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Browsing NOFIMA vitenarkiv by Author "Myhrer, Kristine S."

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    • Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality 

      McLeod, Anette; Liland, Kristian Hovde; Haugen, John-Erik; Sørheim, Oddvin; Myhrer, Kristine S.; Holck, Askild Lorentz (Peer reviewed; Journal article, 2017)
    • Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer 

      Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude (Peer reviewed; Journal article, 2020)
      ncreasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of ...
    • Meat analogues from a faba bean concentrate can be generated by high moisture extrusion 

      do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Malizia, Giulia Sofia; Tzvetelin, Dessev; Geny, Alexia; Zobel, Hanne; Myhrer, Kristine S.; Varela, Paula; Sahlstrøm, Stefan (Journal article, 2021)
      The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME). The impact of ...
    • Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods 

      Varela, Paula; Arvisenet, Gaëlle; Gonera, Antje; Myhrer, Kristine S.; Fifi, Viridiana; Valentin, Dominique (Peer reviewed; Journal article, 2022)
      A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and ...
    • Pre-fermentation with lactic acid bacteria in sour beer production 

      Dysvik, Anna; Liland, Kristian Hovde; Myhrer, Kristine S.; Westereng, Bjørge; Rukke, Elling-Olav; de Rouck, Gert; Wicklund, Trude (Journal article; Peer reviewed, 2019)
    • Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm. Delrapport for sensorisk profilering av røkt laks med salterstattere 

      Gaarder, Mari Øvrum; Myhrer, Kristine S.; Holck, Askild Lorentz; Heir, Even (Nofima rapportserie, Research report, 2021)
    • Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production 

      Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Hovde Liland, Kristian; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge (Journal article; Peer reviewed, 2019)
    • The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions 

      do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor (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 ...

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