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.
2023
Forfattere
Cornelya KlutschSammendrag
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Forfattere
Cornelya KlutschSammendrag
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Forfattere
Cornelya KlutschSammendrag
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Sammendrag
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Forfattere
Jana Fránová Jaroslava Pribylová Rostislav Zemek Jiunn Luh Tan Zhibo Hamborg Dag-Ragnar Blystad Ondrej Lenz Igor KoloniukSammendrag
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Forfattere
Albert Kjartan Dagbjartarson Imsland Patrick Reynolds Lauri Teemu Kapari Simo Maduna Snorre Hagen Anna Hanssen Ólöf Dóra Bartels JónsdóttirSammendrag
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Forfattere
Eva Farkas Teresa Gómez de la Bárcena Tatiana Francischinelli Rittl Trond Henriksen Peter Dörsch Sigrid Trier Kjær Randi Berland FrøsethSammendrag
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Forfattere
Emmanuel Oladeji Alamu Njoloma Joyce Akello Juliet Ngumayo Joel Ray Chazangwe Mehreteab Tesfai Chikoye David Nyoka Isaac Dale Lewis Sekhar Udaya NagothuSammendrag
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Forfattere
Abirami Ramu Ganesan Philipp Hoellrigl Hannah Mayr Demian Martini Loesch Noemi Tocci Elena Venir Lorenza ConternoSammendrag
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′ > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G′, G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties.
Sammendrag
This chapter describes the work performed within the Sinograin II project on implementation of new precision nitrogen management technologies in three regions of North China. Each of the analyzed regions represents a different crop and scale of a farming system: large-scale rice farming system in Heilongjiang province, medium-scale maize farming system in Jilin province, and small-scale wheat farming system in the North China Plain. A village was selected in each region to represent the agricultural practices and current nutrient and crop management strategies of the tested region. Moreover, the initial regional optimum crop management, the current agricultural extension, as well as the precision nitrogen technologies implemented in the respective regions are described. During the course of the project, a number of novel tools and strategies for precision nitrogen management were developed for the respective regions and published in scientific papers. This chapter reviews and discusses the selected findings and indicates directions of the upcoming research.