Marie Alminger

Biträdande professor vid Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Marie Almingers forskning är inriktad på bioaktiva föreningar i livsmedel med fokus på karakterisering av vegetabiliska råvaror, och studier av samband mellan olika processtekniker, fysikalisk-kemiska reaktioner i livsmedelsmatriser och hälsa. Gruppens forskning omfattar även studier kring hållbar användning av råvaror, med inriktning på att skapa mervärden från livsmedelskedjans restprodukter genom att återinföra värdefulla komponenter för produktion av nya livsmedel. Global livsmedelsäkerhet utgör en ytterligare del av forskningen, i samverkan med universitet i östra Afrika pågår projekt kring att identifiera strategier för att förbättra tillgången till näringsrika livsmedel och minska utbredningen av undernäring och brist-sjukdomar.

Källa: chalmers.se

Visar 74 publikationer

2019

INFOGEST static in vitro simulation of gastrointestinal food digestion

A. Brodkorb, L. Egger, Marie Alminger et al
Nature Protocols. Vol. 14 (4), p. 991-1014
Artikel i vetenskaplig tidskrift
2019

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Gabriel Barbosa, Lovisa Eliasson, Maria Ehrnell et al
Food Science and Nutrition. Vol. 7 (3), p. 1017-1026
Artikel i vetenskaplig tidskrift
2019

Tailoring bilberry powder functionality through preprocessing and drying

Lovisa Eliasson, Gabriel Barbosa, Maria Ehrnell et al
Food Science and Nutrition
Artikel i vetenskaplig tidskrift
2019

Optimization of process parameters for mechanical extraction of banana juice using response surface methodology

Nuria Majaliwa, Oscar Kibazohi, Marie Alminger
Journal of Food Science and Technology
Artikel i vetenskaplig tidskrift
2018

Barley products of different fibre composition selectively change microbiota composition in rats

Olena Prykhodko, Frida Fåk Hållenius, Cristina Teixeira et al
Molecular Nutrition and Food Research. Vol. 62 (19), p. 1-10
Artikel i vetenskaplig tidskrift
2018

Impact of food processing on rye product properties and their in vitro digestion

D. Johansson, Jose, L. Vasquez Gutierrez, Rikard Landberg et al
European Journal of Clinical Nutrition. Vol. 57, p. 1651-1666
Artikel i vetenskaplig tidskrift
2018

Supercritical extraction of bilberry (Vaccinum myrtillus L.) seed oil: Fatty acid composition and antioxidant actvitiy

Graziele Gustinelli, Lovisa Eliasson, Cecilia Svelander et al
Journal of Supercritical Fluids. Vol. 135, p. 91-97
Artikel i vetenskaplig tidskrift
2018

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Daniel P. Johansson, Roger Andersson, Marie Alminger et al
Food Hydrocolloids. Vol. 77, p. 49-56
Artikel i vetenskaplig tidskrift
2018

Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

Graziele Gustinelli Carvalho, Lovisa Eliasson, Cecilia Svelander et al
Journal of Food Quality. Vol. 2018, p. 1-10
Artikel i vetenskaplig tidskrift
2018

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Evelina Höglund, Lovisa Eliasson, Gabriel Oliveira et al
LWT - Food Science and Technology. Vol. 92, p. 422-428
Artikel i vetenskaplig tidskrift
2017

Berries: Cultivation and environmental factors, effects on the phenolic compounds content

Renata, Adriana Labanca, Gabriel Barbosa de Oliveira, Marie Alminger
African Journal of Agricultural Research. Vol. 12 (19), p. 1602-1606
Artikel i vetenskaplig tidskrift
2017

Supercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation

Renata Adriana Labanca, Cecilia Svelander, Eliasson Lovisa et al
International Journal of Research. Vol. 04 (10), p. 563-572
Artikel i vetenskaplig tidskrift
2017

Impact of food processing on rye product properties and their in vitro digestion

Daniel Johansson, Jose, L. Vasquez Gutierrez, Rikard Landberg et al
European Journal of Nutrition, p. 1-16
Artikel i vetenskaplig tidskrift
2016

Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation

Cristina Teixeira, Margareta Nyman, Roger Andersson et al
Bioactive Carbohydrates and Dietary Fibre. Vol. 9, p. 7-13
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2016

Effects of variety and steeping conditions on some barley components associated with colonic health

Cristina Teixeira, Margareta Nyman, Roger Andersson et al
Journal of the Science of Food and Agriculture. Vol. 96 (14), p. 4821-4827
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2015

Mind the gap - deficits in our knowledge of aspects impacting bioavailability of phytochemicals and their metabolites - a position paper focusing on carotenoids and polyphenols

T. Bohn, Gordon J. McDougall, Amparo Alegria et al
Molecular Nutrition and Food Research. Vol. 59 (7), p. 1307-13231-17-
Artikel i vetenskaplig tidskrift
2015

Deficits in our comprehension on bioavailability aspects of phytochemicals - a position paper

T. Bohn, G. McDougall, Marie Alminger et al
Annals of Nutrition and Metabolism. Vol. 67, p. 129-130
Artikel i övriga tidskrifter
2014

In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

Marie Alminger, A. M. Aura, T. Bohn et al
Comprehensive Reviews in Food Science and Food Safety. Vol. 13 (4), p. 413-436
Artikel i vetenskaplig tidskrift
2014

A standardised static in vitro digestion method suitable for food - an international consensus

M. Minekus, Marie Alminger, P. Alvito et al
Food and Function. Vol. 5 (6), p. 1113-1124
Artikel i vetenskaplig tidskrift
2012

Daily intake of fruit and vegetable soups processed in different ways increases human serum beta-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Rebeca Martinez-Tomas, F. Perez-Llamas, M. Sanchez-Campillo et al
Food Chemistry. Vol. 134 (1), p. 127-133
Artikel i vetenskaplig tidskrift
2012

Structural design of natural plant based foods to promote nutritional quality

Sandra van Buggenhout, Lilia Ahrné, Marie Alminger et al
Trends in Food Science and Technology. Vol. 24 (1), p. 47-59
Artikel i vetenskaplig tidskrift
2012

Starch microstructure and starch hydrolysis in barley and oat tempe during in vitro digestion

Marie Larsson Alminger, Charlotte Eklund Jonsson, Siv Kidman et al
Food Digestion. Vol. 3 (1-3), p. 53-62
Artikel i vetenskaplig tidskrift
2012

Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion.

Marie Larsson Alminger, Charlotte Eklund Jonsson, Siv Kidman et al
Food Digestion. Vol. 3, p. 53-62
Artikel i vetenskaplig tidskrift
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
Artikel i vetenskaplig tidskrift
2012

Applicability of in vitro models in prediciting the in vivo bioavailability of lycopene and beta-carotene from differently processed soups

Marie Alminger, Cecilia Svelander, Anna Wellner et al
Food and Nutrition Sciences. Vol. 3 (4), p. 477-489
Artikel i vetenskaplig tidskrift
2012

Changes in carotenoid concentration in human postprandial chylomicrons and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups.

M. Sanchez-Campillo, E. Larque, D. Gonzalez-Silvera et al
Food Chemistry. Vol. 133 (1), p. 38-44
Artikel i vetenskaplig tidskrift
2011

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Cecilia Svelander, Patricia Lopez Sanchez, P. D. Pudney et al
Journal of Food Science. Vol. 76 (9), p. H215-H225
Artikel i vetenskaplig tidskrift
2011

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men

Rebeca Martinez-Tomas, E. Larque, D. Gonzalez-Silvera et al
European Journal of Nutrition (2), p. 1-9
Artikel i vetenskaplig tidskrift
2011

In vitro digestive stability of complexes between gliadin and synthetic blocking peptides

Karolina Hoffmann, Nils-Gunnar Carlsson, Marie Alminger et al
Biotechnology and Applied Biochemistry. Vol. 58 (3), p. 190-197
Artikel i vetenskaplig tidskrift
2010

Effects of thermal processing on the in vitro bioaccessibility and microstructure of beta-carotene in orange-fleshed sweet potato

