https://nofima.no/en/blog/what-do-crabs-and-fruit-have-in-common/
Did you know that crabs do not need to be cooked in boiling water in order to become delicious food? And what on Earth do crabs, fruits and vegetables have in common?
blogg
crabs, enzyme, heat treatment, processing, seafood, seafood quality, snow crab
https://nofima.no/en/project/inobox/
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.
project
food production, food safety, heat treatment, high-pressure processing, marketing strategies, processing, processing technology, prosessering, prosessteknologi
17. February 2017
https://nofima.no/en/nyhet/2017/02/just-as-nutritional-as-home-made/
Great news for all busy parents: Commercially produced meals can be just as nutritional as the dinner you make at home.
news
food production, food technology, heat treatment, ready-meals
https://nofima.no/en/project/profekt/
What happens in pre-packed fish products during freezing, thawing and heat treatment? In this project we document the effects to improve and develop new products and prolong shelf life.
project
freezing fish, heat treatment, product development, seafood, seafood production
https://nofima.no/en/project/ltlt-sous-vide/
The main objective is to create a whole new series of industrially manufactured sous vide gourmet dishes.
project
heat treatment, LTLT, LTLT, sous vide, tender meat
https://nofima.no/en/research/processing-technology/
Healthy, tasty food which is easily prepared – that is what today's consumers want. At Nofima we work with new technologies as well as storage and preservation methods intended to ensure that the food remains safe to eat and maintains the highest quality for as long as possible.
researc
bacteria, equipment, food safety, heat treatment, high-pressure processing, hygiene, meal, micro-organisms, preservation, processing, prosess, prosessering, quality, shelf-life, sous vide