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Nutrition

Food consists of important nutrients. When food is processed with novel technologies, we need to know what happens to these nutrients. Researchers have studied a number of aspects of the nutritional value of food as it goes through various treatments.

How is Nutrition affected by the different technologies

Goal High pressure
High pressure
Microwave
Microwave
Pulsed electric field
Pulsed electric field
Ultrasound
Ultrasound
Plasma activated water
Plasma activated water
UV-light
UV-light
Egg Has less effect
Has less effect
Has less effect
Has less effect
Dairy Has effect
Applies to yogurt
Has effect
Has effect
Applies to yogurt
Meat Has less effect
Applies to chicken
Has less effect
Applies to chicken
Has less effect
Applies to chicken
Has less effect
Applies to chicken
Vegetables
Fruit

Publications

Title Year Language Topic Author
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography 2021 English Nutrition Anne Rieder *, Nils Kristian Afseth , Ulrike B¨ocker , Svein Halvor Knutsen , Bente Kirkhus ,
Hanne K. Mæhre , Simon Ballance , Sileshi Gizachew Wubshet
Impacts of heat-induced changes on milk protein digestibility: A review 2021 English Nutrition, Dairy Siqi Li, Aiqian Ye*, Harjinder Singh
Effect of processing technologies on the digestibility of egg proteins 2021 English Nutrition, Eggs Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar,
Hina F. Bhat
Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis) Master’s thesis 2021 English High pressure processing, Microwaves, Vegetables, Nutrition, Shelf life Finseth, Christian
INFOGEST static in vitro simulation of gastrointestinal food digestion 2019 English Nutrition André Brodkorb, Lotti Egger, Marie Alminger, Paula Alvito, Ricardo Assunção, Simon Ballance, Torsten Bohn, Claire Bourlieu-Lacanal, Rachel Boutrou, Frédéric Carrière, Alfonso Clemente, Milena Corredig, Didier Dupont, Claire Dufour, Cathrina Edwards, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Carla Martins, Sébastien Marze, David Julian McClements, Olivia Ménard, Mans Minekus, Reto Portmann, Cláudia N. Santos, Isabelle Souchon, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies and Isidra Recio
A standardised static in vitro digestion method suitable for food – an international consensus 2014 Nutrition M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carri`ere, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Menard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb: