• 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, ...
    • 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 ...
    • 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 ...