Home Results Topics from A-Z Vegetables

Topic: Vegetables

Results

Sensors can “see” if tomatoes are sweet enough

Greening of Potatoes in Stores Leads to Food Waste

This is how they develop new products in the food industry

Just sweet tomatoes, please

How to improve the shelf life of fruit and vegetables

Healthier, juicier vegan burgers from vegetable waste

Freeze vegetables quickly

Correct storage temperature can reduce food waste

A hole in the can may provide better canned food

Canteen guests prefered Norwegian tomatoes to imported ones

From 3 to 33 varieties of tomato

Salad for lunch provided daily intake of vegetables

Broccoli keeps best in the fridge

Dark red cherry tomatoes, please!

Selling ugly apples

More greenhouse vegetables in canteens

Frozen versus fresh vegetables

Projects

Thumbnail for Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

FermGrønt

Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

2025 - 2025

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

GutFeedingNow

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

2021 - 2025

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 Test system for optimal packaging

HoldbarSjekken

Test system for optimal packaging

2020 - 2022

Thumbnail for Sausages with added vegetables for prevention of colorectal cancer

VegMeatCRC

Sausages with added vegetables for prevention of colorectal cancer

2018 - 2021

Thumbnail for Innovative processing of vegetables and potatoes

InProVe

Innovative processing of vegetables and potatoes

2018 - 2021

Thumbnail for Biofresh

Biofresh

2016 - 2019

Thumbnail for The Arctic as a food producing region

Arctic food

The Arctic as a food producing region

2015 - 2019

Thumbnail for Increased value creation of Norwegian Brassica vegetables – mapping sensory quality and plant compounds to improve consumer choice

CabbageTaste

Increased value creation of Norwegian Brassica vegetables – mapping sensory quality and plant compounds to improve consumer choice

2016 - 2020

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

Thumbnail for Better utilization of tomato and Brassica

SUNNIVA

Better utilization of tomato and Brassica

2014 - 2017

Worth knowing

Legumes – a source of functional proteins

Why is cucumber salad such an excellent companion for salmon?

Facilities

Vegetable Pilot Plant

Nofima's vegetable pilot plant is an important infrastructure that form part of our research projects.

Food pilot plant

Food Pilot Plant Norway offers first-class facilities for research, education and product development of food and rest raw materials.

Research facilities at Måltidets hus

The research rooms and laboratories at Måltidets Hus make up a total area of about 1,000 m2.

Press releases

⬤

You should purchase this vegetable right now (06. Jun 2024)

Publications

Non-contact interactance NIR spectroscopy for estimating TSS and sensory sweetness in conveyor-belt transported cherry tomatoes (Lycopersicon esculentum ’Piccolo’)

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2025
Academic article

Relying on Grandma’s Mushrooms: How Cultural Models Affect Appraisals of Edibility

2024
Academic chapter/article/Conference paper

Norwegian Vegetables for Plant-Based Food: Understanding Challenges and Opportunities in the Vegetable Value Chain

2025
Nofima’s reports

Recyclable and non-recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrot

Journal of Food Science, 2024
Academic article

Økt verdiskaping for norske kålvekster – delrapport 2. Effekt av produksjonsfaktorer på sensorisk- og helserelatert kvalitet i hodekål og blomkål

2024
Nofima’s reports

Health- and Sensory-Related Phytochemicals and Agronomic Characteristics of 26 Head Cabbage Cultivars

ACS Food Science & Technology, 2024
Academic article

Økt verdiskaping for norske kålvekster – kartlegging av sensorisk kvalitet og plantestoffer i hodekål, blomkål og bladkål (KålSmak). Delrapport 1

2024
Nofima’s reports

Development and Characterization of Poly(butylene succinate-co-adipate)/Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film-Casting

Macromolecular Materials and Engineering, 2024
Academic article

New pulsed electric fields approach to improve the blanching of carrots

Lebensmittel-Wissenschaft + Technologie, 2023
Academic article

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

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

Ubrutt kjølekjede gir lengre holdbarhet for frukt og grønnsaker

Mat og Marked, 2023
Article in business/trade/industry journal

An investigation on plant cell walls during biomass pyrolysis: A histochemical perspective on engineering applications

Applied Energy, 2023
Academic article

Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Food Research International, 2023
Academic article

Impact of industrial freezing on quality attributes of carrot slices

Acta Horticulturae, 2022
Academic article

Barrier performance of recyclable thermoforming sheets for sous-vide potatoes

2022
Academic chapter/article/Conference paper

Effect of Processing and Storage on Seabuckthorn Products

2022
Academic chapter/article/Conference paper

Samspillet mellom emballasje og lagringsbetingelser for utvikling av tuppråte i gulrøtter

Gartneryrket, 2022
Article in business/trade/industry journal

Discolouration of Potato Tubers Under Retail Light: Cultivar Variations and Effect of Different Packaging Materials for Folva Potatoes Stored at 20 and 6 °C

Potato Research, 2022
Academic article

Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

Applied Food Research, 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

Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis

Foods, 2021
Academic article

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

PLOS ONE, 2021
Academic article

Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity

PLOS ONE, 2021
Academic article

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

ASC Food & Science Technology, 2021
Academic article

European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content

Foods, 2021
Academic article

Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds

Food Chemistry, 2021
Academic article

Optimization of instrument design for in-line monitoring of dry matter content in single potatoes by NIR interaction spectroscopy

Foods, 2021
Academic article

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Integrative Food, Nutrition and Metabolism, 2020
Academic article

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Critical reviews in food science and nutrition, 2021
Academic literature review

Fiber in plant-based ingredients

2020
Nofima’s reports

Associated Research Areas

Diet and health

Quality and measurement methods

Raw material knowledge