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 122 publications
2020
A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
Mehdi Abdollahi, Ingrid Undeland
Food Chemistry. Vol. 332
Journal article
2020
Cultivation conditions affect the monosaccharide composition in Ulva fenestrata
Joakim Olsson, Gunilla B. Toth, Annelous Oerbekke et al
Journal of Applied Phycology. Vol. In Press
Journal article
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
Mursalin Sajib, Eva Albers, Markus Langeland et al
Scientific Reports. Vol. 2020 (10)
Journal article
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
Semhar Ghirmai, Linnea Eriksson, Haizhou Wu et al
Food and Bioprocess Technology
Journal article
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
2020
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Hildur I. Sveinsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason et al
Food Chemistry. Vol. 321
Journal article
2020
From stale bread and brewers spent grain to a new food source using edible filamentous fungi
R. Gmoser, Rikard Fristedt, Karin Larsson et al
Bioengineered Bugs. Vol. 11 (1), p. 582-598
Journal article
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
Flocculation and flotation to recover protein-enriched biomasses from shrimp boiling and peeling process waters - A case study
Bita Forghani Targhi, Ann-Dorit Moltke Sørensen, Johan Johannesson et al
ACS Sustainable Chemistry & Engineering
Journal article
2020
Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions
Mursalin Sajib, Ingrid Undeland
LWT - Food Science and Technology. Vol. 127
Journal article
2020
Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang et al
Food Chemistry. Vol. 327
Journal article
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
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
2020
Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata
Gunilla B. Toth, Hanna Harrysson, Niklas Wahlström et al
Journal of Applied Phycology. 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
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
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
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
Mehdi Abdollahi, John Axelsson, Nils-Gunnar Carlsson et al
Food Hydrocolloids. Vol. 96, p. 140-150
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
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, Maria Hayes, Friederike Eimer et al
Journal of Applied Phycology. Vol. 30 (6), p. 3565-3580
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
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
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
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
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
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
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
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
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
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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Showing 31 research projects
2019–2021
Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden
Ingrid Undeland
Food and Nutrition Science
Statens jordbruksverk
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)
2019–2023
BlueValue
Ingrid Undeland
Food and Nutrition Science
Bio-based Industries Joint Undertaking (BBI JU)
Region Västra Götaland
Chalmers
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
Bita Forghani Targhi
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
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
2016–2020
Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)
Ingrid Undeland
Food and Nutrition Science
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
Region Västra Götaland
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)
2014–2017
A sustainable and profitable Swedish seafood sector: Increased yield and value from limited marine resources (MareValue)
Ingrid Undeland
Food and Nutrition Science
VINNOVA
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
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
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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