Browsing Brage NMBU by Author "Wicklund, Trude"
Now showing items 21-40 of 48
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Natural and lactic acid bacteria fermentations of pastes of soybeans and soybean-maize blends : effect on nutritional quality, microbial diversity, food safety and consumer acceptance
Ng'ong'ola-Manani, Tinna Austen (PhD Thesis;2014:84, Doctoral thesis, 2014)Traditional Malawian diets are predominantly maize-based and have been associated with widespread inadequate intakes of several nutrients. In addition to maize, legumes are an important source of protein and other nutrients ... -
Phenols in beer derived from wood : qualifying and quantifying different phenols in beer aged with wooden chips
Haneborg, Terje Brodahl (Master thesis, 2020)Øl har blitt lagret på trefat siden produksjonen av fat startet for over 1000 år siden, og fatlagring av øl har blitt mer populært de siste årene etter mikrobryggeri-bølgen startet. Men hva skjer egentlig med øl når det ... -
Physiochemical properties of roselle-mango juice blends; effects of packaging material, storage temperature and time
Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude (Journal article; Peer reviewed, 2015) -
Produksjonstekniske, kvalitetsmessige og økonomiske fordeler og ulemper ved bruk av forskjellige typer humleprodukter i moderne ølproduksjon
Kippe, Cecilia Midtsund (Master thesis, 2012-10-12)Humle er først og fremst viktig for smaksopplevelsen som kjennetegner øl, hvorav bitterheten er av spesiell betydning. Det er α-syrene i humle, som etter omdanning til vannløselige iso-α-syrer gir ølet bittersmak. Hvor mye ... -
Risk assessment of "other substances" – Caffeine. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Husøy, Trine; Mathisen, Gro Haarklou; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of "other substances" – Coenzyme Q10. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Herlofson, Bente Brokstad; Mathisen, Gro Haarklou; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of "other substances" – D-Glucurono-γ-lactone. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Husøy, Trine; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of "other substances" – D-Ribose. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Hetland, Ragna Bogen; Bruzell, Ellen Merete; Granum, Berit; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2016) -
Risk assessment of "other substances" – Inositol. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Rohloff, Jens; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of "other substances" – L-Carnitine and L-Carnitine-L-tartrate. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of "other substances" – Lycopene. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Wicklund, Trude; Mathisen, Gro Haarklou; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Rohloff, Jens; Steffensen, Inger-Lise (VKM Report, Research report, 2016) -
Risk assessment of "other substances" – Piperine. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Rohloff, Jens; Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2016) -
Risk assessment of "other substances" – Taurine. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Granum, Berit; Bruzell, Ellen Merete; Hetland, Ragna Bogen; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2015) -
Risk assessment of other substances – Curcumin. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Bruzell, Ellen Merete; Granum, Berit; Hetland, Ragna Bogen; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2016) -
Risk assessment of “other substances” – Inulin. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Hetland, Ragna Bogen; Bruzell, Ellen Merete; Granum, Berit; Husøy, Trine; Rohloff, Jens; Wicklund, Trude; Steffensen, Inger-Lise (VKM Report, Research report, 2016) -
Risk assessments of aspartame, acesulfame K, sucralose and benzoic acid from soft drinks, “saft”, nectar and flavoured water. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
Steffensen, Inger-Lise; Alexander, Jan; Binderup, Mona-Lise; Bruzell, Ellen Merete; Dahl, Knut Helkås; Granum, Berit; Herlofson, Bente Brokstad; Hetland, Ragna Bogen; Husøy, Trine; Paulsen, Jan Erik; Rohloff, Jens; Thrane, Vibeke; Wicklund, Trude (VKM Report, Research report, 2014) -
Sensorisk og kjemisk karakterisering av aromakomponenter i jordbærsyltetøy
Bakke, Maiken Opseth (Master thesis, 2016-08-09)Nordmenn er blant verdenstoppen når det kommer til konsum av jordbærsyltetøy per innbygger. De siste årene har forskning på jordbærsyltetøy hovedsakelig omhandlet antocyaniner og antioksidanter grunnet deres helsebringende ... -
Siderproduksjon av norske epler
Hoel, Karianne (Master thesis, 2016-08-10)Siderproduksjon var lenge typisk for England, men er også blitt innført i andre europeiske land, som Frankrike og Spania, med stor suksess. I Norge har siderproduksjon lenge vært begrenset til Hardanger-området. Det finnes ... -
Starch Rich Chlorella vulgaris: High-Throughput Screening and Up-Scale for Tailored Biomass Production
Carnovale, Giorgia; Rosa, Filipa; Shapaval, Volha; Dzurendova, Simona; Kohler, Achim; Wicklund, Trude; Horn, Svein Jarle; Barbosa, Maria J.; Skjånes, Kari (Peer reviewed; Journal article, 2021)The use of microalgal starch has been studied in biorefinery frameworks to produce bioethanol or bioplastics, however, these products are currently not economically viable. Using starch-rich biomass as an ingredient in ... -
Starch-Rich Microalgae as an Active Ingredient in Beer Brewing
Carnovale, Giorgia; Leivers, Shaun Allan; Rosa, Filipa; Norli, Hans Ragnar; Hortemo, Edvard; Wicklund, Trude; Horn, Svein Jarle; Skjånes, Kari (Journal article; Peer reviewed, 2022)Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to ...