– Jeg ser veldig frem til å starte i Nofima og blir motivert av muligheten for å rendyrke ledelse på mitt eget fagområde, ...

Forskning er en avgjørende innsatsfaktor for oppdrettsnæringa i Nord-Norge, og med disse forskningstillatelsene blir det ...

Background: Fast and nondestructive spectroscopic measurements of food quality are of great interest to the food industry due to their huge potential in decision support and optimization of processes ...

– Vi er svært glade for at Kristin har takket ja til stillingen som divisjonsdirektør. Hun har allerede vist sin dyktighet ...

Få siste nytt om matforskning, tips om arrangementer for matprodusenter og vitenskapelige publikasjoner om mat på e-post hver fredag.

Texturized vegetable protein (TVP) was produced using low-moisture extrusion (LME) from a blend of a faba bean protein concentrate and an oat beta-glucan-rich fraction. These ingredients are a ...

Slow growth, adiposity, and early maturation are frequently observed in postsmolt Atlantic salmon reared in land-based facilities. High-energy commercial feeds, traditionally designed to accelerate ...

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Biosolutions, such as food cultures and fermentates, are emerging alternatives to classical food preservation methods, offering multiple benefits, including food quality and safety enhancement, and ...

The activity of α-amylases is frequently determined using a single-point assay at 20 °C. Previous work within INFOGEST “Working Group 5 - Starch digestion and amylases” identified significant ...

Cellulose-based materials face limitations in fresh meat packaging applications, which require resistance to moist and fatty foods and high environmental humidity, as well as sufficient gas barrier ...