Blar i NOFIMA vitenarkiv på forfatter "Larsen, Hanne"
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Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display
Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne (Peer reviewed; Journal article, 2017)Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and ... -
Determination of O2 and CO2 transmission rate of whole packages and single perforations in micro-perforated packages for fruit and vegetables
Larsen, Hanne; Liland, Kristian Hovde (Peer reviewed; Journal article, 2013) -
Discolouration of Potato Tubers Under Retail Light: Cultivar Variations and Effect of Different Packaging Materials for Folva Potatoes Stored at 20 and 6 °C
Larsen, Hanne; Molteberg, Eldrid Lein (Peer reviewed; Journal article, 2022)Light exposure of potatoes induces formation of both chlorophyll (greening) and of toxic glycoalkaloids (GAs). Greening leads to rejection by consumers and thus to food waste and economic loss. The aim of this study was ... -
Industrial storage of root vegetables: Energy and quality aspects of existing cold-storages
Indergård, Erlend; Thomsen, Mette Goul; Heltoft, Pia; Asalf, Belachew; Nordskog, Berit; Widell, Kristina Norne; Nordtvedt, Tom Ståle; Tajet, Torgeir; Larsen, Hanne (Chapter, 2019)After harvesting, the Norwegian root vegetables are normally stored at refrigerated temperatures for 5 to 7 months. During this period, up to 30% of the products are lost. The goal is to reduce the diseases, the product ... -
Kjøling reduserer grønnfarging av potet
Larsen, Hanne (Others, 2020) -
MA-packages in simulated retail conditions maintained sweet cherry fruit quality
Larsen, Hanne; Børve, Jorunn (Journal article; Peer reviewed, 2018)Modified atmosphere packaging (MAP) may inhibit undesirable quality changes of fruit and vegetables. The aim of this experiment was to evaluate the effect of MAP on selected quality parameters for sweet cherries (Prunus ... -
OPTIROT - Optimalisering av råvarer og teknikk for bedre kvalitet og redusert svinn under lagring av rotgrønnsaker.
Thomsen, Mette Goul; Indergård, Erlend; Heltoft, Pia; Guren, Gerd; Wold, Anne-Berit; Larsen, Hanne; Asalf, Belachew (NIBIO Rapport, Research report, 2020)I prosjekt OPTIROT samarbeider 26 produsenter, to kjøleteknologiselskaper, en sensorutvikler, en biopesticidutvikler, to emballasjeprodusenter, fire regioner under NLR, Gartnerhallen og fem forskningsinstitutter (Nofima, ... -
Proceeding: Factors contributing to fading and discoloration of sliced, packaged salami under illumination
Sørheim, Oddvin; Uglem, Solveig; Lea, Per; Måge, Ingrid; Pettersen, Marit Kvalvåg; Larsen, Hanne (Lecture, 2016) -
Respiration rate and changes in composition of volatiles during short-term storage of minimally processed root vegetables
Helland, Haakon; Leufvén, A; Bengtsson, Gunnar; Larsen, Hanne; Nicolaisen, Elin Merete; Thomsen, Mette; Hermansen, Arne; Wold, Anne-Berit; Berge, Liv (Journal article; Peer reviewed, 2018)Preliminary results on aroma profiles (GC-MS) related to storage conditions (temperature, time and packaging atmosphere) are presented. The vegetables used in the experiments were rutabaga, carrot and turnip, which were ... -
Shelf life of cauliflower in different packages stored under two temperature regimes
Larsen, Hanne; Hagen, S. F. (ISHS Acta Horticulturae;1275, Chapter, 2020) -
Shelf life of sweet cherries in different packages after 0 and 3 weeks of CA-storage
Larsen, Hanne; Børve, Jorunn (Chapter, 2019)The positive effect of low oxygen and high CO2 for sweet cherry (Prunus avium L.) storability is well-known. In the present experiment, a combination of controlled atmosphere (CA; 2°C, 5% O2 and 15% CO2) storage and modified ... -
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne (Peer reviewed; Journal article, 2019) -
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
Indergård, Erlend; Tolstorebrov, Ignat; Larsen, Hanne; Eikevik, Trygve Magne (Peer reviewed; Journal article, 2014)The variations of biochemical, structural, sensory and microbiological characteristics of salmon were examined during the long-term frozen storage at –25 °C, –45 °C and –60 °C. The effects of four different types of packaging ...