Browsing NOFIMA vitenarkiv by Author "Berget, Ingunn"
Now showing items 21-32 of 32
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Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task
Ares, Gastón; Antúnez, Lucía; Oliveira, Denize; Alcaire, Florencia; Giménez, Ana; Berget, Ingunn; Næs, Tormod; Tomasco, Paula Alejandra Varela (Peer reviewed; Journal article, 2015)Background The need for precise and stable taxonomic classification is highly relevant in modern microbiology. Parallel to the explosion in the amount of sequence data accessible, there has also been a shift in focus for ... -
Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task
Ares, Gastón; Antúnez, Lucía; Oliveira, Denize; Alcaire, Florencia; Giménez, Ana; Berget, Ingunn; Næs, Tormod; Tomasco, Paula Alejandra Varela (Peer reviewed; Journal article, 2015)Background The need for precise and stable taxonomic classification is highly relevant in modern microbiology. Parallel to the explosion in the amount of sequence data accessible, there has also been a shift in focus for ... -
Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task
Ares, Gastón; Antúnez, Lucía; Oliveira, Denize; Alcaire, Florencia; Giménez, Ana; Berget, Ingunn; Næs, Tormod; Tomasco, Paula Alejandra Varela (Peer reviewed; Journal article, 2015)Background The need for precise and stable taxonomic classification is highly relevant in modern microbiology. Parallel to the explosion in the amount of sequence data accessible, there has also been a shift in focus for ... -
Projective mapping based on choice or preference: An affective approach to projective mapping
Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod (Journal article; Peer reviewed, 2017)This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall ... -
Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon
Heir, Even; Jensen, Merete Rusås; Åsli, Anette Wold; Holck, Askild; Berget, Ingunn (Peer reviewed; Journal article, 2023)Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. ... -
Segmentation in projective mapping
Berget, Ingunn; Varela, Paula; Næs, Tormod (Journal article; Peer reviewed, 2019)Projective mapping (PM) or napping® has attained much attention in recent literature as a method for fast sensory profiling and measurement of consumer perception. However, little work has been done to understand the ... -
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP2, AP3 og AP4
Aspevik, Tone; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Molesworth, Peter Patrick; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Solstad, Runar Gjerp; Vang, Birthe; Glomm, Wilhelm; Lindberg, Diana (Nofima rapportserie, Research report, 2021)Hovedmålet med det FHF-finansierte prosjektet SMELL har vært å utvikle en prosess for å fremstille et lukt- og smaksnøytralt proteinprodukt basert på proteinhydrolysat og limvann fra makrellavskjær. Prosjektpartnere er ... -
Smaksnøytrale proteiner fra makrell (SMELL) - Faglig sluttrapport
Aspevik, Tone; Gaarder, Mari Øvrum; Wubshet, Sileshi Gizachew; Vang, Birthe; Molesworth, Peter Patrick; Solstad, Runar Gjerp; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Glomm, Wilhelm; Lindberg, Diana (Nofima rapportserie, Research report, 2021)Hovedmålet med det FHF-finansierte prosjektet «Smaksnøytrale proteiner fra makrell» (SMELL) var å utvikle en prosess for å fremstille et lukt- og smaksnøytralt proteinprodukt fra makrellavskjær. Nofima, og prosjektpartnere ... -
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 ... -
Taste perception and oral microbiota: recent advances and future perspectives
Rud, Ida; Almli, Valerie Isabelle Lengard; Berget, Ingunn; Tzimorotas, Dimitrios; Varela, Paula (Peer reviewed; Journal article, 2023) -
The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods
Ervina, Ervina; Berget, Ingunn; Nilsen, Alexander; Almli, Valerie Lengard (Peer reviewed; Journal article, 2020) -
What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
Varela, Paula; Antúnez, Lucía; Carlehög, Mats; Alcaire, Florencia; Castura, J.C; Berget, Ingunn; Giménez, Ana; Næs, Tormod; Ares, Gastón (Journal article; Peer reviewed, 2018)