Ingrid Undeland

Professor at Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland is professor in 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 for example on the so called pH-shift process and how it can be used to separate functional proteins from complex raw materials like by-products and seaweed. Recovered proteins are then evaluated from molecular, technofunctional and nutritional aspects.

Source: chalmers.se

Contact Details

Publications (105)
Projects (23)

Showing 105 publications

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

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

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

Cecilia Tullberg, G. E. Vegarud, Ingrid Undeland

Food Chemistry. Vol. 270, p. 527-537

Journal article

Show project

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

Journal article

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

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

Hanna Harrysson, Friederike Eimer, Maria Hayes et al

Journal of Applied Phycology. Vol. 30 (6), p. 3565-3580

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

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

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

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

Jenny Veide Vilg, Ingrid Undeland

Journal of Applied Phycology. Vol. 29 (1), p. 585-593

Journal 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

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

2017

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

Mehdi Abdollahi Khozaghi, Masoud Rezaei, Ali Jafarpour et al

Food Chemistry. Vol. 229, p. 695-709

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

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

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

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

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

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

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

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

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

Helgi Nolsøe, Sofia Marmon, Ingrid Undeland

The Open Food Science Journal. Vol. 5, p. 1-9

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

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

1998

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

Ingrid Undeland

Doctoral thesis

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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