Browsing NOFIMA vitenarkiv by Author "Greiff, Kirsti"
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A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste
Næs, Tormod; Tomic, Oliver; Greiff, Kirsti; Thyholt, Kari (Peer reviewed; Journal article, 2014)This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain ... -
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Peer reviewed; Journal article, 2015)The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ... -
iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 A
Krupa, Alexandre; Andersen, Petter Vejle; Wold, Jens Petter; Thakur, Maitri; Verboven, Pieter; Lind, Morten; Dreyer, Heidi Carin; Vatn, Jørn; Tveterås, Ragnar; Sandvold, Hilde Ness (Research report, 2020)To develop novel concepts and methods for flexible and sustainable food processing in Norway with the aim of coping with small volume series and high biological variation in existing raw materials, to enable increased raw ... -
Low salt products Final report
Aursand, Ida Grong; Greiff, Kirsti; Erikson, Ulf Gøran; Gallart-Jornet, Lorena; Perisic, Nebojsa; Kohler, Achim; Afseth, Nils Kristian; Ofstad, Ragni; Storrø, Ivar; Josefsen, Kjell Domaas (Research report, 2014)Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume ... -
Sodium reduction in processed cheese spreads and the effect on physicochemical properties
Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019)The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ...