Blar i NOFIMA vitenarkiv på forfatter "Øvrum Gaarder, Mari"
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An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway
Bhatti, Muhammad Azher; Godfrey, Sosheel Solomon; Ip, Ryan H L; Øvrum Gaarder, Mari; Aslam, Shakar; Steinheim, Geir; Wynn, Peter; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod (Peer reviewed; Journal article, 2020)Although Norway is the largest sheep meat producer in Scandinavia and Norwegian Muslims are expected to double in population in the next decade, the overall local per capita red meat consumption is still low. Meanwhile, ... -
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae
Hansen, Anlaug Ådland; Langsrud, Solveig; Berget, Ingunn; Øvrum Gaarder, Mari; Moen, Birgitte (Peer reviewed; Journal article, 2021)Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were ... -
In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
Wold, Jens Petter; Solberg, Lars Erik; Øvrum Gaarder, Mari; Carlehög, Mats; Sanden, Karen Wahlstrøm; Rødbotten, Rune (Peer reviewed; Journal article, 2022) -
Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus
Øvrum Gaarder, Mari; Aspevik, Tone; Vang, Birthe; Berget, Ingunn; Haugen, John-Erik; Pedersen, Mads Erling; Axelsson, Lars; Carlehög, Mats (Nofima rapportserie, Research report, 2024) -
Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus. Faglig delrapport (AP3 og AP4)
Øvrum Gaarder, Mari; Aspevik, Tone; Vang, Birthe; Kleiberg, Gro haugvaldstad; Berget, Ingunn; Axelsson, Lars; Haugen, John-Erik (Nofima rapportserie, Research report, 2024)Hovedmålet i Fiskesausprosjektet er å kartlegge egnethet av ulikt pelagisk råstoff til produksjon av fermentert fiskesaus. Prosjektet skal kartlegge hvilke faktorer som har betydning for kvaliteten på fermentert fiskesaus ... -
Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway
Bhatti, Muhammad Azher; Øvrum Gaarder, Mari; Steinheim, Geir; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod (Peer reviewed; Journal article, 2020) -
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
Heir, Even; Jacobsen, Maria; Øvrum Gaarder, Mari; Berget, Ingunn; Dalgaard, Paw; Jensen, Merete Rusås; Holck, Askild Lorentz (Peer reviewed; Journal article, 2022) -
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits
Myhrer, Kristine S.; Øvrum Gaarder, Mari; Berget, Ingunn; Almli, Valerie Lengard (Peer reviewed; Journal article, 2024)In 2015, the United Nations’ sustainable development sub-goal 12.3 called for halving food waste per capita by 2030. In Norway, dinner leftovers are the largest consumer food waste category, particularly in households with ... -
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits
Myhrer, Kristine S.; Øvrum Gaarder, Mari; Berget, Ingunn; Almli, Valerie Lengard (Peer reviewed; Journal article, 2024)In 2015, the United Nations’ sustainable development sub-goal 12.3 called for halving food waste per capita by 2030. In Norway, dinner leftovers are the largest consumer food waste category, particularly in households with ... -
Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?
Waldenstrøm, Lene; Wahlgren, Marte Berg; Strand, Åse; Lerfall, Jørgen; Øvrum Gaarder, Mari (Peer reviewed; Journal article, 2022)The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, ... -
Prediction of chemical and sensory properties in strawberries using Raman spectroscopy
Andersen, Petter Vejle; Afseth, Nils Kristian; Aaby, Kjersti; Øvrum Gaarder, Mari; Remberg, Siv Fagertun; Wold, Jens Petter (Peer reviewed; Journal article, 2023) -
Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels
Almli, Valerie Lengard; Galler, Martina; Møretrø, Trond; Langsrud, Solveig; Øvrum Gaarder, Mari; Ueland, Øydis (Peer reviewed; Journal article, 2022)Food poisoning is a threat to health and economy across regions and living standards, with an estimated 600 million cases worldwide every year. In consumer households, water and electricity facilities are key to safe food ... -
Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke
Waldenstrøm, Lene; Øvrum Gaarder, Mari; Lerfall, Jørgen (Peer reviewed; Journal article, 2021) -
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams
Aspevik, Tone; Samuelsen, Tor Andreas; Øvrum Gaarder, Mari; Oterhals, Åge (Peer reviewed; Journal article, 2023)The whitefish processing industry igenerates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the ... -
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP 1
Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana (Nofima rapportserie, Research report, 2020)I AP1 i prosjektet Smaksnøytrale protein fra makrell (SMELL), finansiert av FHF, ble enzymatisk proteinhydrolyse på makrellrygg utført med 10 forskjellige proteaser. Dette for å finne ut hvilken protease som hadde ... -
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 ... -
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)