Ingrid Undeland

Full Professor at Food and Nutrition Science

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.

Source: chalmers.se

Showing 112 publications

2020

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

James Hinchcliffe, Adam Powell, Markus Langeland et al
Aquaculture Research. Vol. 51 (1), p. 102-113
Journal article
Show project
2020

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

Haizhou Wu, Semhar Ghirmai, Ingrid Undeland
Food Chemistry. Vol. 316
Journal article
2020

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

Bita Forghani Targhi, Anna Ström, Romain Bordes et al
Food Chemistry. Vol. 302, p. 125299-
Journal article
Show project
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. In Press
Journal article
2019

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

James Hinchcliffe, Nils-Gunnar Carlsson, Elisabeth Jönsson et al
Animal Feed Science and Technology. Vol. 247 , p. 273-284
Journal article
Show project
Show project
2019

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

Mehdi Abdollahi, Ingrid Undeland
LWT - Food Science and Technology. Vol. 101, p. 678-684
Journal article
2019

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

Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour et al
International Journal of Food Science and Technology. Vol. 54 (3), p. 762-770
Journal article
2019

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

Hanna Harrysson, Birgitta Swolin, Michael Axelsson et al
International Journal of Food Science and Technology. Vol. in press
Journal article
2019

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

Hanna Harrysson, Venkat Rao Konasani, Gunilla B. Toth et al
ACS Sustainable Chemistry & Engineering. Vol. 7 (15), p. 12688-12691
Journal article
Show project
2018

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

Mehdi Abdollahi Khozaghi, Masoud Rezaei, Jafarpour Ali et al
Food Chemistry. Vol. 242, p. 568-578
Journal article
2018

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

Mehdi Abdollahi Khozaghi, Ingrid Undeland
Food and Bioprocess Technology. Vol. 11 (9), p. 1733-1749
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
2018

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

Niklas Wahlström, Hanna Harrysson, Ingrid Undeland et al
Industrial & Engineering Chemistry Research. Vol. 57 (1), p. 42-53
Journal article
2018

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

Inger Beate Standal, Revilija Mozuraityte, T. Rustad et al
Journal of Aquatic Food Product Technology. Vol. 27 (3), p. 338-357
Journal article
2017

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

P. Jamnik, K. Istenic, T. Kostomaj et al
Food Technology and Biotechnology. Vol. 55 (3), p. 360-367
Journal article
2017

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

Alastair Ross, ANDREW VINCENT, Otto Savolainen et al
FASEB Journal. Vol. 31 (suppl 1), p. abstr. 652.13-
Magazine article
2017

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

Lillie Cavonius, Ingrid Undeland
International Journal of Food Science and Technology. Vol. 52 (5), p. 1229-1237
Journal article
2017

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

ANDREW VINCENT, Otto Savolainen, Partho Sen et al
Molecular nutrition & food research. Vol. 61 (3), p. Art no UNSP 1600400-
Journal article
2017

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

Cecilia Tullberg, G. E. Vegarud, Ingrid Undeland et al
Nutrients. Vol. 9 (11), p. 1213-
Journal article
2016

Oxidative Stability of Seafood

Ingrid Undeland
In: Hu, M., Jacobsen, C. (Eds.), Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press and AOCS Press, p. 391-460
Book chapter
2016

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

Lillie Cavonius, Eva Albers, Ingrid Undeland
Food and Function. Vol. 7 (4), p. 2016-2024
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

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

Rósa Jónsdóttir, Margrét Geirsdóttir, Patricia Y. Hamaguchi et al
Journal of the Science of Food and Agriculture (6), p. 2125-2135
Journal article
2016

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

Nina Gringer, Hamed Safafar, Axelledu Mesnildot et al
Food Chemistry. Vol. 194, p. 1164-1171
Journal article
2016

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

Mehdi Abdollahi Khozaghi, Sofia Marmon, Manat Chaijan et al
Food Chemistry. Vol. 212, p. 213-224
Journal article
2015

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

Lillie Cavonius, Ingrid Undeland
Lipidforum Symposium, Reykjavik, June 2015
Conference poster
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

