Blar i NOFIMA vitenarkiv på forfatter "Kure, Cathrine Finne"
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Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide Mist
Kure, Cathrine Finne; Langsrud, Solveig; Møretrø, Trond (Peer reviewed; Journal article, 2021)The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, ... -
Mycobiota of Potato-Cereal Soft Wraps and the Production Facility
Kure, Cathrine Finne (Peer reviewed; Journal article, 2023)The aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with ... -
Suitability of FTIR to distinguish pure cultures of problematic mould species from closely related species in the meat industry
Schirmer, Bjørn Christian; Liland, Kristian Hovde; Øverby, Lene; Skaar, Ida; Kure, Cathrine Finne (Journal article; Peer reviewed, 2021)Aims: The aim of the study was to apply Fourier Transform Infrared spectroscopy (FTIR) as a rapid screening method for moulds in a specific food production environment (cured meat) and to evaluate whether the method was ... -
The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds
Schirmer, Bjørn Christian; Sørheim, Oddvin; Skaar, Ida; Kure, Cathrine Finne (Journal article, 2020)This study examined the effect of different concentrations of Carbon Dioxide (CO2) and residual Oxygen (O2) on the growth of specific spoilage moulds (Penicillium solitum, Penicillium nordicum and Aspergillus proliferans) ...