Anton Bengtsson, Christian Brackmann, Annika Enejder et al
Journal of Agricultural and Food Chemistry. Vol. 58 (20), p. 11090-11096
Artikel i vetenskaplig tidskrift
2010

Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons

M. Sanchez-Campillo, F. Perez-Llamas, D. Gonzalez-Silvera et al
Journal of Agricultural and Food Chemistry. Vol. 58 (20), p. 10864-10868
Artikel i vetenskaplig tidskrift
2010

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

S. Van Buggenhout, Marie Alminger, L. Lemmens et al
Trends in Food Science and Technology. Vol. 21 (12), p. 607-618
Artikel i vetenskaplig tidskrift
2010

Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties

Cecilia Svelander, E. A. Tibäck, Lilia Ahrné et al
Journal of the Science of Food and Agriculture. Vol. 90 (10), p. 1665-1672
Artikel i vetenskaplig tidskrift
2010

Determination of Fe2+ and Fe3+ in aqueous solutions containing food chelators by differential pulse anodic stripping voltammetry

Nathalie Scheers, Thomas Andlid, Marie Alminger et al
Electroanalysis. Vol. 22 (10), p. 1090-1096
Artikel i vetenskaplig tidskrift
2010

Visualization of β-carotene and starch granules in plant cells using CARS and SHG microscopy

Christian Brackmann, Anton Bengtsson, Marie Alminger et al
Journal of Raman Spectroscopy. Vol. 42 (4), p. 586-592
Artikel i vetenskaplig tidskrift
2009

In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato

Anton Bengtsson, Marie Alminger, Ulf Svanberg
Journal of Agricultural and Food Chemistry. Vol. 57 (20), p. 9693-9698
Artikel i vetenskaplig tidskrift
2009

Blocking peptides decrease tissue transglutaminase processing of gliadin in vitro

Karolina Hoffmann, Marie Alminger, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 57 (21), p. 10150-10155
Artikel i vetenskaplig tidskrift
2009

Controlling the nutrient profile of fruits and vegetables during prolonged storage prior to processing

Jim Robertson, Marie Alminger, Cecilia Svelander et al
5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, p. 337-342
Paper i proceeding
2009

Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene

Evelina Tibäck, Cecilia Svelander, I. J. P. Colle et al
Journal of Food Science. Vol. 74 (7), p. 386-395
Artikel i vetenskaplig tidskrift
2009

Impaired uptake of beta-carotene by Caco-2 human intestinal cells in the presence of iron

Anton Bengtsson, Nathalie Scheers, Thomas Andlid et al
International Journal of Food Sciences and Nutrition. Vol. 60 (S5), p. 125-135
Artikel i vetenskaplig tidskrift
2009

Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential

Monica Haros, Nils-Gunnar Carlsson, Annette Almgren et al
International Journal of Food Microbiology. Vol. 135 (1), p. 7-14
Artikel i vetenskaplig tidskrift
2009

Can coca leaves contribute to improving the nutritional status of the Andean population?

Mary Penny, Alfonso Zavaleta, Melanie Lemay et al
Food and Nutrition Bulletin. Vol. 30/2009 (3), p. 205-216
Artikel i vetenskaplig tidskrift
2009

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

L. Lemmens, Evelina Tibäck, Cecilia Svelander et al
Innovative Food Science and Emerging Technologies. Vol. 10 (4), p. 522-529
Artikel i vetenskaplig tidskrift
2008

Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In vitro Iron Availability

Charlotte Eklund Jonsson, Ann-Sofie Sandberg, Lena Hulthén et al
The Open Nutrition Journal. Vol. 2, p. 42-47
Artikel i vetenskaplig tidskrift
2008

Effects of various traditional processing methods on the all-trans-beta-carotene content of orange-fleshed sweet potato

Anton Bengtsson, Agnes Namutebi, Marie Alminger et al
Journal of Food Composition and Analysis. Vol. 21, p. 134-143
Artikel i vetenskaplig tidskrift
2008

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Marie Alminger, Charlotte Eklund Jonsson
European Journal of Nutrition. Vol. 6 (47), p. 294-300
Artikel i vetenskaplig tidskrift
2007

Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics

Xin Mei Feng, Volkmar Passoth, Charlotte Eklund Jonsson et al
Food Microbiology. Vol. 24 (4), p. 393-402
Artikel i vetenskaplig tidskrift
2006

Phytate and phytate-degrading enzymes in oats

Marie Alminger
J Swedish Seed Ass. Vol. 116 (1-2), p. 3-13
Artikel i vetenskaplig tidskrift
2006

Microstructure control for ingredient processing

Maud Langton, G Richardson, Anne-Marie Hermansson et al
Gums and stabillisers for the food industry: 13th Gums and Stabilisers for the Food Industry Conference; Wrexham; United Kingdom; 20 June 2005 through 24 June 2005, p. 161-169
Paper i proceeding
2006

Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation

Charlotte Eklund Jonsson, Ann-Sofie Sandberg, Marie Alminger
Journal of Cereal Science. Vol. 44, p. 154-160
Artikel i vetenskaplig tidskrift
2005

Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan

Ann-Katrin Haraldsson, Lena Rimsten, Marie Alminger et al
Journal of Cereal Science. Vol. 42 (2), p. 243-254
Artikel i vetenskaplig tidskrift
2005

Degradation of phytate by High-Phytase Saccharomyces cerevisiae Strains during simulated gastrointestinal digestion

Ann-Katrin Haraldsson, Jenny Veide, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 53, p. 5438-5444
Artikel i vetenskaplig tidskrift
2004

Phytate content is reduced and betaglucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Ann-Katrin Haraldsson, Lena Rimsten, Marie Alminger et al
Journal of the Science of Food and Agriculture. Vol. 84, p. 653-662
Artikel i vetenskaplig tidskrift
2003

Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro

Susan Salovaara, Marie Alminger, Charlotte Eklund Jonsson et al
Journal of Agricultural and Food Chemistry. Vol. 51 (17), p. 5131-5136
Artikel i vetenskaplig tidskrift
2002

Effects of malting on betaglucanase and phytase activity in barley grain

Lena Rimsten, Ann-Katrin Haraldsson, Roger Andersson et al
Journal of the Science of Food and Agriculture. Vol. 82, p. 904-912
Artikel i vetenskaplig tidskrift
2002

Pathway of dephosphorylation of myo-inositol hexakisphosphate by phytate-degrading enzymes of legume seeds

Ralf Greiner, Marie Larsson Alminger, Nils-Gunnar Carlsson
Journal of Agricultural and Food Chemistry. Vol. 50 (23), p. 6865-6870
Artikel i vetenskaplig tidskrift
2001

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate degrading enzyme of bakers yeast.

Ralf Greiner, Marie Larsson Alminger, Nils-Gunnar Carlsson
Journal of Agriculture and Food Chemistry. Vol. 49, p. 2228-2233
Artikel i vetenskaplig tidskrift
2001

Production process for high-quality pea-protein isolate with low content of oligosaccharides and phytate

Mattias Fredrikson, P Biot, Marie Alminger et al
Journal of Agricultural and Food Chemistry. Vol. 49 (3), p. 1208-1212
Artikel i vetenskaplig tidskrift
2001

Phytate content and phytate degradation by endogenous phytase in pea (Pisum sativum)

Mattias Fredrikson, Marie Alminger, Nils-Gunnar Carlsson et al
Journal of the Science of Food and Agriculture. Vol. 81 (12), p. 1139-1144
Artikel i vetenskaplig tidskrift
2001

Stereospecificty of myo-insotitol hexakisphosphate dephosphorylation by phytases of cereals

Ralf Greiner, Marie Larsson Alminger
Journal of Food Biochemistry. Vol. 25, p. 229-248
Artikel i vetenskaplig tidskrift
2000

Stereospecificity of myo-inositol hexakisphosphate dephosphorylation by a phytate-degrading enzyme of Escherichia coli

Ralf Greiner, Nils-Gunnar Carlsson, Marie Larsson Alminger
Journal of Biotechnology. Vol. 84, p. 53-62
Artikel i vetenskaplig tidskrift
1999

Purification and charaterization of a phytate-degrading enzyme from germinated oat

