Ingrid Undeland
Biträdande 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 aquatic 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 lipids and insoluble components in complex raw materials. Currently, development of cell-based model systems to test different aquatic isolates for antioxidative properties is also ongoing.
Source: chalmers.se
Projects
2017–2019
Recovering values from aqueous herring processing side streams - AquaStream
Ingrid Undeland
Food and Nutrition Science
Swedish Board of Agriculture
2016–2020
Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)
Ingrid Undeland
Food and Nutrition Science
Formas
2017–2020
Exploring Shellfish By-Products as sources of BlueBioactivities (BLUESHELL)
Ingrid Undeland
Food and Nutrition Science
Region Västra Götaland
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
Mistra
2013–2015
Gastrointestinal oxidation - a poorly studied process preventing optimal effects from our valuable omega-3 fatty acid resources
Ingrid Undeland
Food and Nutrition Science
Formas
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
2014–2017
A sustainable and profitable Swedish seafood sector: Increased yield and value from limited marine resources (MareValue)
Ingrid Undeland
Food and Nutrition Science
VINNOVA
2015–2018
Extracting Novel Values from Aqueous Seafood Side Steams - NoVAqua
Ingrid Undeland
Food and Nutrition Science
Nordic Innovation
2015–2019
Produktionssystem för alger med högvärdiga tillämpningar
Ingrid Undeland
Food and Nutrition Science
Eva Albers
Industrial Biotechnology
Swedish Foundation for Strategic Research (SSF)
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
2016–2021
Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)
Ingrid Undeland
Food and Nutrition Science
Formas
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
MareDura i mat - för en hållbar framtid
Ingrid Undeland
Food and Nutrition Science
VINNOVA
2015–2017
Utvardering av kvalitet pa fisk (FoU-Kort Avancerat 2015-2017)
Ingrid Undeland
Food and Nutrition Science
Region Västra Götaland
2016–2016
Utveckling av välsmakande sportnutritionsprodukt baserad på lyserade Svenska blåmusslor
Ingrid Undeland
Food and Nutrition Science
VINNOVA
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
2015–2019
Improved quality and value of Nordic mackerel Products for the global market
Ingrid Undeland
Food and Nutrition Science
Nordic Innovation
2012–2015
Pelagic Industry Processing Effluents: Innovative and Sustainable Solutions (PIPE)
Ingrid Undeland
Food and Nutrition Science
Nordic Innovation
2012–2013
Utveckling av värdehöjande koncept för animala biprodukter
Ingrid Undeland
Food and Nutrition Science
VINNOVA
2014–2014
Värdehöjning av processvatten från sillindustrin
Ingrid Undeland
Food and Nutrition Science
Länsstyrelsen i Västra Götalands län
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
There might be more projects where Ingrid Undeland participates, but you have to be logged in as a Chalmers employee to see them.
Publications
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 & technology. Vol. 52, p. 1229-1237
Scientific journal article - peer reviewed
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, Masoud Rezaei, Ali Jafarpour et al
Food Chemistry. Vol. 229, p. 695-709
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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 Sarathi Sen et al
Molecular nutrition & food research. Vol. 61 (3), p. Art no UNSP 1600400
Scientific journal article - peer reviewed
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 & function. Vol. 7 (8), p. 3458-3467
Scientific journal article - peer reviewed
2016
Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle
Mehdi Abdollahi, Sofia Marmon, Manat Chaijan et al
Food Chemistry. Vol. 212, p. 213-224
Scientific journal article - peer reviewed
2016
In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga
Lillie Cavonius, Eva Albers, Ingrid Undeland et al
Food & Function. Vol. 7 (4), p. 2016-2024
Scientific journal article - peer reviewed
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.
