Blar i Fakultet for naturvitenskap (NV) på tidsskrift "Trends in Food Science & Technology"

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    • Efficiency in the process industry: Three thermodynamic tools for better resource use 

      Kjelstrup, Signe; Magnanelli, Elisa (Peer reviewed; Journal article, 2020)
      In a world where resources are limited and their use will necessary have an impact, efficient handling of resources becomes essential. This review concerns three thermodynamic tools that can be systematically used to ...

    • The use of soluble gas stabilization technology on food – A review 

      Esmaeilian, Sara; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Jakobsen, Anita Nordeng; Abel, Nanna Louise; Sivertsvik, Morten; Olsen, Anna (Peer reviewed; Journal article, 2021)
      Background Increasing the shelf life of perishable food products contributes to lower food waste and the possibility of widening distribution outreach in the food value chain. Soluble gas stabilization (SGS) technology ...