A5067705288- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Food composition and properties
- GABA and Rice Research
- Biochemical Analysis and Sensing Techniques
- Persona Design and Applications
- Microbial Metabolic Engineering and Bioproduction
- Innovative Human-Technology Interaction
- Consumer Packaging Perceptions and Trends
- Proteins in Food Systems
- Listeria monocytogenes in Food Safety
- Environmental Sustainability in Business
- Open Source Software Innovations
- Advanced Chemical Sensor Technologies
- Biofuel production and bioconversion
- Food and Agricultural Sciences
- Digital Games and Media
- Child Development and Digital Technology
- Agriculture Sustainability and Environmental Impact
- Food Waste Reduction and Sustainability
- Organic Food and Agriculture
- Microbial Metabolites in Food Biotechnology
Nofima
2017-2024
Norwegian University of Life Sciences
2024
The main objective of this study was to investigate the feasibility production meat analogues from a faba bean protein concentrate (obtained dry fractionation) using high-moisture extrusion (HME). impact temperature, ratio between water and product feed rate on physicochemical properties during (HME) studied. functional, textural, sensory were also assessed. moisture content generally higher than temperature within responses evaluated. different conditions tested did not influence relative...
A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing make such transition, because of attachment meat unwillingness change habits. The present work explored the perception Norwegian French consumers' attitudes, barriers opportunities increase likelihood in diet. Three creative focus groups (CFGs), using interactive tasks as photo-collage, projective mapping, story completion third...
We have compared the efficacy of continuous ultraviolet (UV-C) (254 nm) and pulsed UV light in reducing viability Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, extended-spectrum β-lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, 5 300 s) used for UV-C resulted average reductions 1.1 2.8 log cfu/cm2. For...
Increasing popularity of sour beer urges the development novel solutions for controlled fermentations both fast acidification and consistency in product flavor quality. One possible approach is use Saccharomyces cerevisiae co-fermentation with Lactobacillus species, which produce lactic acid as a major end-product carbohydrate catabolism. The ability lactobacilli to ferment determined by their capacity sustain brewing-related stresses, including hop iso-α acids, low pH ethanol. Here, we...
Sour beer is with an intentionally sour taste. In traditionally produced beer, the acidic character results from spontaneous, mixed fermentation where different bacteria and yeast species participate. These complex fermentations take years to complete can be difficult control. Owing increasing interest in challenges related commercial brewing, alternative production methods are being explored. current paper, pre-fermentation lactic acid (LAB) was investigated as a timesaving controllable...
To tackle current nutritional issues like obesity, it could be valuable to involve children in the development of healthy food products that they will actively chose and enjoy. The aims present exploratory study were (i) assess a methodology for early-stage idea generation through co-creation, snacks with pre-adolescents, (ii) compare two settings, creative focus groups (CFG) an online community (ONL). Three steps defined allow gradual exploration topic mutual learning throughout process:...
In 2015, the United Nations' sustainable development sub-goal 12.3 called for halving food waste per capita by 2030. Norway, dinner leftovers are largest consumer category, particularly in households with children. To reduce household waste, we hypothesised that different strategies profiles necessary and aimed to document self-reported relation consumers' attitudes personalities. a survey, 333 consumers children reported their perceived (PDW). addition, collected respondents' towards as...
Xylooligosaccharides (XOS) from woody biomass were evaluated as a substrate for secondary lactic acid bacteria (LAB) fermentation in sour beer production. XOS extracted birch (Betula pubescens) and added to promote the growth of Lactobacillus brevis BSO 464. Growth, pH, degradation, metabolic products monitored throughout fermentations, final was sensorically. utilized, compounds produced (1800 mg/L acid), pH reduced 4.1 3.6. Secondary changed sensory properties significantly, resulting...