Blar i Faculty of Chemistry, Biotechnology and Food Science (KBM) på forfatter "Egelandsdal, Bjørg"
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Evaluating nuclear magnetic resonance (NMR) as a robust absolute reference method for water holding capacity (WHC) of pork meat
Zhu, Han (PhD Thesis;2016:64, Doctoral thesis, 2017-01-05)Water holding capacity (WHC) is among the most important quality traits of meat. However, the mechanism behind WHC continues to be poorly understood and online measurement has yet to be achieved in the meat industry. The ... -
Faktorer som kan ha innvirkning på lipidoksidasjon i margarin
Olsen, Aurora Østberg (Master thesis, 2017)Margarin og andre matvarer med et høyt innhold av flerumettede fettsyrer er utsatt for lipidoksidasjon og vil gi harsk smak, som anses å være en alvorlig kvalitetsfeil, både sensorisk og ernæringsmessig. Holdbarheten til ... -
Health communication with adolescents and young adults to promote healthy eating
Wang, Qing (PhD Thesis;2016:30, Doctoral thesis, 2018-05-03)Enhancing health communication with adolescents and young adults for health promotion, including a healthier diet, is essential. Nutrition labeling, applications (apps), and school environment are three channels for health ... -
Identification of androstenone sensitive subjects and their evaluation of different androstenone and skatole tainted meat products
Lunde, Kathrine (PhD Thesis;2011:12, Doctoral thesis, 2011)Castration of entire male pigs is widely used in Norway to prevent the unpleasant odour/flavour that may occur in meat from boars. Castration of entire male pigs is expected to be prohibited in Norway (and in Europe) in ... -
Kostholdet til unge norske kvinner klassifisert tilordnet NOVA klassifiseringen og de Amerikanske retningslinjene for kosthold (2020-2025)
Heide, Julie (Master thesis, 2021)Et ubalansert kosthold med lav ernæringsmessig kvalitet og for høyt energiinntak er en av de største risikofaktorene for overvekt og fedme, samt flere ikke-smittsomme kostrelaterte sykdommer. Samtidig som forekomsten av ... -
Kvalitetsforandringer tidlig postharvest i brunalgen Saccharina latissima ved bruk av ulike lagringsmetoder
Leikvoll, Ingrid (Master thesis, 2019)Kultivering av makroalger er den raskest voksende sektoren innen akvakultur, makroalger har mange fordeler fremfor landvoksende planter, som en langt høyere vekstrate og bedre evne til å binde karbon. I tillegg vil dyrking ... -
Present health challenges in fresh and processed meat
Yi, Gu (PhD Thesis;2016:28, Doctoral thesis, 2020-11-13)Processed meat intake is claimed to involve a higher risk of colon cancer. In particular, sausage intake is high and therefore has a potential for influencing consumers’ health. In Norway, sausage consumption has been ... -
Quality changes in lamb/sheep and beef meat related to oxidative processes in muscle systems
Grabež, Vladana (PhD Thesis;2015:77, Doctoral thesis, 2020-11-10)The oxidative processes in meat post mortem maintain the formation of free radicals. Behavior of reactive oxygen species is closely related to the energy metabolism of the muscle cell, mitochondrial activity and efficiency ... -
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
Bjelanovic, Milena (Doctoral thesis, 2018)The term known as meat quality is related to complex biochemical processes and changes that occur in the animal tissue before and after slaughtering. From an analytical point of view, the more factors describing meat quality ... -
Social and socio-demographic effects on food waste : the case of suboptimal food
Yaqub, Siddiqua (Master thesis, 2016-08-10)I løpet av de siste årene, har det vært økt oppmerksomhet rettet mot matsvinn. FAO har estimert 1.3 milliarder tonn matsvinn årlig, hvorav forbrukerne er ett av de største bidragsyterne. Den negative belastningen matsvinn ... -
The potential of a smart phone app to support consumers in preventing household food waste
Hoem, Helen (Master thesis, 2017)Background: Food waste is one of today’s greatest threats against sustainability. One of the most important reasons for food waste generation in developed countries is the un-willingness of many consumers to buy or consume ... -
Utvikling av en sunnere spekepølse tilsatt kostfiber og mindre salt
Andersen, Ida Brurberg (Master thesis, 2016-08-10)Spekepølse er et populært kjøttprodukt til brødmåltider. Spekepølser inneholder mye mettet fett og salt og oppfattes derfor som et usunt produkt. Dagens kostråd anbefaler å spise matvarer som inneholder mindre mettet fett, ...