Archive for «Food safety and quality»

Showing 41–50 of 103


Eggs are an important source of protein. The objective of this project is to develop a low cost, secure and fast UV system in combination with hot air to sterilise eggs.

How do lactic acid bacteria function?

Lactic acid bacteria (LAB) are a natural part of our intestinal flora, and have received a great deal of attention in recent decades due to the possibility that they have beneficial effects on our health.

The same calorie content, but different weight gain?

Can meals based on Norwegian raw materials prevent overweight? This was the question Norwegian researchers asked themselves, and they decided to use a meal consisting of salmon, barley and broccoli to answer it. They subsequently compared this salmon-based meal with two others: a hamburger meal and a beef meal.

Showing 41–50 of 103