Vibeke Høst

Position	Food Technologist
E-mail	vibeke.host@nofima.no
Phone	+47 64970285
Workplace	Ås

Works with

Raw material quality

Publications

Høst, V., Veiseth, E., Hollung, K., Frøystein, T., Jia, X., Aass, L. and Hildrum, K.I. 2006. Effects of low voltage electrical stimulation on bovine longissimus and adductor muscles.
Ofstad, R., Langsrud, Ø., Nyvold, T.E., Enersen, G., Høst, V., Willers, E.P., Nordvi, B. and Egelandsdal, B. 2004. Heat processed whey protein food emulsions and growth of shear-induced cracks during cooling.
Kirschner, C., Ofstad, R., Skarpeid, H.-J., Høst, V. and Kohler, A. 2004. Monitoring of denaturation processes in aged beef loin by FT-IR microspectroscopy.
Kohler, A., Enersen, G., Høst, V. and Ofstad, R. 2003. Identification of fat, protein matrix and water/starch on microscopy images of sausages by a PCA based segmentation scheme.
Ofstad, R., Høst, V., Langsrud, Ø. and Kohler, A. 2000. 2000 Particle distribution in microscopy images of cryo-sectioned sausages as affected by fat content.
Kohler, A., Høst, V. and Ofstad, R. 2000. Image analysis of particle dispersions in microscopy images of Cryo-sectioned sausages.
Egelandsdal, B., Christiansen, K.F., Høst, V., Lundby, F., Wold, J.P. and Kvaal, K. 1999. Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis.
Høst, V., Kvaal, K., Christiansen, K.F. and Egelandsdal, B. 1998. Analysis of food emulsions using scanning electron microscopy and angular measurement technique (AMT) to vectorise images.
Eggen, K.H., Ekholdt, W.E., Høst, V. and Kolset, S.O. 1997. Proteoglycans and meat quality - a possible role of chondroitin/dermatan sulfate proteoglycans in post mortem degradation.
Eggen, K.H., Malmstrøm, A., Sørensen, T., Høst, V. and Kolset, S.O. 1996. Identification of proteoglycans in bovine M. Semimembranosus by immunohistochemical methods.