Ingrid Undeland
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
Cultivation conditions affect the monosaccharide composition in Ulva fenestrata
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
From stale bread and brewers spent grain to a new food source using edible filamentous fungi
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
Oxidative Stability of Seafood
Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
Seafarm at Chalmers University of Technology
Imaging of Lipids in Microalgae with Coherent Anti-Stokes Raman Scattering Microscopy
Development of a new method for determination of total haem protein in fish muscle
Seafarm at Chalmers University of Technology
Compatible extraction of cellular components from brown seaweed
Brown seaweed biorefinery for food/feed ingredients, green materials, and bioenergy production
Vitamin B12 as a potential compliance marker for fish intake
Imaging lipids in live microalgae
Novel sources of omega-3 for food and feed
The Seaweed Biorefinery - Towards a Bio-Based Society
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
Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
Imaging lipids in live microalgae
Seafood for the Modern Consumer
Press Juice from herring (Clupea harengus) as a glaze for frozen herring fillets
Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
Seafood and health: What is the full story?
Seafood and health-the full story
The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art
Preventing lipid oxidation in seafood
Aqueous fish extract increases survival in the mouse model of cytostatic toxicity
Herring (Clupea harengus) supplemented diet influence risk factors for CVD in overweight subjects
Lipider med bioaktiv potential
Fish and Cardiovascular Health
Loss of redness (a*) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince
Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle
High efficiency alkaline protein extraction.
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage
Comparison between methods using low toxicity solvents for the extraction of lipids from herring
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage
Methods to evaluate fish freshness in research and industry
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Showing 34 research projects
Commercial exploitation of marine collagen and chitin from marine sources (BlueCC
Förstudie om hållbar och hälsosam proteinförsörjning i Västra Götaland
Kommersiell utvinning av kollagen och kitin från underutnyttjade marina arter (BlueCC )
Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden
Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs
Waste2Taste - Förädling av restprodukter med svampbioraffinaderi
Förädling av ryggben från sill till högvärdig livsmedelsingrediens
Biprodukter från sjömatsindustrin: lösningar för recirkulering tillbaks till livsmedelskedjan
Recovering values from aqueous herring processing side streams - AquaStream
Exploring Shellfish By-Products as sources of BlueBioactivities (BLUESHELL)
Nya strategier som kan stoppa blodets negativa roll för kvaliteten hos fisk
MareDura - Hållbart protein från marina råvaror
Utveckling av välsmakande sportnutritionsprodukt baserad på lyserade Svenska blåmusslor
MareDura i mat - för en hållbar framtid
Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)
Utvardering av kvalitet pa fisk (FoU-Kort Avancerat 2015-2017)
Extracting Novel Values from Aqueous Seafood Side Steams - NoVAqua
Förstudie till testbädd i marin bioteknik under Centrum för maritim näringsutveckling i Bohuslän
Improved quality and value of Nordic mackerel Products for the global market
Seaweed production systems with high value applications
Värdehöjning av processvatten från sillindustrin
Seaweeds for a Biobased Society - farming, biorefining and energy production (SEAFARM)
Utveckling av värdehöjande koncept för animala biprodukter
Pelagic Industry Processing Effluents: Innovative and Sustainable Solutions (PIPE)