Ingrid Undeland

2020

Cultivation conditions affect the monosaccharide composition in Ulva fenestrata

2020

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Comparative survival and growth performance of European lobster Homarus gammarus post-larva reared on novel feeds

2020

Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

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

2020

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

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

2020

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

2020

Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata

Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study

A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

Aquafeed ingredient production from herring (Clupea harengus) by-products using pH-shift processing: Effect from by-product combinations, protein solubilization-pH and centrifugation force

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

2019

Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids – Role of oil origin, added tocopherols and lipolytic activity

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature

2019

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

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

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

2018

A Strategy for the Sequential Recovery of Biomacromolecules from Red Macroalgae Porphyra umbilicalis Kützing

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

Dietary Protein Sources Beyond Proteins and Amino Acids - A Comparative Study of the Small Molecular Weight Components of Meat and Fish using Metabolomics

pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed Saccharina latissima—effects of osmotic shock, water volume and temperature

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

Herring and chicken/pork meals lead to differences in plasma levels of TCA intermediates and arginine metabolites in overweight and obese men and women.

2017

Effects of marine oils, digested with human fluids, on cellular viability and stress protein expression in human intestinal Caco-2 cells

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

Oxidative Stability of Seafood

2016

In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga

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

2016

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

2016

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

The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Effects of pH-shift processing on the bioaccessibility of lipids in the microalgae Nannochloropsis – an in vitro model approach

2015

Herring and beef meals lead to differences in plasma 2-aminoaidipic acid, β-alanine, 4-hydroxyproline, cetoleic acid and docosahexaenoic acid concentrations in overweight men

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

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes

Seafarm at Chalmers University of Technology

Effect of solvent system and biomass pretreatment method on the yield and quality of fatty acids from Saccharina latissima

Imaging of Lipids in Microalgae with Coherent Anti-Stokes Raman Scattering Microscopy

2015

Seasonal and spatial variation in biochemical composition of Saccharina latissima during a potential harvesting season for Western Sweden

2015

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Development of a new method for determination of total haem protein in fish muscle

Extraction of fatty acids from Saccharina latissima –effects of solvent system and biomass pretreatment method

Seafarm at Chalmers University of Technology

Compatible extraction of cellular components from brown seaweed

Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation

2014

Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods

Brown seaweed biorefinery for food/feed ingredients, green materials, and bioenergy production

Chapter 7 Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Vitamin B12 as a potential compliance marker for fish intake

Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles

Imaging lipids in live microalgae

Novel sources of omega-3 for food and feed

The Seaweed Biorefinery - Towards a Bio-Based Society

Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique -process characteristics and functionality of the isolates

Imaging of lipids in live microalgae

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

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

Imaging lipids in live microalgae

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Dietary herring improves plasma lipid profiles and reduces atherosclerosis in obese low-density lipoprotein receptor-deficient mice

Seafood for the Modern Consumer

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

Press Juice from herring (Clupea harengus) as a glaze for frozen herring fillets

2011

Application of Filtration to Recover Solubilized Proteins During pH-Shift Processing of Blue Whiting (Micromesistius poutassou); Effects on Protein Yield and Qualities of Protein Isolates

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

Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

Removal of lipids, dioxins and polychlorinated biphenyls during production of protein isolates from Baltic herring (Clupea harengus) using pH-shift processes

Influence of herring (Clupea harengus) and herring fractions on metabolic status in rats fed a high energy diet.

Seafood and health: What is the full story?

Seafood and health-the full story

Herring (Clupea harengus) intake influences lipoproteins but not inflammatory and oxidation markers in overweight men

The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art

Removal of lipids and diarrhetic shellfish poisoning toxins (DSP) from blue mussels (Mytilus edulis) by an acid or alkaline protein solubilization technique

Preventing lipid oxidation in seafood

2008

Aqueous fish extract increases survival in the mouse model of cytostatic toxicity

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

Changes in the Antioxidative Property of Herring (Clupea harengus) Press Juice during a Simulated Gastrointestinal Digestion

Herring (Clupea harengus) supplemented diet influence risk factors for CVD in overweight subjects

Evaluation of Occasional Nonresponse of a Washed Cod Mince Model to Hemoglobin (Hb)-Mediated Oxidation

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

Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince

Inhibitory effect of known antioxidants and of press juice from herring (Clupea harengus) light muscle on the generation of free radicals in human monocytes

Will structured Supervision give Ph.D.-students better support compared to more 'ad-hoc' supervision?

Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation

Lipider med bioaktiv potential

Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process

Fish and Cardiovascular Health

Hemoglobin-Mediated oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source

Hemoglobin catalyzed oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source

Loss of redness (a*) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince

Preservation of muscle protein products

Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids

Thongraung, C. Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Lipid Oxidation in Herring Fillets (Clupea harengus) During Ice Storage Measured by a Commercial Hybrid Gas-sensor Array System

Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle

Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process.

High efficiency alkaline protein extraction.

Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of pre-freezing storage.

Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

Comparison between methods using low toxicity solvents for the extraction of lipids from herring

Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage

Methods to evaluate fish freshness in research and industry

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle and skin, stored separately or as intact fillets.