Publications
NIBIOs employees contribute to several hundred scientific articles and research reports every year. You can browse or search in our collection which contains references and links to these publications as well as other research and dissemination activities. The collection is continously updated with new and historical material.
2016
Abstract
The aim of cell wall modification is to keep wood moisture content (MC) below favorable conditions for decay organisms. However, thermally modified, furfurylated, and acetylated woods partly show higher MCs than untreated wood in outdoor exposure. The open question is to which extent decay is influenced by the presence of liquid water in cell lumens. The present paper contributes to this topic and reports on physiological threshold values for wood decay fungi with respect to modified wood. In total, 4200 specimens made from acetylated, furfurylated, and thermally modified beech wood (Fagus sylvatica L.) and Scots pine sapwood (sW) (Pinus sylvestris L.) were exposed to Coniophora puteana and Trametes versicolor. Piles consisting of 50 small specimens were incubated above malt agar in Erlenmeyer flasks for 16 weeks. In general, pile upward mass loss (ML) and MC decreased. Threshold values for fungal growth and decay (ML ≥ 2%) were determined. In summary, the minimum MC for fungal decay was slightly below fiber saturation point of the majority of the untreated and differently modified materials. Surprisingly, T. versicolor was able to degrade untreated beech wood at a minimum of 15% MC, and growth was possible at 13% MC. By contrast, untreated pine sW was not decayed by C. puteana at less than 29% MC.
Abstract
No abstract has been registered
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No abstract has been registered
Authors
Zhibo HamborgAbstract
No abstract has been registered
Authors
Vincenzina Caputo Ricardo Scarpa Rudolfo M. Jr. NaygaAbstract
We examine the effects of adding an independent food attribute on consumers’ willingness to pay (WTP) estimates for both cue and independent food attributes. In three separate choice experiments, a cue attribute present along the entire sequence of choices had independent food attributes enucleated and made explicit from the cue at later stages. Logit models were estimated using (i) a complete panel approach; (ii) error components and (iii) utility in WTP-space. Results suggest that the way a subject processes food attributes depends not only on the design dimensions but also on food attributes’ functional roles. When complexity of designs increases, models that account for different sources of heterogeneity have better fit to the data.
Authors
Jorunn Skjermo Silje Forbord Aleksander Handå Kristine Steinhovden Vera Kristinova Rasa Slizyte Sophie Fische Michael Roleda Rosa Jonsdottir Ronan PierreAbstract
No abstract has been registered
Authors
Jorunn Skjermo Silje Forbord Aleksander Handå Kristine Steinhovden Vera Kristinova Rasa Slizyte Sophie Fische Michael Roleda Rosa Jonsdottir Ronan PierreAbstract
No abstract has been registered
Authors
Adam O'toole David Andersson Achim Gerlach Bruno Glaser Claudia Kammann Jürgen Kern Kirsi Kuoppamäki Jan Mumme Hans-Peter Schmidt Michael Schulze Franziska Srocke Marianne Stenrød John StenströmAbstract
No abstract has been registered
Abstract
The status of cereal cultivation in Iceland, northern Norway, Faroe Islands, Orkney and Newfoundland has been studied in a project supported by the Northern Periphery and Arctic Programme (NPA). In Orkney, Iceland and northern Norway cereal cultivation is well established while the Faroe Islands are re-establishing, and Newfoundland is starting, cultivation. The project transfers knowledge between the regions and aims to increase the value of cereal products, indicate new innovative products and increase cultivation of cereals. In this report, the cereal value chain is described to inspire companies and initiators to identify new opportunities and create new jobs. Total cereal grain production in the five regions was about 38,000 tons in 2014 while imports were about 146,000 tons, just for Iceland, Orkney and Newfoundland. The population of the region is about 1.4 million and the annual number of visitors is above 2 million. Considerable amounts of cereal-based products are consumed in the regions. These include many different foods (bakery products, breakfast cereals, snacks, flour, porridges etc.) and beverages (e.g. beer and whisky) and offer many opportunities for using local cereals. Recent trends in the cereal food market are very conducive to the development of new products and greater local production within the project regions. Interest in local food and drinks is increasing and food producers need to respond to increasing demand from visitors. In all of the regions, barley is the most important cereal grown. Barley contains several health-enhancing nutritional components including β-glucan and antioxidants and, with growing awareness of the need for healthy eating, there is increased interest in it as a raw material for the food industry. Barley is also used for the production of malt which is a key ingredient for the production of beer and whisky. The number of microbreweries has grown and they are now found in remote regions. For breweries to distinguish themselves from competitors, product differentiation is becoming increasingly important and an attractive way of doing this is to use local ingredients (barley, malt and herbs). However, in order to utilise local barley for beverage production, it will usually be necessary to develop a local capacity for malting.
Authors
Eivind Vangdal Iren Lunde Knutsen Kristin Kvamm-LichtenfeldAbstract
No abstract has been registered