Cereals Archives

Home Results Topics from A-Z Cereals

Projects

GreenPlantFood

Green technology for plant-based food

2021 - 2025

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

MycoSafeBread

Innovative cereal processing methods to produce mycotoxin-safe bread

2020 - 2023

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

2017 - 2021

Facilities

Bakery and processing facilities

We have a well-equipped full-scale bakery with robust analytical capabilities.

Publications

A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study

Frontiers in Nutrition, 2022
Academic article

Importation of roughage to Norway – Implications for plant and animal health, zoonoses, and biodiversity. Opinion of the scientific committee of the Norwegian Scientific Committee for Food and Enviroment

VKM Report, 2022
Academic literature review

Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution

Food Hydrocolloids, 2022
Academic article

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Foods, 2021
Academic article

Mest mulig norsk hvete i melet

Nationen, 2021
Article in business/trade/industry journal

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

World Mycotoxin Journal, 2021
Academic article

Topic: Cereals