Browsing NOFIMA vitenarkiv by Author "Mæhre, Hanne K"
Now showing items 1-5 of 5
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Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?
Aakre, Inger; Solli, Dina Doblaug; Markhus, Maria Wik; Mæhre, Hanne K; Dahl, Lisbeth; Henjum, Sigrun; Alexander, Jan; Korneliussen, Patrick-Andre; Madsen, Lise; Kjellevold, Marian (Peer reviewed; Journal article, 2021)Background: Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now ... -
Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight
Mæhre, Hanne K; Weisensee, Sophia; Ballance, Simon; Rieder, Anne (Peer reviewed; Journal article, 2021)Guar galactomannans effectively reduce post-prandial glycaemic responses and can be used to improve the health impact of white bread. Here we compare the impact of four guars containing galactomannans with varying ... -
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
Rieder, Anne; Afseth, Nils Kristian; Böcker, Ulrike; Knutsen, Svein Halvor; Kirkhus, Bente; Mæhre, Hanne K; Ballance, Simon; Wubshet, Sileshi Gizachew (Peer reviewed; Journal article, 2021)While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility ... -
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway
Esaiassen, Margrethe; Jensen, Tonje Kristin; Edvinsen, Guro Kristine; Otnæs, Carina H.A.; Ageeva, Tatiana Nikolaevna; Mæhre, Hanne K (Journal article, 2022)Salmon feeds have changed over the years, leading to changed biochemical composition of the fish. The main aim of this study was to compare biochemical compositions and storage stability of commercially produced organic ... -
Prosessering av sjømat – Endring i næringsinnhold, biotilgjengelighet og helseeffekter
Larsen, Rune; Stormo, Svein Kristian; Eilertsen, Karl-Erik; Mæhre, Hanne K; Jensen, Ida-Johanne; Østerud, Bjarne; Elvevoll, Edel Oddny (Nofima rapportserie, Research report, 2010)Rapporten oppsummerer hvordan prosessering kan påvirke innholdet av næringsstoffer i sjømat, samt hvordan biotilgjengeligheten til ulike stoffer kan endres som følge av prosessbetingelsene. I tillegg er det kort redegjort ...