• A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste 

      Næs, Tormod; Tomic, Oliver; Greiff, Kirsti; Thyholt, Kari (Journal article; Peer reviewed, 2014-04)
      This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain ...
    • Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System 

      Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Journal article; Peer reviewed, 2015)
      The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ...
    • Helhetsvurdering for bruk av kaliumklorid som salterstatter i matvarer 

      Greiff, Kirsti; Grini, Ida Synnøve; Hovland, Ellen-Margrethe; Sødring, Marianne Sundt; Brunborg, Linn Anne; Knutsen, Gunn Harriet (Report, 2018-04-18)
      Norsk matindustri representert i SaltNett, ønsker en tydeligere anbefaling av mulighetsrommet for bruk av kalium som salterstatter i mat, for ytterligere saltreduksjon i sine matvarer. SaltNett1 ber Helsedirektoratet ...
    • Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces 

      Greiff, Kirsti; Fuentes, Ana; Aursand, Ida Grong; Erikson, Ulf Gøran; Masot, Rafa; Alcañiz, Miguel; Barat, José Manuel (Journal article; Peer reviewed, 2014-03-11)
      Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure ...
    • Low salt products Final report 

      Aursand, Ida Grong; Greiff, Kirsti; Erikson, Ulf Gøran; Gallart-Jornet, Lorena; Perisic, Nebojsa; Kohler, Achim; Afseth, Nils Kristian; Ofstad, Ragni; Storrø, Ivar; Josefsen, Kjell Domaas (SINTEF Fiskeri og havbruk;A26260, Research report, 2014-07-07)
      Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume ...
    • Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins 

      Andreetta-Gorelkina, Irina Victorovna; Greiff, Kirsti; Rustad, Turid; Aursand, Ida Grong (Journal article; Peer reviewed, 2015-03-06)
      Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The ...
    • Sodium reduction in processed cheese spreads and the effect on physicochemical properties 

      Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019-03)
      The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ...
    • Traceability of hides through the supply chain - Norilia Hide Case 

      Tveit, Guro Møen; Thakur, Maitri; Vevle, Geir; Mehta, Shraddha; Standal, Inger Beate; Greiff, Kirsti; Indergård, Erlend; Yurt, Tufan (SINTEF Ocean AS rapporter;2019:00728 A, Research report, 2019-07-02)
      This study is a part of iProcess project funded by the Research Council of Norway (NFR 255596). The aim of this study was to evaluate various data capture technologies for traceability of hides in a pilot setting. The RFID ...