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Home Results Topics from A-Z Cereals

Topic: Cereals

Results

Crispbread – a Norwegian (export) success

Extruded grains and intestinal flora

Healthy bread for the future

The healthy ingredients of cereals

Projects

Thumbnail for Green technology for plant-based food

GreenPlantFood

Green technology for plant-based food

2021 - 2025

Thumbnail for Climate-smart African cereal, pulse and root crops

InnoFoodAfrica

Climate-smart African cereal, pulse and root crops

2020 - 2024

Thumbnail for Norwegian vegetables, legumes and grains in sustainable vegetarian products

NORSKVegetar

Norwegian vegetables, legumes and grains in sustainable vegetarian products

2020 - 2023

Thumbnail for Innovative cereal processing methods to produce mycotoxin-safe bread

MycoSafeBread

Innovative cereal processing methods to produce mycotoxin-safe bread

2020 - 2023

Thumbnail for Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

2017 - 2021

Worth knowing

Legumes – a source of functional proteins

Facilities

Bakery and processing facilities

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

Press releases

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Contributing to the development of the African food industry (10. Aug 2022)

Publications

Identification of traits underpinning good breadmaking performance of wheat grown with reduced nitrogen fertilisation

Journal of the Science of Food and Agriculture, 2023
Academic article

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

Future Foods, 2023
Academic article

Krav til falltall i norsk mathvete : En gjennomgang av det faglige grunnlaget for å vurdere riktig minimumskrav til falltall i norsk mathvete

2022
Report

Evaluation of strategies to optimize training populations for genomic prediction in oat (Avena sativa)

Plant Breeding, 2022
Academic article

Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study

BMJ Open, 2022
Academic article

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 health, biodiversity, animal and human health. Opinion of the Scientific Committee of the Norwegian Scientific Committee for Food and Environment

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

Associated Research Areas

Diet and health

Quality and measurement methods

Raw material knowledge