Alastair Ross, Cecilia Svelander, Ingrid Undeland et al
Journal of Nutrition. Vol. 145 (11), p. 2456-2463
Journal article
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
2015

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

Lillie Cavonius, Eva Albers, Ingrid Undeland
Algae Biomass Summit, Washington D.C., 2015
Conference contribution
2015

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

Cecilia Svelander, Britt Gabrielsson, Annette Almgren et al
European Journal of Nutrition. Vol. 54 (6), p. 945-958
Journal article
2015

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

Nina Gringer, Seyed Vali Hesseini, Tore Svendsen et al
LWT - Food Science and Technology. Vol. 63 (1), p. 423-429
Journal article
2015

Seafarm at Chalmers University of Technology

Jenny Veide Vilg, Ingrid Undeland, Eva Albers
The Swedish Maritime Day, April 20, Göteborg, Sweden
Conference poster
2015

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

Giorgia Tibaldero, Joshua Mayers, Eva Albers et al
28th Lipidforum Symposium, June 3-6, Reykjavik, Iceland
Conference poster
2015

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

Lillie Cavonius, Helen Fink, Juris Kiskis et al
Plant Physiology. Vol. 167 (3), p. 603-616
Journal article
2015

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

Jenny Veide Vilg, Göran M. Nylund, Tony Werner et al
Botanica Marina. Vol. 58 (6), p. 435-447
Journal article
2015

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

Lillie Cavonius, Eva Albers, Ingrid Undeland
Algal Research. Vol. 11, p. 95-102
Journal article
2015

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

Ali Osman, Nina Gringer, Tore Svendsen et al
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. Vol. 96, p. 198-210
Journal article
2015

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

Manat Chaijan, Ingrid Undeland
Food Chemistry. Vol. 173, p. 1133-1141
Journal article
2014

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

Giorgia Tibaldero, Joshua Mayers, Eva Albers et al
4th Nordic Seaweed Conference, October 8-9, Grenaa, Denmark
Conference poster
2014

Seafarm at Chalmers University of Technology

Jenny Veide Vilg, Ingrid Undeland, Eva Albers
Bioeconomy development in Sweden
Conference poster
2014

Compatible extraction of cellular components from brown seaweed

Jenny Veide Vilg, Eva Albers, Ingrid Undeland
36th Symposium on Biotechnology for Fuels and Chemicals, April 28-May 1, Clearwater Beach, FL, USA
Conference poster
2014

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

Thippeswamy Sannaveerappa, He Cai, M. P. Richards et al
Food Chemistry. Vol. 143, p. 392-397
Journal article
2014

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

Lillie Cavonius, Nils-Gunnar Carlsson, Ingrid Undeland
Analytical and Bioanalytical Chemistry. Vol. 406 (28), p. 7313-7322
Journal article
2014

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

Jenny Veide Vilg, Ingrid Undeland, Ulrica Edlund et al
2nd International Conference on Algal Biorefinery, August 27-29, Lyngby, Denmark
Conference poster
2014

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

Britt Gabrielsson, Niklas Andersson, Ingrid Undeland
Antioxidants and Functional Components in Aquatic Foods. Hordur G. Kristinsson (Editor), p. 175-217
Book chapter
2014

Vitamin B12 as a potential compliance marker for fish intake

Nathalie Scheers, Helen Lindqvist, Anna-Maria Langkilde et al
European Journal of Nutrition. Vol. 53 (6), p. 1327-1333
Journal article
2014

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

Nina Gringer, Ali Osman, H. H. Nielsen et al
Journal of Food Processing & Technology. Vol. 5 (346)
Journal article
2013

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

S. Y. Park, Ingrid Undeland, T. Sannaveerappa et al
Meat Science. Vol. 95 (1), p. 110-117
Journal article
2013

Imaging lipids in live microalgae

Lillie Cavonius, Helen Fink, Juris Kiskis et al
Algae Biomass Summit 2013
Conference poster
2013

Novel sources of omega-3 for food and feed

Charlotte Jacobsen, Bente Torstensen, Ingrid Undeland
European Journal of Lipid Science and Technology. Vol. 115 (12), p. 1347-
Journal article
2013

