List view / Grid view

Fisheries and Aquaculture Research (Nofima)

Filter the results

 

article

Screening of acrylamide contents in potato crisps using VIS and NIR technology

13 May 2011 | By Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research

Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide…

article

Legal necessity or an essential tool for improving profits?

12 May 2010 | By Kathryn Anne-Marie Donnelly, Norwegian Institute of Food, Fisheries and Aquaculture Research - Nofima

Traceability is gaining importance in order to satisfy legal, consumer and supply chain demands. Traceability of seafood is now recognised as being of particular importance due to the harvesting of wild fish. The Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima) covers all food sectors and links in the…