Blar i NTNU Open på forfatter "Greiff, Kirsti"
-
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Journal article; Peer reviewed, 2015)The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ... -
Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces
Greiff, Kirsti; Fuentes, Ana; Aursand, Ida Grong; Erikson, Ulf Gøran; Masot, Rafa; Alcañiz, Miguel; Barat, José Manuel (Journal article; Peer reviewed, 2014)Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure ... -
iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway - 2020:00981 A
Krupa, Alexandre; Andersen, Petter Vejle; Wold, Jens Petter; Thakur, Maitri; Verboven, Pieter; Lind, Morten; Dreyer, Heidi Carin; Vatn, Jørn; Tveterås, Ragnar; Sandvold, Hilde Ness (Research report, 2020)To develop novel concepts and methods for flexible and sustainable food processing in Norway with the aim of coping with small volume series and high biological variation in existing raw materials, to enable increased raw ... -
Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins
Andreetta-Gorelkina, Irina Victorovna; Greiff, Kirsti; Rustad, Turid; Aursand, Ida Grong (Journal article; Peer reviewed, 2016)Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The ... -
Sodium reduction in muscle foods: Analytical methods for measuring sodium and changes in the food matrix during sodium reduction in muscle foods.
Greiff, Kirsti (Doctoral thesis at NTNU;2015:159, Doctoral thesis, 2015)Salt (NaCl) is the world’s most established food additive, because of its excellent preservative effects, its positive effect on technological and sensory properties, and low cost. This combination of factors has resulted ... -
Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed
Hjellnes, Veronica Hammer; Slizyte, Rasa; Rustad, Turid; Carvajal, Ana Karina; Greiff, Kirsti (Journal article; Peer reviewed, 2020)Background In Norway, 3 million discarded egg-laying hens are destructed annually, which equals 1500 tons pure hen meat. Due to the slaughter methods used, this raw material is handled as a high-risk waste, while in reality ...