Archive for «Food safety and quality»

Showing 21–30 of 107

Dedicated website against food crime

Would you like a better overview of food crime? In the context of an EU project, Nofima has been involved in developing a website that collects research results and news about food faking from all over the world.

How food bacteria survive

Bacteria work together to form highly resistant biofilms, which cause problems in food production. Scientists from Nofima have been looking at what can be done.

Packaging of dry cured sausages – how to maintain colour and taste?

Discoloration Dry cured sausages contain the muscle pigment myoglobin, which combined with nitrite and lowering of the pH makes a red/pink colour of the final products. Most of Norwegian dry cured sausages are sliced and packaged in modified atmospheres. The gas is usually either all nitrogen or a blend of nitrogen and some carbon dioxide. […]

Extruded grains and intestinal flora

Nofima scientists have investigated how intestinal flora – microbiota – are affected by unprosessed or extruded whole grains.

Cod lasts longer with CO2

An ingenious little pad that gently emits CO2, can extend the shelf life of a package of fresh cod by up to four days.

Is food packaging safe?

We take for granted that the food we eat is safe. But what about the packaging? Currently there are international harmonised regulations only for plastics.

Showing 21–30 of 107