Chapter in monograph, book
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 & Function. Vol. 7 (2), p. 1176-1187
Scientific journal article - peer reviewed
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 & Function. Vol. 7 (3), p. 1401-1412
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2015
pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient
Lillie Cavonius, Eva Albers, Ingrid Undeland et al
Algae Biomass Summit, Washington D.C., 2015
Conference paper - non peer reviewed
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
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
Seafarm at Chalmers University of Technology
Jenny Veide Vilg, Ingrid Undeland, Eva Albers et al
The Swedish Maritime Day, April 20, Göteborg, Sweden
Conference poster
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2015
pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient
Lillie Cavonius, Eva Albers, Ingrid Undeland et al
Algal Research. Vol. 11, p. 95-102
Scientific journal article - peer reviewed
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. Vol. 96, p. 198-210
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2015
Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes
Nina Gringer, Seyed Vali Hosseini, Tore Svendsen et al
LWT- Food Science and Technology. Vol. 63 (1), p. 423-429
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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, Rósa Jónsdóttir et al
Journal of the Science of Food and Agriculture. Vol. 95 (15), p. 3096-3106
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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 G. Gabrielsson, Annette Almgren et al
European Journal of Nutrition. Vol. 54 (6), p. 945-958
Scientific journal article - peer reviewed
2014
Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products
Nina Gringer, Ali Osman, Henrik Hauch Nielsen et al
Journal of Food Processing & Technology. Vol. 5 (346)
Scientific journal article - peer reviewed
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
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
Compatible extraction of cellular components from brown seaweed
Jenny Veide Vilg, Eva Albers, Ingrid Undeland et al
36th Symposium on Biotechnology for Fuels and Chemicals, April 28-May 1, Clearwater Beach, FL, USA
Conference poster
2014
Seafarm at Chalmers University of Technology
Jenny Veide Vilg, Ingrid Undeland, Eva Albers et al
Bioeconomy development in Sweden
Conference poster
2014
Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods
Lillie Cavonius, Nils-Gunnar Carlsson, Ingrid Undeland et al
Analytical and Bioanalytical Chemistry. Vol. 406 (28), p. 7313-7322
Scientific journal article - peer reviewed
2014
Chapter 7 Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans
Britt G. Gabrielsson, Niklas Andersson, Ingrid Undeland et al
Antioxidants and Functional Components in Aquatic Foods. Hordur G. Kristinsson (Editor), p. 175-217
Chapter in monograph, book
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
Scientific journal article - peer reviewed
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, Mark Richards et al
Food Chemistry. Vol. 143, p. 392-397
Scientific journal article - peer reviewed
2013
Novel sources of omega-3 for food and feed
Charlotte Jacobsen, Bente Torstensen, Ingrid Undeland et al
European Journal of Lipid Science and Technology. Vol. 115 (12), p. 1347
Scientific journal article - peer reviewed
2013
The Seaweed Biorefinery - Towards a Bio-Based Society
Jenny Veide Vilg, Ingrid Undeland, Eva Albers et al
3rd Danish Algae Conference, AlgeCenter Danmark
Conference poster
2013
Imaging lipids in live microalgae
Lillie Cavonius, Helen Fink, Juris Kiskis et al
Algae Biomass Summit 2013
Conference poster
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2012
Seafood for the Modern Consumer
Ingrid Undeland,
Journal of Aquatic Food Product Technology. Vol. 21 (4), p. 287-288
Scientific journal article - peer reviewed
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
Imaging of lipids in live microalgae
Lillie Cavonius, Helen Fink, Juris Kiskis et al
Young Algaeneers 2012
Conference poster
2012
Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique -process characteristics and functionality of the isolates
P. K. Vareltzis, Ingrid Undeland,
Journal of the Science of Food and Agriculture. Vol. 92 (15), p. 3055-3064
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2012
Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing
Sofia Marmon, A. Krona, M. Langton et al
Journal of Agricultural and Food Chemistry. Vol. 60 (32), p. 7965-7972
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2012
Dietary herring improves plasma lipid profiles and reduces atherosclerosis in obese low-density lipoprotein receptor-deficient mice
Britt G. Gabrielsson, Johannes Wikström, Robert Jakubowicz et al
International Journal of Molecular Medicine. Vol. 29 (3), p. 331-37
Scientific journal article - peer reviewed
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 et al
The Open Food Science Journal. Vol. 5, p. 1-9
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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 et al
