– Jeg ser veldig frem til å starte i Nofima og blir motivert av muligheten for å rendyrke ledelse på mitt eget fagområde, ...
Forskning er en avgjørende innsatsfaktor for oppdrettsnæringa i Nord-Norge, og med disse forskningstillatelsene blir det ...
– Vi er svært glade for at Kristin har takket ja til stillingen som divisjonsdirektør. Hun har allerede vist sin dyktighet ...
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
The activity of α-amylases is frequently determined using a single-point assay at 20 °C. Previous work within INFOGEST “Working Group 5 - Starch digestion and amylases” identified significant ...
Biosolutions, such as food cultures and fermentates, are emerging alternatives to classical food preservation methods, offering multiple benefits, including food quality and safety enhancement, and ...
Fondazione COISPA ETS , LUKE - Natural Resources Institute Finland INRAE - Institut national de recherche pour l'agriculture, l'alimentation et l'environnement, International Federation of Organic ...
Texturized vegetable protein (TVP) was produced using low-moisture extrusion (LME) from a blend of a faba bean protein concentrate and an oat beta-glucan-rich fraction. These ingredients are a ...
Cellulose-based materials face limitations in fresh meat packaging applications, which require resistance to moist and fatty foods and high environmental humidity, as well as sufficient gas barrier ...
The aim of this study was to investigate the effects of gillnet soak time to gain a better understanding of fish welfare, mortality, stress, and quality (as measured as muscle haemoglobin) during ...
René Alvestad Åsa Maria O. Espmark Gunhild Seljehaug Johansson Amritha Johny Jelena Kolarevic Carlo C. Lazado Gerrit Timmerhaus Linda Tschirren Elisabeth Ytteborg Lucas Zena Vis alle Vis mindre ...
Slow growth, adiposity, and early maturation are frequently observed in postsmolt Atlantic salmon reared in land-based facilities. High-energy commercial feeds, traditionally designed to accelerate ...
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