Marie Alminger

Biträdande professor at Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Projects

2016–2017

Utvinning av högvärdiga komponenter ur svenska naturresurser

Marie Alminger Food and Nutrition Science
VINNOVA

2015–2016

Nya lösningar för ökad tillgång till ekologiska vegetabiliska råvaror och proukter

Marie Alminger Food and Nutrition Science
VINNOVA

2016–2017

LED-belysning för ökad kvalitet hos växter

Marie Alminger Food and Nutrition Science
VINNOVA

2015–2016

Webbportal med aktuellt kunskapsläge om mat och hälsa

Marie Alminger Food and Nutrition Science
Formas

2014–2018

EcoBerries part 1

Marie Alminger Food and Nutrition Science
Formas

2012–2013

Innovative berry products with beneficial health effects and market potential

Marie Alminger Food and Nutrition Science
VINNOVA

2013–2016

Tasty and healthy bake-off sourdough bread, baked with innovative technologies

Marie Alminger Food and Nutrition Science
VINNOVA

2012–2013

Healthy sourdough bread made of frozen dough by new yeast culture and new efficient processes

Marie Alminger Food and Nutrition Science
VINNOVA

2013–2014

Evaluation of acute metabolic and satiety effects of whole grain rye products

Marie Alminger Food and Nutrition Science
Barilla

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

Publications

2017

Berries: Cultivation and environmental factors, effects on the phenolic compounds content

Renata, Adriana Labanca, Gabriel Barbosa de Oliveira, Marie Alminger
African Journal of Agricultural Research. Vol. 12 (19), p. 1602-1606
Journal article
2017

Supercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation

Renata Adriana Labanca, Cecilia Svelander, Eliasson Lovisa et al
Journal of Logic and Computation. Vol. 04 (10), p. 563-572
Journal article
2017

Impact of food processing on rye product properties and their in vitro digestion

Daniel Johansson, Jose, L. Vasquez Gutierrez, Rikard Landberg et al
European Journal of Nutrition, p. 1-16
Journal article
2016

Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation

Cristina Teixeira, Margareta Nyman, Roger Andersson et al
Bioactive Carbohydrates and Dietary Fibre. Vol. 9, p. 7-13
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

Effects of variety and steeping conditions on some barley components associated with colonic health

Cristina Teixeira, Margareta Nyman, Roger Andersson et al
Journal of the Science of Food and Agriculture. Vol. 96 (14), p. 4821-4827
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
2015

Mind the gap - deficits in our knowledge of aspects impacting bioavailability of phytochemicals and their metabolites - a position paper focusing on carotenoids and polyphenols

T. Bohn, Gordon J. McDougall, Amparo Alegria et al
Molecular Nutrition and Food Research. Vol. 59 (7), p. 1307-13231-17-
Journal article
2015

Deficits in our comprehension on bioavailability aspects of phytochemicals - a position paper

T. Bohn, G. McDougall, Marie Alminger et al
Annals of Nutrition and Metabolism. Vol. 67, p. 129-130
Magazine article
2014

In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

Marie Alminger, A. M. Aura, T. Bohn et al
Comprehensive Reviews in Food Science and Food Safety. Vol. 13 (4), p. 413-436
Journal article
2014

A standardised static in vitro digestion method suitable for food - an international consensus

M. Minekus, Marie Alminger, P. Alvito et al
Food and Function. Vol. 5 (6), p. 1113-1124
Journal article
2012

Structural design of natural plant based foods to promote nutritional quality

Sandra van Buggenhout, Lilia Ahrné, Marie Alminger et al
Trends in Food Science and Technology. Vol. 24 (1), p. 47-59
Journal article
2012

Starch microstructure and starch hydrolysis in barley and oat tempe during in vitro digestion

Marie Alminger, Charlotte Eklund Jonsson, Siv Kidman et al
Food Digestion. Vol. 3 (1-3), p. 53-62
Journal article
2012

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion.

Marie Alminger, Charlotte Eklund Jonsson, Siv Kidman et al
Food Digestion. Vol. 3, p. 53-62
Journal 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
2012

Applicability of in vitro models in prediciting the in vivo bioavailability of lycopene and beta-carotene from differently processed soups

Marie Alminger, Cecilia Svelander, Anna Wellner et al
Journal of Logic and Computation. Vol. 3 (4), p. 477-489
Journal article
2012

Changes in carotenoid concentration in human postprandial chylomicrons and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups.

