofima Mat, Truls Nesbakken, Norwegian School of Veterinary Science, Maan S. Sidhu, Animalia and Ida Skaar, National Veterinary Institute. Source: Go’Mørning.
8. april 2011
A wider selection of attractive fish dishes in the grocery sector can help increase the public’s consumption of fish and the industry’s profitability.
Nine new business concepts are ready for further development by the seafood industry.
16. juni 2008
Salmon smolt at Nofima’s research station on Averøy received feed containing bioactive fatty acids.
Scientists at Nofima have developed a salmon feed that strengthens the immune defence among salmon so the survival rate after a natural outbreak of the IPN virus increases dramatically.
1. juli 2011
“People in general are very habit driven in their choice of food for breakfast and lunch. On the other hand, the choice of dinner is often an impulse purchase for many, while others plan in advance,” says Honkanen.
11. juni 2020
For home cooks, widespread techniques for judging doneness of chicken may not ensure that pathogens are reduced to safe levels. Solveig Langsrud of the Norwegian Institute of Food, Fisheries and Aquaculture Research and colleagues present these findings in the open-access journal PLOS ONE on April 29, 2020. Chicken can harbor the bacterial pathogens Salmonella and […]
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.
2. juni 2020
Lindheim Ølkompani (the Lindheim Beer Company) is located in Gvarv, a village in Telemark which is famed for its fruit. Scientists have been attracted to the brewery by its ambitions to develop its first spontaneously fermented sour beer.
3. januar 2012
The method and length of cooking potatoes affects both griddle cake dough and other uses for potatoes. The aim is to find the best cooking method for different variations of dry matter and starch content, for example.
Besides being an important food product in itself, the potato is the most important ingredient in griddle cakes, many snack foods and chips. The large variations in the constituents of potatoes can be a challenge for the producers. A recently developed measuring method allows better control of the important quality parameters.
5. juli 2013
Berit Karoline Martinsen has produced jam from many different varieties of strawberry and raspberry.
Which types of strawberry and raspberry are best suited for making jam? For the last five years, researchers, plant breeders and berry and jam producers have been working together to find the answer. About 100 varieties have been tried and a few have passed all the tests.
25. juni 2020
The Norwegian Institute of Food, Fisheries and Aquaculture Research is one of Norway’s most successful institutes in terms of obtaining funding for research and innovation projects in Horizon 2020. The Minister of Research and Higher Education, Henrik Asheim, says he is impressed by Nofima’s efforts.