Cereals Archives

Home Results Topics from A-Z Cereals

Results

15. May 2017

Crispbread – a Norwegian (export) success

28. Nov 2016

Extruded grains and intestinal flora

18. Apr 2016

Healthy bread for the future

21. Oct 2015

The healthy ingredients of 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.

Press releases

Publications

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 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