The Seaweed Biorefinery - Towards a Bio-Based Society

Jenny Veide Vilg, Ingrid Undeland, Eva Albers
3rd Danish Algae Conference, AlgeCenter Danmark
Conference poster
2013

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

Sofia Marmon, Ingrid Undeland
Food Chemistry. Vol. 138 (1), p. 214-219
Journal article
2012

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

Patroklos Vareltzis, Ingrid Undeland
Journal of the Science of Food and Agriculture. Vol. 92 (15), p. 3055-3064
Journal article
2012

Imaging of lipids in live microalgae

Lillie Cavonius, Helen Fink, Juris Kiskis et al
Young Algaeneers 2012
Conference poster
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
Journal article
2012

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

G. Hyldig, B. M. Jorgensen, Ingrid Undeland et al
Journal of Food Science. Vol. 77 (9), p. S288-S293
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

Imaging lipids in live microalgae

Lillie Cavonius, Helen Fink, Juris Kiskis et al
Novel Sources of Omega-3 in Food and Feed, Copenhagen 2012
Conference poster
2012

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

Britt Gabrielsson, Johannes Wikström, Robert Jakubowicz et al
International Journal of Molecular Medicine. Vol. 29 (3), p. 331-37
Journal article
2012

Seafood for the Modern Consumer

Ingrid Undeland
Journal of Aquatic Food Product Technology. Vol. 21 (4), p. 287-288
Journal article
2012

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

Sofia Marmon, A. Krona, Maud Langton et al
Journal of Agricultural and Food Chemistry. Vol. 60 (32), p. 7965-7972
Journal article
2011

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

Lillie Cavonius, Ingrid Undeland
WEFTA 2011
Conference poster
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
2010

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

Sofia Marmon, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 58 (19), p. 10480-10486
Journal article
2009

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

Sofia Marmon, Per Liljelind, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 57 (17), p. 7813-7825
Journal article
2009

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

Helen Lindqvist, Ann-Sofie Sandberg, Ingrid Undeland et al
Acta Physiologica. Vol. 196 (3), p. 303-14
Journal article
2009

Seafood and health: What is the full story?

Ingrid Undeland, Helen Lindqvist, Yun Chen-Yun et al
Marine Functional Food, p. 17-87
Book chapter
2009

Seafood and health-the full story

Ingrid Undeland, Helen Lindqvist, Yun Chen et al
Marine Functional Foods, p. 174-
Book chapter
2009

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

Helen Lindqvist, Anna Maria Langkilde, Ingrid Undeland et al
British Journal of Nutrition. Vol. 101 (3), p. 383-90
Journal article
2009

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

Helgi Nolsöe, Ingrid Undeland
Food and Bioprocess Technology. Vol. 2 (1), p. 1-27
Journal article
2008

Preventing lipid oxidation in seafood

Charlotte Jacobsen, Ingrid Undeland, Ivar Storrö et al
Improving seafood products for the consumer, p. 426-460
Book chapter
2008

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

Patroklos Vareltzis, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 56 (10), p. 3675-3681
Journal article
2008

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

Elmir Omerovic, Malin Lindbom, Truls Råmunddal et al
Journal of Experimental and Clinical Cancer Research. Vol. 4 (27), p. 81-
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

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

Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 55 (26), p. 10977-85
Journal article
2007

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

Helen Lindqvist, Anna-Maria Langkilde, Ingrid Undeland et al
European Journal of Clinical Nutrition. Vol. 61 (9), p. 1106-1113
Journal article
2007

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

Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 55 (11), p. 4429-4435
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
2007

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

Thippeswamy Sannaveerappa, Nils-Gunnar Carlsson, Ann-Sofie Sandberg et al
Journal of Agricultural and Food Chemistry. Vol. 55 (23), p. 9581-9591
Journal article
2006

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

Gudjon Gunnarsson, Ingrid Undeland, Thippeswamy Sannaveerappa et al
Journal of Agricultural and Food Chemistry. Vol. 54 (21), p. 8212-8221
Journal article
2006

