Ingrid Undeland is professor of Food science. Her research deals primarily with ways of optimizing the use of marine raw materials (fish, shellfish, algae) through development of efficient quality preserving techniques, and through isolation of high value functional and/or bioactive compounds. Within the quality preservation area, a primary focus is lipid oxidation and how this destructive reaction is affected by pro- and antioxidants in the raw material/food product itself, as well as in the gastrointestinal tract. Within the isolation area, research is conducted on how to concentrate proteins from complex marine raw materials such as seaweed, filleting by-products and seafood process waters. Techniques used are for example the pH-shift process and flocculation-flotation. Recovered proteins are then evaluated from molecular, technofunctional and nutritional aspects.
Showing 123 publications
Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima (Linnaeus) J. V. Lamouroux using three different methods
Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
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Showing 33 research projects