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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 has 40 scientific publications in Cristin:

Ivanova, Lada; Sahlstrøm, Stefan; Rud, Ida; Uhlig, Silvio; Fæste, Christiane Kruse; Eriksen, Gunnar Sundstøl; Divon, Hege; 2017: Effect of primary processing on the distribution of free and modified Fusarium mycotoxins in naturally contaminated oats

Barron, Cécile; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan; Holtekjølen, Ann Katrin; Lullien-Pellerin, Valérie; 2017: Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Wold, Jens Petter; Airado-Rodriguez, Diego; Holtekjølen, Ann Katrin; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan; 2017: Rapid and nondestructive determination of aleurone content in pearling fractions of barley by near-infrared (NIR) and fluorescence spectroscopies

Moen, Birgitte; Berget, Ingunn; Rud, Ida; Hole, Anastasia s.; Kjos, Nils Petter; Sahlstrøm, Stefan; 2016: Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs

Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan; 2015: Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

Holtekjølen, Ann Katrin; Vhile, Stine Gregersen; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Uhlen, Anne Kjersti; Åssveen, Mauritz; Kjos, Nils Petter; 2014: Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs

Ballance, Simon; Sahlstrøm, Stefan; Lea, Per; Nagy, Nina Elisabeth; Andersen, Petter; Dessev, Tzvetelin; Hull, Sarah; Vardakou, Maria; Faulks, Richard; 2013: Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

Aarak, Kristi Ekrann; Rigby, Neil; Kirkhus, Bente; Salt, Louise Jane; Sahlstrøm, Stefan; Bengtsson, Gunnar; Vegarud, Gerd Elisabeth; Mackie, Alan; 2013: The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine J Staavi; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan; 2013: Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs

Abraha, Addis; Uhlen, Anne Kjersti; Abay, F.; Sahlstrøm, Stefan; Bjørnstad, Åsmund; 2013: Roasted Barley Foods: Processing and Varietal Differences Affecting Kolo and Tihni, Traditional Grain Products in Northern Ethiopia

Abraha, Addis; Uhlen, Anne Kjersti; Abay, Fetien; Sahlstrøm, Stefan; Bjørnstad, Åsmund; 2013: Genetic Variation in Barley Enables a High Quality Injera, the Ethiopian Staple Flat Bread, Comparable to Tef

Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Åssveen, Mauritz; 2012: Effekt av genotype og miljø på innhold av viktige kvalitetsegenskaper i bygg og havre

Rieder, Anne; Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Moldestad, Anette; 2012: Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Hole, Anastasia s.; Grimmer, Stine J Staavi; Jensen, Merete Rusås; Sahlstrøm, Stefan; 2012: Synergistic and suppressive effects of dietary phenolic acids and other phytochemicals from cereal extracts on nuclear factor kappa B activity

Hole, Anastasia s.; Rud, Ida; Grimmer, Stine J Staavi; Sigl, Stefanie; Narvhus, Judith; Sahlstrøm, Stefan; 2012: Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

Mukisa, Ivan Muzira; Byaruhanga, Yusuf B; Muyanja, Charles M.B.K.; Aijukuka, Matthew; Schüller, Reidar Barfod; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith; 2012: Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

Holtekjølen, Ann Katrin; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2011: Phenolic contents and antioxidant activities in covered whole-grain flours of Norwegian barley varieties and in fractions obtained after pearling

Sahlstrøm, Stefan; Hole, Anastasia s.; Naterstad, Kristine; Grimmer, Stine J Staavi; 2010: Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2010: Oats and Rye: Production and Usage in Nordic and Baltic Countries

Hole, Anastasia s.; Grimmer, Stine J Staavi; Naterstad, Kristine; Jensen, Merete Rusås; Paur, Ingvild; Johansen, Siril Garmannvik; Balstad, Trude Rakel; Blomhoff, Rune; Sahlstrøm, Stefan; 2009: Activation and Inhibition of Nuclear Factor Kappa B Activity by Cereal Extracts: Role of Dietary Phenolic Acids

Anker-Nilssen, Kirsti; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti; 2008: Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble beta-glucans in barley (Hordeum vulgare L.)

