Blar i NOFIMA vitenarkiv på tidsskrift "Lebensmittel-Wissenschaft + Technologie"
Viser treff 21-22 av 22
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The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags
(Peer reviewed; Journal article, 2024)This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors ... -
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
(Journal article; Peer reviewed, 2019)The objective of this study was to explore the production of an expanded snack entirely based on pea- and oatrich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146–175 °C) and blend ...