Journal of Agricultural and Food Chemistry. Vol. 57 (17), p. 7813-7825
Scientific journal article - peer reviewed
2009
The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art
Helgi Nolsöe, Ingrid Undeland,
Food Bioprocess Technology. Vol. 2 (1), p. 1-27
Scientific journal article - peer reviewed
2009
Seafood and health-the full story
Ingrid Undeland, Helen Lindqvist, Yun Chen et al
Marine Functional Foods, p. 174
Chapter in monograph, book
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 (Oxford, England). Vol. 196 (3), p. 303-14
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2008
Preventing lipid oxidation in seafood
Charlotte Jacobsen, Ingrid Undeland, Ivar Storrö et al
Improving seafood products for the consumer
Chapter in monograph, book
2008
Aqueous fish extract increases survival in the mouse model of cytostatic toxicity
Elmir Omerovic, Malin Lindbom, Truls Råmunddal et al
Journal of Experimental & Clinical Cancer Research. Vol. 4 (27), p. 81
Scientific journal article - peer reviewed
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, p. 1106–1113
Scientific journal article - peer reviewed
2007
Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Karin Larsson, Ingrid Undeland,
Journal of Agricultural and Food Chemistry. Vol. 55 (13), p. 5299-5305
Scientific journal article - peer reviewed
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 et al
Journal of Agricultural and Food Chemistry. Vol. 55 (22), p. 9027-9035
Scientific journal article - peer reviewed
2007
Changes in the Antioxidative Property of Herring (Clupea harengus) Press Juice during a Simulated Gastrointestinal Digestion
Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland et al
Journal of Agricultural and Food Chemistry. Vol. 55 (26), p. 10977-85
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2007
Evaluation of Occasional Nonresponse of a Washed Cod Mince Model to Hemoglobin (Hb)-Mediated Oxidation
Thippeswamy Sannaveerappa, Ann-Sofie Sandberg, Ingrid Undeland et al
Journal of Agricultural and Food Chemistry. Vol. 55 (11), p. 4429-4435
Scientific journal article - peer reviewed
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
Chapter in monograph, book
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
Scientific journal article - peer reviewed
2005
Lipider med bioaktiv potential
Ingrid Undeland,
FUNCTIONAL FOODS nutrition, medicin och livsmedelsvetenskap, p. 31-56
Chapter in monograph, book
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
Scientific journal article - peer reviewed
2005
Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation
Rong Li, Mark P Richards, Ingrid Undeland et al
Journal of Agricultural and Food Chemistry. Vol. 53 (3), p. 767-775
Scientific journal article - peer reviewed
2004
Hemoglobin-Mediated oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source
Ingrid Undeland, Hordur Kristinsson, Herbert Hultin et al
Journal of Agricultural and Food Chemistry. Vol. 52 (14), p. 4444-4451
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
2004
Fish and Cardiovascular Health
Ingrid Undeland, Lars Ellegård, Ann-Sofie Sandberg et al
Scand. J. Nutr. . Vol. 48 (3), p. 119-130
Scientific journal article - peer reviewed
2004
Hemoglobin catalyzed oxidation of washed cod muscle phospholipids effect from pH and hemoglobin source
Ingrid Undeland, Hordur Kristinsson, Herbert Hultin et al
J. Agric. Food Chem. Vol. 52 (14), p. 4444-4451
Scientific journal article - peer reviewed
2003
Preservation of muscle protein products
Herbert Hultin, Ingrid Undeland, M.P. Richards et al
Patent
2003
Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids
Ingrid Undeland, Herburt Hultin, M.P Richards et al
Journal of Agricultural and Food Chemistry. Vol. 51, p. 3111-3119
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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 et al
Journal of Agricultural and Food Chemistry. Vol. 50, p. 7371-7379
Scientific journal article - peer reviewed
2002
Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle
Ingrid Undeland, Mark Richards, Herbert Hultin et al
Journal of Agricultural and Food Chemistry. Vol. 50 (23), p. 6847-6853
Scientific journal article - peer reviewed
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 et al
Journal of Agricultural and Food Chemistry. Vol. 47 (2), p. 524-532
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
1998
Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage
Ingrid Undeland, Mats Stading, Hans Lingnert et al
Journal of the Science of Food and Agriculture. Vol. 78 (3), p. 441-450
Scientific journal article - peer reviewed
1998
Comparison between methods using low toxicity solvents for the extraction of lipids from herring
Ingrid Undeland, Magnus Härröd, Hans Lingnert et al
Food Chemistry. Vol. 3 (31), p. 355-365
Scientific journal article - peer reviewed
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
Scientific journal article - peer reviewed
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 & Technology. Vol. 8, p. 258-265
Scientific journal article - peer reviewed
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 et al
Journal of the American Oil Chemists Society. Vol. 75 (5), p. 581-590
Scientific journal article - peer reviewed