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Kirsti Greiff

Forskningsleder

Kirsti Greiff

Forskningsleder

Kirsti Greiff
Telefon: 479 03 891
E-post:
Avdeling: Sjømatteknologi
Kontorsted: Trondheim

Publikasjoner og ansvarsområder

Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1809746

In Norway, 3 million discarded egg-laying hens are destructed annually, which equals 1500 tons pure hen meat. Due to the slaughter methods used, this raw material is handled as a high-risk waste, while in reality it constitutes a source of valuable components like proteins and lipids....

Forfattere Hjellnes Veronica Hammer Slizyte Rasa Rustad Turid Carvajal Ana Karina Greiff Kirsti
År 2020
Type Tidsskriftspublikasjon
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1722745

The report provides a framework that categorises the different European Union (EU) policies, laws and governance actions identified as impacting upon food value chains in the defined areas of: fairer trading practices, food integrity (food safety and authenticity), and sustainability collaborations ...

Forfattere Mehta Shraddha Greiff Kirsti Thakur Maitri
År 2019
Type Rapport/avhandling
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1709461

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 enabled hide tags provided best readability while there were challenges with ...

Forfattere Tveit Guro Møen Thakur Maitri Vevle Geir Mehta Shraddha Standal Inger Beate Greiff Kirsti Indergård Erlend Yurt Tufan
År 2019
Type Rapport/avhandling
Publikasjon
https://www.sintef.no/publikasjoner/publikasjon/?pubid=CRIStin+1678430

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 in the pH, lightness and viscosity of the processed cheese. When replacing disod...

Forfattere Mozuraityte Revilija Berget Ingunn Mahdalova Martina Grønsberg Ane Øye Elling Ruud Greiff Kirsti
År 2019
Type Tidsskriftspublikasjon