Topic: Proteins

Home Results Topics from A-Z Proteins

Results

05. Oct 2023

New fraction from insect meal tested in feed

13. Apr 2023

Several steps closer to optimal utilisation of chicken

16. Nov 2020

Food producers can get help to develop Norwegian plant-based products

21. Oct 2019

“Personas” can help the Norwegian industry create sustainable food products

26. Apr 2019

Promising results indicate that lactic acid can remove unpleasant flavours

20. Sep 2018

Room for more Norwegian vegetarian products

Projects

GutFeedingNow

Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota

2021 - 2025

Precision

Precision Food Production

2021 - 2025

SusHealth

Healthy and sustainable future with Norwegian agricultural products and ingredients

2021 - 2024

GreenPlantFood

Green technology for plant-based food

2021 - 2025

Hydroprot

Next generation tailor-made chicken products

2017 - 2021

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

Peptek

Peptide technology for the future’s protein production

2016 - 2022

FeedMod

Better methods to understand fish digestion

2017 - 2019

GrowPro

Bioreactor technology and growth media for laboratory-grown meat

2018 - 2021

FoodProFuture

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

2017 - 2021

Worth knowing

Worth knowing about the complexity of fish feed

Press releases

Publications

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

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Journal of Functional Foods, 2023
Academic article

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Foods, 2021
Academic article

Fish protein concentrate can partly replace water as plasticizer in the fish feed extrusion process

AquaFeed Magazine, 2021
Article in business/trade/industry journal

Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Taste-neutral proteins from mackerel (SMELL)

2021
Nofima’s reports

Taste-neutral proteins from mackerel (SMELL)

2021
Nofima’s reports

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Food Chemistry, 2021
Academic article

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing

2021
Doctoral dissertation

Topic: Proteins

Results

New fraction from insect meal tested in feed

Several steps closer to optimal utilisation of chicken

Food producers can get help to develop Norwegian plant-based products

“Personas” can help the Norwegian industry create sustainable food products

Promising results indicate that lactic acid can remove unpleasant flavours

Room for more Norwegian vegetarian products

Projects

Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota

Precision Food Production

Healthy and sustainable future with Norwegian agricultural products and ingredients

Green technology for plant-based food

Next generation tailor-made chicken products

Smart sensor and optimisation systems for future food biorefineries

Peptide technology for the future’s protein production

Better methods to understand fish digestion

Bioreactor technology and growth media for laboratory-grown meat

Innovative and Sustainable Exploitation of Plant Proteins in Future Foods

Worth knowing

Worth knowing about the complexity of fish feed

Press releases

People are embracing plant-based, ready-made food – but is it always healthy? (07. Oct 2019)

Publications

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

Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Fish protein concentrate can partly replace water as plasticizer in the fish feed extrusion process

Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates

Taste-neutral proteins from mackerel (SMELL)

Taste-neutral proteins from mackerel (SMELL)

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Sensory and physicochemical properties of enzymatisk protein hydrolysates. Influence of raw material, protease, and downstream processing

Associated Research Areas

Bioprocessing

Diet and health

Food from new sources