Blar i NOFIMA vitenarkiv på forfatter "Knutsen, Svein Halvor"
-
Predicting mixed-meal measured glycaemic index in healthy subjects
Ballance, Simon; Knutsen, Svein Halvor; Fosvold, Øivind Winther; Fernandez, Alda Sainz; Monro, John (Journal article; Peer reviewed, 2018)Purpose To determine the influence of meal composition on the glycaemic impact of different carbohydrate staples, and the accuracy of “adjusted calculated meal GI” compared with “measured mixed-meal GI”. Methods In a ... -
Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread
Rieder, Anne; Ballance, Simon; Böcker, Ulrike; Knutsen, Svein Halvor (Peer reviewed; Journal article, 2017)Due to their immunomodulatory effect, 1,3-β-G from yeast are used as functional ingredients,but reliable methods for their detection in foods are lacking. We have adapted a method based on fluorescence detection with aniline ... -
Quantification of soluble solids and individual sugars in apples by Raman spectroscopy: A feasibility study
Monago-Maraña, Olga; Afseth, Nils Kristian; Knutsen, Svein Halvor; Wubshet, Sileshi Gizachew; Wold, Jens Petter (Journal article; Peer reviewed, 2021)This study reports the feasibility of using Raman spectroscopy for quantification of soluble solids and individual sugars in apples. Six different commercial apple varieties were measured by Raman spectroscopy at three ... -
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
do Carmo, Cátia Saldanha; Rieder, Anne; Varela, Paula; Zobel, Hanne; Dessev, Tzvetelin; Nersten, Solveig; Mohamed, Sara Mohamed Gaber; Sahlstrøm, Stefan; Knutsen, Svein Halvor (Peer reviewed; Journal article, 2023)Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect ... -
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor (Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ... -
Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films
Cebrián-Lloret, Vera; Metz, Mandy; Martínez-Abad, Antonio; Knutsen, Svein Halvor; Ballance, Simon; Lopez-Rubio, Amparo (Peer reviewed; Journal article, 2021)Seaweed residues from Alaria esculenta, Saccharina latissima and Ascophyllum nodosum after alginate extraction have been valorized to produce cellulose-based fractions with different purification degrees. The residues were ...