Blar i Artikler / Articles på forfatter "Øyaas, Jorun"
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Estimating dry matter and fat content in Blocks of Swiss cheese during production using on-line near infrared spectroscopy
Eskildsen, Carl Emil Aae; Sanden, Karen Wahlstrøm; Wubshet, Sileshi Gizachhew; Andersen, Petter Vejle; Øyaas, Jorun; Wold, Jens Petter (Peer reviewed; Journal article, 2019) -
In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production
Solberg, Lars Erik; Wold, Jens Petter; Dankel, Elin Katinka; Øyaas, Jorun; Måge, Ingrid (Peer reviewed; Journal article, 2023)Abstract: Quality testing in the food industry is usually performed by manual sampling and at/offline laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality ... -
Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality
Olsen, Martine Andrea; Ketto, Isaya Appelesy; Øyaas, Jorun; Abdelghani, Ahmed; Myhrer, Kristine S.; Skeie, Siv Borghild (Peer reviewed; Journal article, 2023) -
Influence of different genetic polymorphisms of α<inf>S1</inf>- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality
Olsen, Martine Andrea; Ketto, Isaya Appelesy; Øyaas, Jorun; Abdelghani, Ahmed; Myhrer, Kristine S.; Skeie, Siv Borghild (Peer reviewed; Journal article, 2023) -
Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows
Borge, Grethe Iren Andersen; Sandberg, Ellen; Øyaas, Jorun; Abrahamsen, Roger K. (Peer reviewed; Journal article, 2016)The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified ...