Search Results - "Ellekjær, Marit Risberg"

Milk proteins affect yield and sensory quality of cooked sausages by Ellekjaer, M.R. (MATFORSK Norwegian Food Research Institute, As, Norway.), Naes, T, Baardseth, P

“…Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid…”
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The use of experimental design in the development of new products by Risberg Ellekjær, Marit, Bisgaard, Søren

“…Experimental design methods are tools for conducting informative, time- and cost-effective experiments. Used during product development, these methods can…”
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Assessment of sensory quality of meat sausages using near infrared spectroscopy by Ellekjaer, M.R, Isaksson, T, Solheim, R

“…Near infrared reflectance (NIR) and transmittance (NIT) spectroscopy were studied as potential methods for determination of sensory quality of sausages…”
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Instrumental and sensory analysis of fresh Norwegian and imported apples by Karlsen, Anna Maria, Aaby, Kjersti, Sivertsen, Hanne, Baardseth, Pernille, Ellekjær, Marit Risberg

“…Sensory profiling, instrumental texture measurements and volatile composition was used to characterise ten Norwegian and three imported apple varieties…”
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Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma by Wendin, Karin, Ellekjær, Marit Risberg, Solheim, Ragnhild

“…The influence of fat content (700 and 820 g/kg) and homogenization on the texture and flavour of mayonnaise with added citral (semi-polar) or pyroligneous acid…”
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Using raw material measurements in robust process optimization by Mevik, Bjørn-Helge, Færgestad, Ellen Mosleth, Ellekjær, Marit Risberg, Næs, Tormod

“…Unwanted variation due to variable raw material quality is often a problem in production processes. Robust process optimization seeks to reduce the effects of…”
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An application of projection design in product development by Bjerke, Frøydis, Næs, Tormod, Ellekjær, Marit Risberg

“…The area of mixture design and analysis is of vital importance in food science and industry, since all foods are mixtures of a number of different ingredients…”
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Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings by Christiansen, Kirsti Forstrom, Vegarud, Gerd, Langsrud, Thor, Ellekjaer, Marit Risberg, Egelandsdal, Bjorg

“…Thirty-eight model dressings were produced according to a fractional factorial design. Dressings prepared with hydrolysed whey protein concentrate (DH 1 with…”
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Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners by Wendin, Karin, Aaby, Kjersti, Edris, Amr, Ellekjaer, Marit Risberg, Albin, Rickard, Bergenståhl, Björn, Johansson, Lisbeth, Willers, Ene Pilman, Solheim, Ragnhild

“…The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on…”
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ANALYSIS OF UNREPLICATED SPLIT-PLOT EXPERIMENTS WITH MLTLTIPLE RESPONSES by Ellekjaer, Marit Risberg, Fuller, Howard T., Ladstein, Kirsti

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42. Computer-aided product development in the food industry by Schönkopf, Suzanne, Naes, Tormod, Baardseth, Pernille, Risberg-Ellekjaer, Marit, Midjo, Arne

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