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Nofima [2466]
  • Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread 

    Tyl, Catrin; Koga, Shiori; Liberg Krook, Johanna; Andersen, Martine; Varela-Tomasco, Paula Alejandra; Skaret, Josefine; Rieder, Anne (Peer reviewed; Journal article, 2024)
    Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties ...
  • Policy tools for sustainable and healthy eating: Enabling a food transition in the Nordic countries 

    Jungsberg, Leneisja; Berlina, Anna; Ormstrup Vestergård, Louise; Guðmundsdóttir, Hjördis; Ueland, Øydis (Research report, 2024)
    This report delves into the gap between prevailing Nordic diets and the Nordic Nutrition Recommendations (NNR) 2023, emphasizing the necessity of implementing policy instruments designed to guide the food environment towards ...
  • Product forms and price transmission in major European salmon markets 

    Straume, Hans-Martin; Asche, Frank; Landazuri-Tveteraas, Ursula; Misund, Bård; Pettersen, Ingrid Kristine; Zhang, Dengjun (Journal article; Peer reviewed, 2023)
    Product development is often an important component in increasing demand for successful aquaculture species. However, this topic has not received much attention due to limited data availability. In this paper, we investigate ...
  • Ultraprosessert mat burde være et kostråd: NEI 

    Grini, Ida Synnøve Bårvåg; Medin, Anine Christine; Aune, Dagfinn (Others, 2023)
  • Emosjoner og sjømat – hvilke emosjonelle reaksjoer har unge voksne til sjømat? 

    Bergsnev, Kamilla; Govaerts, Florent; Altintzoglou, Themistoklis (Nofima rapportserie, Research report, 2024)
    Sjømatkonsumet avtar i Norge, spesielt hos de unge voksne. Tidligere forskning har vist at pris og sensoriske egenskaper er avgjørende for matvalg, inkludert sjømat. Forskning har også vist at faktorer som både tilgjengelighet ...

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