HomeAboutEmployeesMats Carlehøg

Mats Carlehøg

+47 41 22 49 57

+47 64 97 01 78 /7 9+ 80

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Ås

Innovation, consumer and sensory sciences

Cristin See publications in Cristin



My Projects

Thumbnail for Orchestrating food system microbiomes to minimize food waste

MICROORC

Orchestrating food system microbiomes to minimize food waste

2023 - 2027

Thumbnail for Cider language and product differentiation

Siderspråk

Cider language and product differentiation

2023 - 2027

Thumbnail for Product quality of undersized king crabs after long-term feeding

Helt konge

Product quality of undersized king crabs after long-term feeding

2022 - 2025

Thumbnail for Innovation, consumer insight and processing knowledge for sustainability and health

FoodForFuture

Innovation, consumer insight and processing knowledge for sustainability and health

2021 - 2024

Thumbnail for First generation of animal derived hydrolysates meeting sensory conditions and consumer demand

HydroSens

First generation of animal derived hydrolysates meeting sensory conditions and consumer demand

2022 - 2024

Thumbnail for Uncorking wine & cider typicality

Uncorking

Uncorking wine & cider typicality

2020 - 2023

Thumbnail for Safe and durable food, optimal packaging concepts and reduced food waste

FoodMicro-Pack

Safe and durable food, optimal packaging concepts and reduced food waste

2017 - 2020

My publications

Mats Carlehøg has 61 publications at Nofima:

Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus

2024
Nofima’s reports

Sensory description of varieties of dried stockfish

2023
Nofima’s reports

Hvordan vurdere sensorisk kvalitet på norsk sider?

Norsk frukt og bær, 2023
Article in business/trade/industry journal

CO2 packaging increases shelf life through reduction of off-odor production by CO2 tolerant bacteria in addition to growth inhibition of the spoilage bacteriota

Food Control, 2022
Academic article

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

Foods, 2022
Academic article

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

Frontiers in Nutrition, 2021
Academic article

Effect of liquid absorbent pads and packaging parameters on drip loss and quality of chicken breast fillets

Foods, 2021
Academic article

Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials

Journal of Aquatic Food Product Technology, 2021
Academic article

Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin

International journal of food microbiology, 2021
Academic article

Microalgal Schizochytrium limacinum Biomass Improves Growth and Filet Quality When Used Long-Term as a Replacement for Fish Oil, in Modern Salmon Diets

Frontiers in Marine Science, 2020
Academic article

The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses

Food Control, 2020
Academic article

Evaluation of tools for control of Listeria in salmon and salmon products

2020
Nofima’s reports

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Journal of Food Quality, 2019
Academic article

Shelf life of stockfish – an initial study

2019
Nofima’s reports

New omega-3 sources in diets of Atlantic salmon

2019
Nofima’s reports

In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)

Journal of Aquatic Food Product Technology, 2018
Academic article

Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light

Innovative Food Science & Emerging Technologies, 2018
Academic article

Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments

International journal of food microbiology, 2018
Academic article

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

Food Quality and Preference, 2018
Academic article

Comparison of UV-C and pulsed UV light treatments for reduction of salmonella, listeria monocytogenes, and enterohemorrhagic Escherichia coli on eggs

Journal of Food Protection, 2018
Academic article

Projective mapping based on choice or preference: An affective approach to projective mapping

Food Research International, 2017
Academic article

Holdbarhet på klippfisk Langtidslagring av klippfisk – kartlegging av kvalitetsegenskaper (AP3)

2016
Nofima’s reports

Metoder for objektiv bedømmelse

2015
Academic chapter/article/Conference paper

Providing a food choice option increases children’s liking of fish as part of a meal

Food Quality and Preference, 2015
Academic article

French consumer profiles’ reactions to information on cod fillet products

British Food Journal, 2014
Academic article

Alternativ produksjon av matjessild. Prosessutvikling og oppskalering

2014
Nofima’s reports

Alternativ produksjon av matjessild. Del 2: NVG sild

2014
Nofima’s reports

The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity

Aquaculture, 2013
Academic article

Alternativ produksjon av Matjessild. Del 1: Nordsjøsild

2013
Nofima’s reports

Automatisk kvalitetsdifferensiering av laksefilet

2012
Nofima’s reports

The influence of labelling on consumers’ evaluations of fresh and thawed cod fillets in England