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

Ingrid Undeland
Shifting perspectives in engineering education, Michael Chrsitie (Editor), C-Selt, Chalmers., p. 351-360
Book chapter
2005

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

Rong Li, M. P. Richards, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 53 (3), p. 767-775
Journal article
2005

Lipider med bioaktiv potential

Ingrid Undeland
FUNCTIONAL FOODS – nutrition, medicin och livsmedelsvetenskap, p. 31-56
Book chapter
2005

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

Ingrid Undeland, Ingela Gangby, Karin Wendin et al
Journal of Agricultural and Food Chemistry. Vol. 53 (14), p. 5625-5634
Journal article
2004

Fish and Cardiovascular Health

Ingrid Undeland, Lars Ellegård, Ann-Sofie Sandberg
Scand. J. Nutr.. Vol. 48 (3), p. 119-130
Journal article
2004

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

Ingrid Undeland, Hordur G Kristinsson, Herbert Hultin
Journal of Agricultural and Food Chemistry. Vol. 52 (14), p. 4444-4451
Journal article
2004

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

Ingrid Undeland, Hordur G Kristinsson, Herbert Hultin
J. Agric. Food Chem. Vol. 52 (14), p. 4444-4451
Journal article
2004

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

Daniel Wetterskog, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 52 (24), p. 7214-7221
Journal article
2003

Preservation of muscle protein products

Herbert Hultin, Ingrid Undeland, M.P. Richards
Patent
2003

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

Ingrid Undeland, Herburt Hultin, M.P Richards
Journal of Agricultural and Food Chemistry. Vol. 51, p. 3111-3119
Journal article
2003

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

Ingrid Undeland, Stephen Kelleher, Herbert Hultin et al
J. Agric. Food Chem.. Vol. 51 (14), p. 3992-3998
Journal article
2003

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

Ingrid Undeland, Stephan Kelleher, Herbert Hultin et al
Journal of Agricultural and Food Chemistry. Vol. 51 (14), p. 3292-3298
Journal article
2003

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

Haugen Jon-Erik, Ingrid Undeland
Journal of Agricultural and Food Chemistry. Vol. 51 (3), p. 752-759
Journal article
2002

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

Ingrid Undeland, M. P. Richards, Herbert Hultin
Journal of Agricultural and Food Chemistry. Vol. 50 (23), p. 6847-6853
Journal article
2002

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

Ingrid Undeland, S.D Kelleher, Herbert Hultin
Journal of Agricultural and Food Chemistry. Vol. 50, p. 7371-7379
Journal article
2000

High efficiency alkaline protein extraction.

Herbert Hultin, S.D. Kelleher, Y. Feng et al
Patent
1999

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

Ingrid Undeland, Gunnar Hall, Hans Lingnert
Journal of Agricultural and Food Chemistry. Vol. 47 (2), p. 524-532
Journal article
1999

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

Ingrid Undeland, Hans Lingnert
Journal of Agricultural and Food Chemistry. Vol. 47 (5), p. 2075-2081
Journal article
1998

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

Ingrid Undeland, Mats Stading, Hans Lingnert
Journal of the Science of Food and Agriculture. Vol. 78 (3), p. 441-450
Journal article
1998

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

Ingrid Undeland, Magnus Härröd, Hans Lingnert
Food Chemistry. Vol. 3 (31), p. 355-365
Journal article
1998

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

Ingrid Undeland, Bo Ekstrand
Journal of Agricultural and Food Chemistry. Vol. 46 (6), p. 2319-2328
Journal article
1997

Methods to evaluate fish freshness in research and industry

G Ólafsdóttir, E Martinsdóttir, J Oehlenschläger et al
Trends in Food Science and Technology. Vol. 8, p. 258-265
Journal article
1997

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

Ingrid Undeland, Bo Ekstrand, Hans Lingnert
JAOCS, Journal of the American Oil Chemists Society. Vol. 75 (5), p. 581-590
Journal article

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Showing 29 research projects

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
European Commission (Horizon 2020)

2018–2021

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Nathalie Scheers Food and Nutrition Science
João Pedro Trigo Food and Nutrition Science
Formas

