Blar i Brage NMBU på forfatter "Ofstad, Ragni"
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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 (Journal article; Peer reviewed, 2011) -
Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim (Journal article; Peer reviewed, 2009)Fourier transform infrared (FT-IR) microspectroscopy and light microscopy were used to study changes in the myofibrillar proteins and microstructure in salmon muscle due to dry salting and smoking. Light microscopy showed ...