Tema: Drikke | Side 2

Hjem Resultater Tema A-Å Drikke

Resultater

27. mar 2024

Solbærsaft holder godt på vitamin C

07. des 2023

Solid smakskunnskap om sider og vin er nøkkel til suksess

06. jul 2023

Gjæren som mikrobryggere jakter på

25. des 2022

Stort smakspenn for norsk sider

13. jun 2017

Finner ideer med kunstig intelligens

26. jan 2015

Fant årsaken til solsmak på melka

Prosjekter

BarleyNOR

Norsk bygg fra jord til bord

2025 - 2029

Siderspråk

Siderspråk og produktdifferensiering

2023 - 2027

Siderkultur

Kartlegge stedsegen smak for norsk sider

2020 - 2023

EU-China-Safe

Beste praksis for handel med mat mellom EU og Kina

2017 - 2021

Verdt å vite

Verdt å vite om kveik

Fasiliteter

Måltidets hus

I Måltidets hus finner du både fiskehall, forsøkshall, pakkehall, autoklavrom og flere ulike laboratorier.

Matpiloten

Nofima huser, sammen med NMBU, Norges største forskningsfabrikk for mat. Food Pilot Plant Norway, kalt Matpiloten på norsk, tilbyr førsteklasses fasiliteter for forskning, utdanning og produktutvikling av mat og restråstoff.

Programmer

ØkoMat

Produserer du økologiske varer - og har noen utfordringer og trenger veiledning eller bistand? Da kan ØkoMat og Nofima hjelpe deg.

Kompetansenettverk

Kompetansenettverket for lokalmat

Små matbedrifter med inntil 10 ansatte kan få tilbud om hjelp for å lykkes med videreutvikling og verdiskaping.

Pressemeldinger

Publikasjoner

The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheologicalproperties of edible whey-based films

Journal of Food Science, 2025

Vitenskapelig artikkel

Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production

Journal of Agricultural and Food Chemistry, 2025

Vitenskapelig artikkel

The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese

International Dairy Journal, 2025

Vitenskapelig artikkel

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

Food science and technology international, 2024

Vitenskapelig artikkel

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation

International Dairy Journal, 2025

Vitenskapelig artikkel

The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage

Heliyon, 2023

Vitenskapelig artikkel

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

Foods, 2023

Vitenskapelig artikkel

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Microorganisms, 2023

Vitenskapelig artikkel

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Journal of Functional Foods, 2023

Vitenskapelig artikkel

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Food Hydrocolloids, 2022

Vitenskapelig artikkel

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Open Research Europe, 2021

Vitenskapelig artikkel

Co-creation of a healthy dairy product with and for children

Food Quality and Preference, 2021

Vitenskapelig artikkel

An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

Food Chemistry, 2021

Vitenskapelig artikkel

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Food Chemistry, 2021

Vitenskapelig artikkel

Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation

Foods, 2021

Vitenskapelig artikkel

Blockchain-based traceability system adoption in the wine global value chain. A unified theory of acceptance and use of technology framework of analysis, the example of the Chinese market for Bordeaux wine

European Review of Service Economics and Management, 2021

Vitenskapelig artikkel

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

Journal of Agricultural and Food Chemistry, 2019

Vitenskapelig artikkel

Detecting ideas in online communities – Utilizing machine learning and text mining for finding ideas in online communities.

2017

Doktorgradsavhandling

Resultater

Solbærsaft holder godt på vitamin C

Solid smakskunnskap om sider og vin er nøkkel til suksess

Gjæren som mikrobryggere jakter på

Stort smakspenn for norsk sider

Finner ideer med kunstig intelligens

Fant årsaken til solsmak på melka

Prosjekter

Norsk bygg fra jord til bord

Siderspråk og produktdifferensiering

Kartlegge stedsegen smak for norsk sider

Beste praksis for handel med mat mellom EU og Kina

Verdt å vite

Verdt å vite om kveik

Fasiliteter

Måltidets hus

Matpiloten

Programmer

ØkoMat

Kompetansenettverket for lokalmat

Pressemeldinger

Publikasjoner

The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheologicalproperties of edible whey-based films

Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production

The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese

Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria

Food and beverage pairing from a sensory and cultural perspective

Strategies to reduce the sugar content of dairy products targeted at children

The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners

Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation

Exploring food and beverage pairing from a cross-cultural projective mapping

Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder

Hvordan vurdere sensorisk kvalitet på norsk sider?

The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Co-creation of a healthy dairy product with and for children

An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines.

Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow’s Lactation

Blockchain-based traceability system adoption in the wine global value chain. A unified theory of acceptance and use of technology framework of analysis, the example of the Chinese market for Bordeaux wine

Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production

Detecting ideas in online communities – Utilizing machine learning and text mining for finding ideas in online communities.