Blar i UiS Brage på forfatter "Rosnes, Jan Thomas"
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Antibacterial effect of chitosan in relation to active food packaging
Høie, Miriam (Masteroppgave/UIS-TN-IMN/2017;, Master thesis, 2017-06)Food safety has a high priority in the food industry. In order to be able to give the consumers safe products, the producers continuously work with methods to inhibit growth of bacteria in the foods during storage. Recently, ... -
Benefit and risk assessment of increasing potassium by replacement of sodium chloride with potassium chloride in industrial food Production. Opinion of the Scientific Steering Committee
Frølich, Wenche; Andreassen, Åshild Kristine; Arukwe, Augustine; Bernhoft, Aksel; Dahl, Knut Helkås; Eckner, Karl Fredrich; Haugen, Margaretha; Hemre, Gro Ingunn; Iversen, Per Ole; Kapperud, Georg; Källqvist, Torsten; Krogdahl, Åshild; Lassen, Jørgen Fr; Lunestad, Bjørn Tore; Lyche, Jan Ludvig; Næss, Bjørn; Rosnes, Jan Thomas; Steffensen, Inger-Lise; Skåre, Janneche Utne; Sundheim, Leif; Torrissen, Ole; Østerås, Olav; Alexander, Jan (VKM Report;2014: 27, Research report, 2014)The two salts NaCl and KCl appear to function similarly in controlling growth of microorganisms in foods. However, present information is limited. As KCl, in the present context, may fully or partially replace NaCl at the ... -
Effects of protein enrichment in texture modified and minced fish products
Østebrød, Therese Netland (Masteroppgave/UIS-TN-IKBM/2020;, Master thesis, 2020-06-15)The aim of this thesis was to develop two protein enriched products based on haddock and silver smelt, reaching the level of total protein in the utilized fish raw material. Both products were enriched by whey protein ... -
Effekt av høytrykksprosessering på teksturmodifisert mat
Skadberg, Ida Ødegaard (Bachelor thesis, 2021)In today’s society, consumers are increasingly more health-conscious, and they are holding companies more and more accountable for food safety, quality and sustainable production methods. Being able to produce sustainably ... -
Inactivation kinetics of Clostridium sporogenes by capillary tube method and thermal food processing
Ludvigsen, Elisabeth (Masteroppgave/UIS-TN-IMN/2017;, Master thesis, 2017-06)This master thesis is a part of the project “KonSpor” (Control of spore-forming bacteria in food with medium and long durability, project number 10415) financed by The Norconserv Foundation. The main objective of this study ... -
Next-Generation Biomaterials for Food Packaging Applications
Vinningland, Ingrid (Master thesis, 2021)During the recent years, environmentally friendly packaging has become increasingly important for the consumer. However, this shift towards a greener alternative should not come as a compromise on the safety of the product ... -
Produksjon av fiskefarse produkter med alternative stivelser
Fagereng, Iselin (Bachelor thesis, 2021)Starch is one of the major ingredients that is incorporated into minced fish products due to its ability to modify the texture and improve the stability during refrigerated storage. Fish mince products were developed that ... -
Protein enrichment in minced fish products – using pea protein concentrates, salmon protein hydrolysate and hydrocolloids.
Gundersen, Ingvild (Master thesis, 2022)The world population is in rapid growth with demand for an improved utilization of already existing protein sources, along with development of new and sustainable ones. Therefore, the main objective of this thesis was to ... -
Quality and shelf-life of sous-vide King crab as product in E-commerce
Stormark, Sunniva (Bachelor thesis, 2021)Red king crab (RKC) is a gourmet product of economic importance, and increased distribution and sales are expected. RKC has a relatively short shelf-life after cooking and new processing and packaging solutions are requested ... -
Texture measurements of protein enriched foods for elderly.
Kema, Manjusha (Masteroppgave/UIS-TN-IMN/2017;, Master thesis, 2017-06-15)Elderly people require nutritious food with a high protein content in their diet, and at the same time the food should be attractive and easy to swallow. A good diet not only helps in protecting the health but it also ... -
Texture modified and enriched products to elderly and people with dysphagia
Kvammen, Ingrid (Master thesis, 2021)The main aim for this thesis was to develop products with defined texture and viscosity properties for elderly people and dysphagia patients at Stavanger Universitets Sykehus (SUS). Two products were developed: 1) a texture ... -
Texture-modified salmon products for dysphagia patients
Baly, Andrea Sofie (Bachelor thesis, 2023)Consuming food plays an important role in a person's quality of life. Dysphagia is a medical condition where chewing and swallowing are difficult, and this condition is most common among the elderly. It can lead to ...