Blar i NOFIMA vitenarkiv på forfatter "Perisic, Nebojsa"
-
Low salt products Final report
Aursand, Ida Grong; Greiff, Kirsti; Erikson, Ulf Gøran; Gallart-Jornet, Lorena; Perisic, Nebojsa; Kohler, Achim; Afseth, Nils Kristian; Ofstad, Ragni; Storrø, Ivar; Josefsen, Kjell Domaas (Research report, 2014)Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume ... -
Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy
Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Kohler, Achim (Peer reviewed; Journal article, 2011)