Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2022
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Forfattere
Anne Kjersti BakkenSammendrag
Det er ikke registrert sammendrag
Sammendrag
Det er ikke registrert sammendrag
Sammendrag
Acrylamide has become an important measure when looking at profitability and sustainability in the potato processing industry. Acrylamide is a possible carcinogenic which is formed in starchy foods during high-temperature cooking processes. Crisps and French fries made from processing potatoes are consumed by people of all ages and therefore the pressure on the industry has been large to reduce the acrylamide levels. In the ongoing project POTETFRIT (2019-2022), the aim is to reduce acrylamide content and improve product quality, profitability and sustainability in the production of Norwegian crisps and French fries. The aim will be reached through new knowledge about the interaction between potato quality and storage conditions. The effect of different temperature strategies including cold storage (5 ⁰C) and reconditioning at 15 ⁰C was tested in eight different varieties (Lady Claire, Kiebitz, Pirol, Lady Britta, Peik, Innovator, Zorba and Gullflaks). The importance of elevated CO2 levels in the potato store on product quality and acrylamide content, was studied in the same potato varieties and in tubers with different maturity levels. Storage conditions in 29 commercial potato stores was also studied, with attention to temperature conditions and CO2 levels in different stages of the storage season. The effect of different ventilation strategies was also studied. So far results show that the varieties L. Claire, Kiebitz and Gullflaks can be stored at low temperature levels without developing high sugar and acrylamide levels and dark fry colour and at the same time keeping sprouting at a low level. In the CO2 trials, none of the varieties tested showed elevated sugar and acrylamide levels when exposed to high CO2 levels (15000 ppm) and also in the commercial stores there was no correlation between high CO2 and high sugar levels.
Sammendrag
Det er ikke registrert sammendrag