British Food Journal, 2012
Academic article

Franske forbrukeres oppfatning av fersk og tint filet fra torsk

2011
Nofima’s reports

Kvalitetsforskjeller på fersk og tint filet fra torsk: Objektive målinger

2011
Nofima’s reports

Nye rekeprodukter til det norske markedet Utvikling av middagsretter med pillede reker som ingrediens

2011
Nofima’s reports

Røkt laks – salttype og saltkonsentrasjon. Analyser av 6 røkte lakseprodukter

2011
Nofima’s reports

Økt holdbarhet av fiskefilet ved gelatin-coating

2011
Nofima’s reports

Kongekrabbe – foredling og industriell bearbeiding

2011
Nofima’s reports

Injisering som første del i salteprosessen

2010
Nofima’s reports

Pre-rigor filetering av oppdrettstorsk; Holdbarhet og kvalitet under kjølelagring

2009
Nofima’s reports

Frysing av pre-rigor laksefilet- kvalitet og holdbarhet under fryselagring og etter tining

2008
Nofima’s reports

Mellomlagring av levende kongsnegl (Buccinum undatum). Effekt av lagringstemperatur på overlevelse og kvalitet

2007
Nofima’s reports

Pre-rigor kjølt laksefilet – Sensorisk kvalitet og holdbarhet

2007
Nofima’s reports

Utvanning av klippfisk: – effekt av temperatur, antall vannskift, vannmengde, tid og utjevningslake

2007
Nofima’s reports

SENSORY QUALITY OF GONADS FROM THE GREEN SEA URCHIN, STRONGYLOCENTROTUS DROEBACHIENSIS, FED DIFFERENT DIETS

Journal of Shellfish Research, 2007
Academic article

Effect of diet and season on quality of farmed Atlantic cod (Gadus morhua L)

Lebensmittel-Wissenschaft + Technologie, 2007
Academic article

Smak, lukt og konsistens på klippfisk – Effekter av ulike typer råstoff og saltmodningstemperaturer. Et ledd i markedsdrevet produktutvikling

2006
Nofima’s reports

Smak og tekstur på kråkebollegonader. Forholdet mellom biokjemisk sammensetning og produktkvalitet

2006
Nofima’s reports

Totalutnyttelse av marint restråstoff – Utnyttelse av lever fra oppdrettstorsk til konsum

2006
Nofima’s reports

Influence of cod freshness on the salting, drying and desalting stages

Journal of Food Engineering, 2006
Academic article

Quality characterization of farmed Atlantic halibut during ice storage

Journal of Food Science, 2006
Academic article

Sensorisk kvalitet på modnet saltfisk og klippfisk. Effekter av råstoff, saltemetoder og lagringstid

2005
Nofima’s reports

Effekt av ulike fôrråvarer på vekst og fôrutnyttelse, og for muskelkvalitet og sensoriske egenskaper i oppdrettet torsk. Sluttrapport til Innovasjon Norge. Prosjektperiode: 2003 – 2005

2005
Nofima’s reports

Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking

Lebensmittel-Wissenschaft + Technologie, 2005
Academic article

Effects of Catching Methods on Quality Changes during Storage of Cod (Gadus morhua)

Lebensmittel-Wissenschaft + Technologie, 2004
Academic article

Utvanning av saltfisk og klippfisk. Optimalisering av utvanningsprosessen for saltfiskfilet

2003
Nofima’s reports

Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus)

Aquaculture, 2003
Academic article

Effekt av fôrsammensetning og fôringsregime på gonade-kvalitet hos oppfôret kråkebolle (Strongylocentrotus droebachiensis)

2002
Nofima’s reports

Kvalitetsanalyser av sild. Vakuumpakking av rund sild og sildefilet tilsatt lake før fryselagring

2002
Nofima’s reports

Utilisation of cod backbone by biochemical fractionation

Process Biochemistry, 2002
Academic article

Evaluation of wild cod versus wild caught, farmed raised cod from Norway by Dutch consumers

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2002
Academic article

Utvanning av klippfisk

2000
Nofima’s reports