Skrede, Anders; Sahlstrøm, Stefan; Ahlstrøm, Øystein; Hjelme Connor, Kirsti; Skrede, Grete; 2007: Effects of lactic acid fermentation and gamma irradiation of barley on antinutrient contents and nutrient digestibility in mink (Mustela vison) with and without dietary enzyme supplement

Anker-Nilssen, Kirsti; Færgestad, Ellen Mosleth; Sahlstrøm, Stefan; Uhlen, Anne Kjersti; 2006: Interaction between barley cultivars and growth temperature on starch degradation properties measured in vitro

Denstadli, Vegard; Skrede, Anders; Skrede, Anders; Krogdahl, Åshild; Sahlstrøm, Stefan; Storebakken, Trond; 2006: Feed intake, growth, feed conversion, digestibility, enzyme activities and intestinal structure in Atlantic salmon (Salmo salar L.) fed graded levels of phytic acid

Holtekjølen, Ann Katrin; Uhlen, Anne Kjersti; Bråthen, Erland; Sahlstrøm, Stefan; Knutsen, Svein Halvor; 2006: Contents of starch and nonstarch polysaccharides in barley varieties of different origin

Sahlstrøm, Stefan; Bævre, Anne Birgit; Graybosch, Robert; 2006: Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics

Stevnebø, Anita; Sahlstrøm, Stefan; Svihus, Birger; 2006: Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content

Hollung, Kristin; Øverland, Margareth; HRUSTIC, MILICA; SEKULIC, PETAR; MILADINOVIC, JEGOR; Martens, Harald; Narum, Bjørg; Nilsen, Bjørg Narum; Sahlstrøm, Stefan; Sørensen, Mette; Storebakken, Trond; Skrede, Anders; 2005: Evaluation of non-starch polysaccharides and oligosaccharide content of different soybean varieties (Glycine max) by near-infrared spectroscopy and proteomics

Refstie, Ståle; Sahlstrøm, Stefan; Bråthen, Erland; Bæverfjord, Grete; Krogedal, Per; 2005: Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)

Schøyen, Hilde Faaland; Frøyland, Janna R. Kringeland; Sahlstrøm, Stefan; Knutsen, Svein Halvor; Skrede, Anders; 2005: Effects of autolysis and hydrolysis of bacterial protein meal grown on natural gas on chemical characterization and amino acid digestibility

Sahlstrøm, Stefan; Park, Woojoon; Shelton, David R.; 2004: Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality

Svihus, Birger; Kløvstad, Kari Helga; Perez, Victor; Zimonja, Ozren; Sahlstrøm, Stefan; Schüller, Reidar Barfod; Jeksrud, Willy K.; Prestløkken, Egil; 2004: Physical and nutritional effects of pelleting of broiler chicken diets made from wheat ground to different coarsenesses by the use of roller mill and hammer mill

Uhlen, Anne Kjersti; Sahlstrøm, Stefan; Magnus, Ellen Merethe; Færgestad, Ellen Mosleth; Dieseth, Jon Arne; Ringlund, Kåre; 2004: Influence of genotype and protein content on the baking quality of hearth bread

Sahlstrøm, Stefan; Bævre, Anne Birgit; Bråthen, Erland; 2003: 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

Skrede, Grete; Herstad, Olav; Sahlstrøm, Stefan; Holck, Askild Lorentz; Slinde, Erik; Skrede, Anders; 2003: Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken

Skrede, Grete; Storebakken, Trond; Skrede, Anders; Sahlstrøm, Stefan; Sørensen, Mette; Shearer, Karl Douglas; Slinde, Erik; 2002: Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

Skrede, Grete; Sahlstrøm, Stefan; Skrede, Anders; Holck, Askild Lorentz; Slinde, Erik; 2001: Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vison)

Magnus, Ellen Merethe; Bråthen, Erland; Sahlstrøm, Stefan; Vogt, Gjermund; Færgestad, Ellen Mosleth; 2000: Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

Magnus, Ellen Merethe; Bråthen, E.; Sahlstrøm, Stefan; Færgestad, Ellen Mosleth; Ellekjær, M. R.; 1997: Effects of wheat variety and processing conditions in experimental baking studied by univariate and multivariate analyses