PhD
+47 970 88 975
+47 64 97 01 06
stefan.sahlstrom@nofima.no
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Biography Stefan Sahlstrøm
I am a Senior Research Scientist in the research group for Fiber and Health. In the research group we study how milling fractions of grain before and after processing effects digestibility of starch both in vitro and in vivo. We have established milling systems for milling and fractionation/concentration of grain parts such as hull, aleurone layer, germ and endosperm and the main grain components such as fiber ????glucan), protein and starch. This makes us able compose recipes for cereal products with a proper health profile eg. high fiber content or with a confirmed health claim. In our process hall, we can study effects of processing on grain parts and health components and the impact of processing on consumer acceptance and digestibility of starch. The aim of the research is to produce cereal producs with a high content of fiber that has good taste and at the same time have a beneficial effect on starch digestion..
We also study how cereal products high in fiber before and after processing affects microbiota in the large colon. In addition, we are also studying the bioaccessibility of fiber passenger molecules such as phenolic compounds and their effect on starch digestibility before and after processing. It has been established many different analysis methods based on chromatographic techniques (with different detectors DAD, MS), microscopy, spectroscopy, enzymatic kits, particle size distribution, thermal analysis and viscosity measurements to quantify and characterize fiber and phenols. We have also established methods that simulate digestion in the mouth, stomach, small intestine and large colon in vitro. This is combined with testing of bioaccessibility with different types of cell lines.
Stefan Sahlstrøm has 56 publications at Nofima:
Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat
Hole, Anastasia s.; Rud, Ida; Sahlstrøm, Stefan; Ivanova, Lada; Eriksen, Gunnar Sundstøl; Divon, Hege
2021
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Tzvetelin, Dessev; Zobel, Hanne; Myhrer, Kristine S.; Varela, Paula ; Sahlstrøm, Stefan
2021
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Malizia, Giulia Sofia; Tzvetelin, Dessev; Geny, Alexia; Zobel, Hanne; Myhrer, Kristine S.; Varela, Paula ; Sahlstrøm, Stefan
2021
do Carmo, Cátia Saldanha; Costa, Leonor; Serra, Ana Teresa; Knutsen, Svein Halvor; Sahlstrøm, Stefan; Bronze, Maria Rosario
2021
do Carmo, Cátia Saldanha; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzvetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan
2020
do Carmo, Cátia Saldanha; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzevetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan
2020
Knutsen, Svein Halvor; Sahlstrøm, Stefan
2019
do Carmo, Cátia Saldanha; Varela, Paula ; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor
2019
Bento-Silva, Andreia; Koistinen, Ville M.; Mena, Pedro; Bronze, Maria R.; Hanhineva, Kati; Sahlstrøm, Stefan; Kitrytė, Vaida; Moco, Sofia; Aura, Anna-Marja
2019
Abraha, Addis; Uhlen, Anne Kjersti; Abay, Fetien; Sahlstrøm, Stefan; Bjørnstad, Åsmund
2018
Healthier bread with less salt
Sahlstrøm, Stefan; Øvrum Gaarder, Mari
2018
Wold, Jens Petter; Airado-Rodriguez, Diego; Holtekjølen, Ann Katrin; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan
2017
Lindberg, Diana; Sahlstrøm, Stefan
2017
Assessment of biochemical markers identified in wheat for monitoring barley grain tissue
Barron, Cécile; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan; Holtekjølen, Ann Katrin; Lullien-Pellerin, Valérie
2017
Ivanova, Lada; Sahlstrøm, Stefan; Rud, Ida; Uhlig, Silvio; Fæste, Christiane Kruse; Eriksen, Gunnar Sundstøl; Divon, Hege
2017
Kartlegging av restråstoff fra jordbruket
Lindberg, Diana; Aaby, Kjersti; Borge, Grethe Iren Andersen; Haugen, John-Erik; Nilsson, Astrid; Rødbotten, Rune; Sahlstrøm, Stefan
2016
Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs
Moen, Birgitte; Berget, Ingunn; Rud, Ida; Hole, Anastasia s.; Kjos, Nils Petter; Sahlstrøm, Stefan
2016
Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan
2015
Holtekjølen, Ann Katrin; Vhile, Stine Gregersen; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Uhlen, Anne Kjersti; Åssveen, Mauritz; Kjos, Nils Petter
2014
Nytt utstyr - bedre utnyttelse av kornet
Sahlstrøm, Stefan; Aale Hægermark, Wenche
2014
Aarak, Kristi Ekrann; Rigby, Neil; Kirkhus, Bente; Salt, Louise Jane; Sahlstrøm, Stefan; Bengtsson, Gunnar; Vegarud, Gerd Elisabeth; Mackie, Alan
2013
Abraha, Addis; Uhlen, Anne Kjersti; Abay, Fetien; Sahlstrøm, Stefan; Bjørnstad, Åsmund
2013
Abraha, Addis; Uhlen, Anne Kjersti; Abay, F.; Sahlstrøm, Stefan; Bjørnstad, Åsmund
2013
Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs
Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine J Staavi; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan
2013
Ballance, Simon; Sahlstrøm, Stefan; Lea, Per; Nagy, Nina Elisabeth; Andersen, Petter V.; Dessev, Tzvetelin; Hull, Sarah; Vardakou, Maria; Faulks, Richard
2013
Effekt av genotype og miljø på innhold av viktige kvalitetsegenskaper i bygg og havre
Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Åssveen, Mauritz
2012
Hole, Anastasia S.; Rud, Ida; Grimmer, Stine J Staavi; Sigl, Stefanie; Narvhus, Judith; Sahlstrøm, Stefan
2012
Hole, Anastasia s.; Grimmer, Stine J Staavi; Jensen, Merete Rusås; Sahlstrøm, Stefan
2012
Mukisa, Ivan Muzira; Byaruhanga, Yusuf B; Muyanja, Charles M.B.K.; Aijukuka, Matthew; Schüller, Reidar Barfod; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith
2012
Rieder, Anne; Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Moldestad, Anette Aamodt
2012
Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Knutsen, Svein Halvor
2011
Sahlstrøm, Stefan; Hole, Anastasia s.; Naterstad, Kristine; Grimmer, Stine J Staavi
2010
Oats and Rye: Production and Usage in Nordic and Baltic Countries
Sahlstrøm, Stefan; Knutsen, Svein Halvor
2010
Hole, Anastasia s.; Grimmer, Stine; Naterstad, Kristine; Jensen, Merete Rusås; Paur, Ingvild; Johansen, Siril Garmannvik; Balstad, Trude Rakel; Blomhoff, Rune; Sahlstrøm, Stefan
2009
Anker-Nilssen, Kirsti; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti
2008
Skrede, Anders; Sahlstrøm, Stefan; Ahlstrøm, Øystein; Hjelme Connor, Kirsti; Skrede, Grete
2007
Contents of starch and nonstarch polysaccharides in barley varieties of different origin
Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti; Bråthen, Erland; Sahlstrøm, Stefan; Knutsen, Svein Halvor
2006
Sahlstrøm, Stefan; Bævre, Anne Birgit; Graybosch, Robert
2006
Anker-Nilssen, Kirsti; Færgestad, Ellen ; Sahlstrøm, Stefan; Uhlen, Anne Kjersti
2006
Stevnebø, Anita; Sahlstrøm, Stefan; Svihus, Birger
2006
Denstadli, Vegard; Skrede, Anders; Skrede, Anders; Krogdahl, Åshild; Sahlstrøm, Stefan; Storebakken, Trond
2006
Refstie, Ståle; Sahlstrøm, Stefan; Bråthen, Erland; Bæverfjord, Grete; Krogedal, Per
2005
Schøyen, Hilde Faaland; Frøyland, Janna R. Kringeland; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Skrede, Anders
2005
Hollung, Kristin; Øverland, Margareth; HRUSTIC, MILICA; SEKULIC, PETAR; MILADINOVIC, JEGOR; Martens, Harald; Narum, Bjørg; Sahlstrøm, Stefan; Sørensen, Mette; Storebakken, Trond; Skrede, Anders
2005
Sahlstrøm, Stefan; Park, Woojoon; Shelton, David R.
2004
Svihus, Birger; Kløvstad, Kari Helga; Perez, Victor; Zimonja, Ozren; Sahlstrøm, Stefan; Schüller, Reidar Barfod; Jeksrud, Willy K.; Prestløkken, Egil
2004
Influence of genotype and protein content on the baking quality of hearth bread
Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Magnus, Ellen Merethe; Færgestad, Ellen ; Dieseth, Jon Arne; Ringlund, Kåre
2004
Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions
Sahlstrøm, Stefan; Bævre, Anne Birgit; Bråthen, Erland
2003
Impact of starch properties on hearth bread characteristics. I. starch in wheat flour
Sahlstrøm, Stefan; Bævre, Anne Birgit; Bråthen, Erland
2003
Skrede, Grete; Herstad, Olav; Sahlstrøm, Stefan; Holck, Askild Lorentz; Slinde, Erik; Skrede, Anders
2003
Skrede, Grete; Storebakken, Trond; Skrede, Anders; Sahlstrøm, Stefan; Sørensen, Mette; Shearer, Karl Douglas; Slinde, Erik
2002
Skrede, Grete; Sahlstrøm, Stefan; Skrede, Anders; Holck, Askild; Slinde, Erik
2001
Magnus, Ellen Merethe; Bråthen, Erland; Sahlstrøm, Stefan; Vogt, Gjermund; Mosleth, Ellen Færgestad
2000
Resultater fra bakenettverk for kartlegging av melkvalitet til ulike produkter
Nielsen, Alf; Færgestad, Ellen Mosleth; Magnus, Ellen Merethe; Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Baardseth, Pernille
1999
Magnus, Ellen Merethe; Bråthen, E.; Sahlstrøm, Stefan; Færgestad, E.M.; Ellekjær, M. R.
1997
Green technology for plant-based food
1. April 2021 – 31. March 2025
A primary goal in “GreenPlantFood” is to contribute to restructuring the farm to fork food systems in Norway towards a more sustainable and “green” value chain.
1. January 2021 – 31. December 2024
The main aim in SusHealth is to contribute to sustainable food production and innovative value-creation for Norwegian primary producers and food industry.
1. October 2020 – 30. September 2023
The project NORSKVegetar will work with key challenges to increase the production of Norwegian food products in the vegetarian segment, based on Norwegian plant-based raw materials.
1. March 2017 – 28. April 2021
FoodProFuture aims to develop the necessary knowledge platform for optimal production and utilization of Norwegian plant resources into tasty, healthy and attractive plant-based food products with high protein content.