Ralf Greiner, Marie Larsson Alminger
Journal of the Science of Food and Agriculture. Vol. 79, p. 1453-1460
Artikel i vetenskaplig tidskrift
1999

Idnetification of properties of a phytate-degrading enzyme from barley (Hordeum vulgare)

Ralf Greiner, Karl-Dieter Jany, Marie Larsson Alminger
Journal of Cereal Science. Vol. 31, p. 127-139
Artikel i vetenskaplig tidskrift
1997

Phytate reduction in whole grains of wheat, rye, barley and oats during hydrothermal treatment

Kerstin Fredlund, Nils-Georg Asp, Marie Larsson et al
Journal of Cereal Science. Vol. 25, p. 83-91
Artikel i vetenskaplig tidskrift
1997

Estimation of the bioavailability of iron and phosphorus in cereals using a dynamic in vitro gastrointestinal model

Marie Larsson, Mans Minekus, R. Havenaar
Journal of the Science of Food and Agriculture. Vol. 74, p. 99-106
Artikel i vetenskaplig tidskrift
1996

Improved zinc and iron absorption from malted oats with reduced phytate content

Marie Larsson, Lena Rossander-Hulthén, Brittmarie Sandström et al
British Journal of Nutrition. Vol. 76, p. 677-688
Artikel i vetenskaplig tidskrift
1995

Malting of oats in a pilot plant process.Effects of heat treatment, storage and soaking conditions on phytate reduction

Marie Larsson, Ann-Sofie Sandberg
Journal of Cereal Science. Vol. 21, p. 87-95
Artikel i vetenskaplig tidskrift
1995

Iron deficiency among pregnant Pakistanis in Norway and the content of phytic acid in their diet

Brunvand L, C Henriksen, Marie Larsson Alminger et al
Gynecol. Scand.. Vol. 74, p. 520-525
Artikel i vetenskaplig tidskrift
1995

Degradation of phytic acid by using varied sources of phytases in an oat-based nutritive solution fermented by Lactobacillus Plantarum Strain 299 V

Ingela M Marklinder, Kerstin Fredlund, Marie Larsson et al
Food Microbiology. Vol. 12, p. 487-495
Artikel i vetenskaplig tidskrift
1992

Phytate reduction in oats during malting

Marie Larsson, Ann-Sofie Sandberg
Journal of Food Science. Vol. 57, p. 994-997
Artikel i vetenskaplig tidskrift
1991

Phytate reduction in bread containing oat flour, oat bran or rye bran

Marie Larsson, Ann-Sofie Sandberg
Journal of Cereal Science. Vol. 14, p. 141-149
Artikel i vetenskaplig tidskrift

Spara referenser

Om du har installerat Zotero eller Mendeley på din dator kan du direkt ta ut referenser från de publikationer du ser i listan.

Du laddar ner dessa pluginer här:
Zotero
Mendeley

Visar 13 forskningsprojekt

2018–2020

Hälsosamma och hållbara snacks

Marie Alminger Livsmedelsvetenskap
Gabriel Barbosa Livsmedelsvetenskap
Bo Norrman Operativt och strategiskt stöd
Formas

2016–2017

Utvinning av högvärdiga komponenter ur svenska naturresurser

Marie Alminger Livsmedelsvetenskap
VINNOVA

2016–2017

LED-belysning för ökad kvalitet hos växter

Marie Alminger Livsmedelsvetenskap
VINNOVA

2015–2016

Webbportal med aktuellt kunskapsläge om mat och hälsa

Marie Alminger Livsmedelsvetenskap
Formas

2014–2018

EcoBerries part 1

Marie Alminger Livsmedelsvetenskap
Formas

2013–2016

Goda och hälsosamma bake-off-surdegsbröd, bakade med innovativa tekniker

Marie Alminger Livsmedelsvetenskap
VINNOVA

2013–2014

Evaluation of acute metabolic and satiety effects of whole grain rye products

Marie Alminger Livsmedelsvetenskap
Barilla

2012–2013

Innovativa bärprodukter med hälsomervärden och marknadspotential

Marie Alminger Livsmedelsvetenskap
VINNOVA

Det kan finnas fler projekt där Marie Alminger medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.