M. Sanchez-Campillo, E. Larque, D. Gonzalez-Silvera et al
Food Chemistry. Vol. 133 (1), p. 38-44
Journal article
2011

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Cecilia Svelander, Patricia Lopez Sanchez, Marie Alminger et al
Journal of Food Science. Vol. 76 (9), p. H215-H225
Journal article
2011

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men

Rebeca Martinez-Tomas, E. Larque, D. Gonzalez-Silvera et al
European Journal of Nutrition (2), p. 1-9
Journal article
2011

In vitro digestive stability of complexes between gliadin and synthetic blocking peptides

Karolina Hoffmann, Nils-Gunnar Carlsson, Marie Alminger et al
Biotechnology and Applied Biochemistry. Vol. 58 (3), p. 190-197
Journal article
2010

Effects of thermal processing on the in vitro bioaccessibility and microstructure of beta-carotene in orange-fleshed sweet potato

Anton Bengtsson, Christian Brackmann, Annika Enejder et al
Journal of Agricultural and Food Chemistry. Vol. 58 (20), p. 11090-11096
Journal article
2010

Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons

M. Sanchez-Campillo, F. Perez-Llamas, D. Gonzalez-Silvera et al
Journal of Agricultural and Food Chemistry. Vol. 58 (20), p. 10864-10868
Journal article
2010

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

S. Van Buggenhout, Marie Alminger, L. Lemmens et al
Trends in Food Science and Technology. Vol. 21 (12), p. 607-618
Journal article
2010

Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties

Cecilia Svelander, E. A. Tibäck, Lilia Ahrné et al
Journal of the Science of Food and Agriculture. Vol. 90 (10), p. 1665-1672
Journal article
2010

Determination of Fe2+ and Fe3+ in aqueous solutions containing food chelators by differential pulse anodic stripping voltammetry

Nathalie Scheers, Thomas Andlid, Marie Alminger et al
Electroanalysis. Vol. 22 (10), p. 1090-1096
Journal article
2010

Visualization of β-carotene and starch granules in plant cells using CARS and SHG microscopy

Christian Brackmann, Anton Bengtsson, Marie Alminger et al
Journal of Raman Spectroscopy. Vol. 42 (4), p. 586-592
Journal article
2009

In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato

Anton Bengtsson, Marie Alminger, Ulf Svanberg
Journal of Agricultural and Food Chemistry. Vol. 57 (20), p. 9693-9698
Journal article
2009

Blocking peptides decrease tissue transglutaminase processing of gliadin in vitro

Karolina Hoffmann, Marie Alminger, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 57 (21), p. 10150-10155
Journal article
2009

Impaired uptake of beta-carotene by Caco-2 human intestinal cells in the presence of iron

Anton Bengtsson, Nathalie Scheers, Thomas Andlid et al
International Journal of Food Sciences and Nutrition. Vol. 60 (S5), p. 125-135
Journal article
2009

Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene

Evelina Tibäck, Cecilia Svelander, I. J. P. Colle et al
Journal of Food Science. Vol. 74 (7), p. 386-395
Journal article
2009

Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential

Monica Haros, Nils-Gunnar Carlsson, Annette Almgren et al
International Journal of Food Microbiology. Vol. 135 (1), p. 7-14
Journal article
2009

Can coca leaves contribute to improving the nutritional status of the Andean population?

Mary Penny, Alfonso Zavaleta, Melanie Lemay et al
Food and Nutrition Bulletin. Vol. 30/2009 (3), p. 205-216
Journal article
2009

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

L. Lemmens, Evelina Tibäck, Cecilia Svelander et al
Innovative Food Science and Emerging Technologies. Vol. 10 (4), p. 522-529
Journal article
2008

Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In vitro Iron Availability

Charlotte Eklund Jonsson, Ann-Sofie Sandberg, Lena Hulthén et al
The Open Nutrition Journal. Vol. 2, p. 42-47
Journal article
2008

Effects of various traditional processing methods on the all-trans-beta-carotene content of orange-fleshed sweet potato

Anton Bengtsson, Agnes Namutebi, Marie Alminger et al
Journal of Food Composition and Analysis. Vol. 21, p. 134-143
Journal article
2008

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Marie Alminger, Charlotte Eklund Jonsson
European Journal of Nutrition. Vol. 6 (47), p. 294-300
Journal article
2007

Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics

Xin Mei Feng, Volkmar Passoth, Charlotte Eklund Jonsson et al
Food Microbiology. Vol. 24 (4), p. 393-402
Journal article
2006

Phytate and phytate-degrading enzymes in oats

Marie Alminger
J Swedish Seed Ass. Vol. 116 (1-2), p. 3-13
Journal article
2006

Microstructure control for ingredient processing

Maud Langton, G Richardson, Anne-Marie Hermansson et al
Gums and stabillisers for the food industry: 13th Gums and Stabilisers for the Food Industry Conference; Wrexham; United Kingdom; 20 June 2005 through 24 June 2005, p. 161-169
Paper in proceedings
2006

Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation

Charlotte Eklund Jonsson, Ann-Sofie Sandberg, Marie Alminger
Journal of Cereal Science. Vol. 44, p. 154-160
Journal article
2005

Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan

Ann-Katrin Haraldsson, Lena Rimsten, Marie Alminger et al
Journal of Cereal Science. Vol. 42 (2), p. 243-254
Journal article
2005

Degradation of phytate by High-Phytase Saccharomyces cerevisiae Strains during simulated gastrointestinal digestion

Ann-Katrin Haraldsson, Jenny Veide Vilg, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 53, p. 5438-5444
Journal article
2004

Phytate content is reduced and betaglucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Ann-Katrin Haraldsson, Lena Rimsten, Marie Alminger et al
Journal of the Science of Food and Agriculture. Vol. 84, p. 653-662
Journal article
2003

Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro

Susan Salovaara, Marie Alminger, Charlotte Eklund Jonsson et al
Journal of Agricultural and Food Chemistry. Vol. 51 (17), p. 5131-5136
Journal article
2002

Effects of malting on betaglucanase and phytase activity in barley grain

Lena Rimsten, Ann-Katrin Haraldsson, Roger Andersson et al
Journal of the Science of Food and Agriculture. Vol. 82, p. 904-912
Journal article
2002

Pathway of dephosphorylation of myo-inositol hexakisphosphate by phytate-degrading enzymes of legume seeds

Ralf Greiner, Marie Alminger, Nils-Gunnar Carlsson
Journal of Agricultural and Food Chemistry. Vol. 50 (23), p. 6865-6870
Journal article
2001

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate degrading enzyme of bakers yeast.

Ralf Greiner, Marie Alminger, Nils-Gunnar Carlsson
Journal of Agriculture and Food Chemistry. Vol. 49, p. 2228-2233
Journal article
2001

Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate

Mattias Fredrikson, P Biot, Marie Alminger et al
Journal of Agricultural and Food Chemistry. Vol. 49 (3), p. 1208-1212
Journal article
2001

Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)

Mattias Fredrikson, Marie Alminger, Nils-Gunnar Carlsson et al
Journal of the Science of Food and Agriculture. Vol. 81 (12), p. 1139-1144
Journal article
2001

Stereospecificty of myo-insotitol hexakisphosphate dephosphorylation by phytases of cereals

Ralf Greiner, Marie Alminger
Journal of Food Biochemistry. Vol. 25, p. 229-248
Journal article
2000

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate-degrading enzyme of Escherichia coli

Ralf Greiner, Nils-Gunnar Carlsson, Marie Alminger
Journal of Biotechnology. Vol. 84, p. 53-62
Journal article
1999

Purification and charaterization of a phytate-degrading enzyme from germinated oat

Ralf Greiner, Marie Alminger
Journal of the Science of Food and Agriculture. Vol. 79, p. 1453-1460
Journal article
1999

Idnetification of properties of a phytate-degrading enzyme from barley (Hordeum vulgare)

Ralf Greiner, Karl-Dieter Jany, Marie Alminger
Journal of Cereal Science. Vol. 31, p. 127-139
Journal article
1997

Phytate reduction in whole grains of wheat, rye, barley and oats during hydrothermal treatment

Kerstin Fredlund, Nils-Georg Asp, Marie Alminger et al
Journal of Cereal Science. Vol. 25, p. 83-91
Journal article
1997

Estimation of the bioavailability of iron and phosphorus in cereals using a dynamic in vitro gastrointestinal model

Marie Alminger, Mans Minekus, R. Havenaar
Journal of the Science of Food and Agriculture. Vol. 74, p. 99-106
Journal article
1996

Improved zinc and iron absorption from malted oats with reduced phytate content

Marie Alminger, Lena Rossander-Hulthén, Brittmarie Sandström et al
British Journal of Nutrition. Vol. 76, p. 677-688
Journal article
1995

Malting of oats in a pilot plant process.Effects of heat treatment, storage and soaking conditions on phytate reduction

Marie Alminger, Ann-Sofie Sandberg
Journal of Cereal Science. Vol. 21, p. 87-95
Journal article
1995

Iron deficiency among pregnant Pakistanis in Norway and the content of phytic acid in their diet

Brunvand L, C Henriksen, Marie Alminger et al
Gynecol. Scand.. Vol. 74, p. 520-525
Journal article
1995

Degradation of phytic acid by using varied sources of phytases in an oat-based nutritive solution fermented by Lactobacillus Plantarum Strain 299 V

Ingela M Marklinder, Kerstin Fredlund, Marie Alminger et al
Food Microbiology. Vol. 12, p. 487-495
Journal article
1992

Phytate reduction in oats during malting

Marie Alminger, Ann-Sofie Sandberg
Journal of Food Science. Vol. 57, p. 994-997
Journal article
1991

Phytate reduction in bread containing oat flour, oat bran or rye bran

Marie Alminger, Ann-Sofie Sandberg
Journal of Cereal Science. Vol. 14, p. 141-149
Journal article