Karin Larsson

Senior Research Engineer at Food and Nutrition Science

Karin Larsson is research engineer at Food and Nutrition Science. She is supporting and working closely with different researchers and aid in their laboratory work in various projects.

Source: chalmers.se

Contact Details ORCID

Publications (21)
Projects (1)

Showing 21 publications

2024

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

João Pedro Trigo, K. Wendin, Sophie Steinhagen et al

Future Foods. Vol. 9

Journal article

Show project

2022

Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Taner Sar, Karin Larsson, Rikard Fristedt et al

Food Bioscience. Vol. 47

Journal article

2022

Closed life-cycle aquaculture of sea lettuce (Ulva fenestrata): performance and biochemical profile differ in early developmental stages

Sophie Steinhagen, Karin Larsson, Joakim Olsson et al

Frontiers in Marine Science. Vol. 9

Journal article

Show project

2022

Production of fungal biomass from oat flour for the use as a nutritious food source

Neda Rousta, Karin Larsson, Rikard Fristedt et al

NFS Journal. Vol. 29, p. 8-15

Journal article

2022

Harvest Time Can Affect the Optimal Yield and Quality of Sea Lettuce (Ulva fenestrata) in a Sustainable Sea-Based Cultivation

Sophie Steinhagen, Swantje Enge, Gunnar Cervin et al

Frontiers in Marine Science. Vol. 9

Journal article

2021

Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Hanna Harrysson, Johanna Liberg Krook, Karin Larsson et al

Algal Research. Vol. 56

Journal article

Show project

2021

Sustainable large-scale aquaculture of the northern hemisphere sea lettuce, ulva fenestrata, in an off-shore seafarm

Sophie Steinhagen, Swantje Enge, Karin Larsson et al

Journal of Marine Science and Engineering. Vol. 9 (6)

Journal article

2020

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

Izumi Sone, Hildur I. Sveinsdóttir, Guðmundur Stefánsson et al

European Food Research and Technology. Vol. 246 (4), p. 693-701

Journal article

2020

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

R. Gmoser, Rikard Fristedt, Karin Larsson et al

Bioengineered Bugs. Vol. 11 (1), p. 582-598

Journal article

2020

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

Hildur I. Sveinsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason et al

Food Chemistry. Vol. 321

Journal article

2018

Size matters: ingestion of relatively large microplastics contaminated with environmental pollutants posed little risk for fish health and fillet quality

Giedrė Ašmonaitė, Karin Larsson, Ingrid Undeland et al

Environmental Science & Technology. Vol. 52 (24), p. 14381-14391

Journal article

2016

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Karin Larsson, Hanna Harrysson, R. Havenaar et al

Food and Function. Vol. 7 (2), p. 1176-1187

Journal article

2016

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

Cecilia Tullberg, Karin Larsson, Nils-Gunnar Carlsson et al

Food and Function. Vol. 7 (3), p. 1401-1412

Journal article

2016

Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils.

Karin Larsson, Cecilia Tullberg, Marie Alminger et al

Food and Function. Vol. 7 (8), p. 3458-3467

Journal article

2016

Oxidation of fish lipids during gastrointestinal in vitro digestion

Karin Larsson

Doctoral thesis

2015

Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells

Karin Larsson, Katja Istenič, T. Wulff et al

Journal of the Science of Food and Agriculture. Vol. 95 (15), p. 3096-3106

Journal article

2012

Activity of caffeic acid in different fish lipid matrices: A review

I. Medina, Ingrid Undeland, Karin Larsson et al

Food Chemistry. Vol. 131 (3), p. 730-740

Review article

2012

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Karin Larsson, Lillie Cavonius, Marie Alminger et al

Journal of Agricultural and Food Chemistry. Vol. 60 (30), p. 7556-7564

Journal article

2010

Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

Karin Larsson, Ingrid Undeland

Journal of the Science of Food and Agriculture. Vol. 90 (14), p. 2531-2540

Journal article

2007

Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

I. Sánchez-Alonso, Karin Larsson, Karin Larsson et al

Journal of Agricultural and Food Chemistry. Vol. 55 (13), p. 5299-5305

Journal article

2007

Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle

Karin Larsson, Annette Almgren, Ingrid Undeland

Journal of Agricultural and Food Chemistry. Vol. 55 (22), p. 9027-9035

Journal article

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Showing 1 research projects

2022–2024

Yeast - the protein source of the future; Part 2

Marie Alminger Food and Nutrition Science

Cecilia Geijer Industrial Biotechnology

Karin Larsson Food and Nutrition Science

Rikard Fristedt Food and Nutrition Science

Vinnova, Formas, Energimyndigheten

There might be more projects where Karin Larsson participates, but you have to be logged in as a Chalmers employee to see them.