744 artikler i nyhetsarkivet

Quality as a strategy for salmon

“Quality isn’t just about how salmon tastes. It can be about how much and what type of fat it contains, or about the colour, cut and packaging. But quality can also be linked to ecolabels, origin or brands,” says senior researcher Geir Sogn-Grundvåg. He is heading up ‘Qualidiff’, the research project that was recently launched […]

How Can Children be Encouraged to Eat Healthily?

Eleven doctoral students from various countries will be recruited, and they will be afforded an opportunity to conduct research into the fields of sensory perception, food enjoyment, food choice and food behaviour in institutions with internationally recognised skills and competence. The purpose of the doctoral studies will be to develop healthier eating habits among children. […]

Broccoli keeps best in the fridge

Temperature and light conditions are important for broccoli’s health-giving constituents and affect its smell, taste and appearance. Researchers at Nofima have recently taken a closer look at how broccoli keeps best when stored. It keeps best at fridge temperatures. Storage affects quality “Many consumers are interested in their health, and it’s important to find out […]

The hunt for lower high pressure

High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.