2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture

2018–2021

Waste2Taste - Förädling av restprodukter med svampbioraffinaderi

Ingrid Undeland Food and Nutrition Science
Tillväxtverket

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Swedish Board of Agriculture
Västfem AB

2018–2020

Scary Seafood

Ingrid Undeland Food and Nutrition Science
Statens jordbruksverk

2017–2018

Biprodukter från sjömatsindustrin: lösningar för recirkulering tillbaks till livsmedelskedjan

Ingrid Undeland Food and Nutrition Science
VINNOVA

2017–2019

Recovering values from aqueous herring processing side streams - AquaStream

Ingrid Undeland Food and Nutrition Science
Swedish Board of Agriculture

2017–2020

Exploring Shellfish By-Products as sources of BlueBioactivities (BLUESHELL)

Ingrid Undeland Food and Nutrition Science
Region Västra Götaland

2017–2020

Nya strategier som kan stoppa blodets negativa roll för kvaliteten hos fisk

Ingrid Undeland Food and Nutrition Science
Formas

2016–2018

MareDura - Hållbart protein från marina råvaror

Ingrid Undeland Food and Nutrition Science
VINNOVA

2016–2016

Utveckling av välsmakande sportnutritionsprodukt baserad på lyserade Svenska blåmusslor

Ingrid Undeland Food and Nutrition Science
VINNOVA

2016–2016

MareDura i mat - för en hållbar framtid

Ingrid Undeland Food and Nutrition Science
VINNOVA

2016–2021

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Ingrid Undeland Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Marie Alminger Food and Nutrition Science
Anna Ström Applied Chemistry
Romain Bordes Applied Chemistry
Formas

2015–2017

Utvardering av kvalitet pa fisk (FoU-Kort Avancerat 2015-2017)

Ingrid Undeland Food and Nutrition Science
Region Västra Götaland

2015–2018

Extracting Novel Values from Aqueous Seafood Side Steams - NoVAqua

Ingrid Undeland Food and Nutrition Science
Nordic Innovation

2015–2015

Förstudie till testbädd i marin bioteknik under Centrum för maritim näringsutveckling i Bohuslän

Ingrid Undeland Food and Nutrition Science
Västra Götalandsregionen, Regional development committee

2015–2019

Improved quality and value of Nordic mackerel Products for the global market

Ingrid Undeland Food and Nutrition Science
Nordic Innovation

2015–2019

Seaweed production systems with high value applications

Ingrid Undeland Food and Nutrition Science
Eva Albers Industrial Biotechnology
Joakim Olsson Industrial Biotechnology
Swedish Foundation for Strategic Research (SSF)

2014–2018

Development of NOvel, high‐quality MArine aquaCULTURE in Sweden ‐ with focus on environmental and economic sustainability (NOMACULTURE)

Torsten Wik Automatic Control
Ingrid Undeland Food and Nutrition Science
The Swedish Foundation for Strategic Environmental Research (Mistra)

2014–2014

Värdehöjning av processvatten från sillindustrin

Ingrid Undeland Food and Nutrition Science
Länsstyrelsen i Västra Götalands län

2013–2017

Seaweeds for a Biobased Society - farming, biorefining and energy production (SEAFARM)

Eva Albers Industrial biotechnology
Jenny Veide Vilg Industrial biotechnology
Ingrid Undeland Food and Nutrition Science
Joakim Olsson Industrial Biotechnology
Formas

2012–2013

Utveckling av värdehöjande koncept för animala biprodukter

Ingrid Undeland Food and Nutrition Science
VINNOVA

2012–2015

Preserving the positive health effects in innovative pelagic fish products through the value chain (ProHealthPelagic)

Ingrid Undeland Food and Nutrition Science
The research council of Norway

2012–2015

Pelagic Industry Processing Effluents: Innovative and Sustainable Solutions (PIPE)

Ingrid Undeland Food and Nutrition Science
Nordic Innovation

2011–2014

Novel solutions to a bloody problem preventing full utilization of our marine resources -an interdisciplinary approach

Ingrid Undeland Food and Nutrition Science
Formas
Swedish Board of Agriculture

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