Ingrid Undeland

2025

A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

2024

Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project

2024

Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

2024

Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

2024

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

2024

Brining as an effective method to stabilise sea lettuce (Ulva fenestrata) -impact on colour, texture, chemical characteristics and microbial dynamics

2024

A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water

2024

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

2024

Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

2024

In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour

2024

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique

2023

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

2023

Marine yeast (Candida sake) cultured on herring brine side streams is a promising feed ingredient and omega-3 source for rainbow trout (Oncorhynchus mykiss)

2023

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

2023

In vitro protein digestibility of edible filamentous fungi compared to common food protein sources

2023

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

2023

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study

2023

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

2023

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

2023

Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage

2023

Two-phase microalgae cultivation for RAS water remediation and high-value biomass production

2023

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

2023

Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income

2023

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

2023

Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality

2023

Valorisation of crustacean and bivalve processing side streams for industrial fast time-to-market products: A review from the European Union regulation perspective

2023

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

2023

Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations

2023

Dietary replacement of fishmeal with marine proteins recovered from shrimp and herring process waters promising in Atlantic salmon aquaculture

2022

Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

Formation of reactive aldehydes (MDA, HHE, HNE) during in vitro digestion of cod muscle: Role of hemoglobin from trout and bovine sources

2022

Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

2022

Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound

2022

Closed life-cycle aquaculture of sea lettuce (Ulva fenestrata): performance and biochemical profile differ in early developmental stages

2022

Cultivation of microalgae- Chlorella sorokiniana and Auxenochlorella protothecoides- in shrimp boiling water residues

2022

Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content

2022

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

2022

Production of fungal biomass from oat flour for the use as a nutritious food source

2022

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

2022

A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

2022

Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model

2022

Harvest Time Can Affect the Optimal Yield and Quality of Sea Lettuce (Ulva fenestrata) in a Sustainable Sea-Based Cultivation

2022

The effects of cultivation deployment- and harvest-timing, location and depth on growth and composition of Saccharina latissima at the Swedish west coast

2022

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

2022

Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes

2022

Lipid oxidation and antioxidant delivery systems in muscle food

2022

Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates

2022

Combining pressing and alkaline extraction to increase protein yield from Ulva fenestrata biomass

2022

Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

Strategies to prevent hemoglobin-mediated lipid oxidation in fish.

2021

INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies

2021

In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

2021

Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

Development of an Effective Dipping Strategy to Prevent Lipid Oxidation of Herring (clupea Harengus) Filleting Co-products

2021

A comparative environmental life cycle assessment of hatchery, cultivation, and preservation of the kelp Saccharina latissima

2021

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

2021

Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

2021

Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

THE LARGE-SCALE CULTIVATION POTENTIAL OF ULVA FENESTRATA: A CASE STUDY FROM A SCANDINAVIAN OFF-SHORE SEAFARM

Oxidative stability during digestion

2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization.

2021

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

2021

Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones

2021

Sustainable large-scale aquaculture of the northern hemisphere sea lettuce, ulva fenestrata, in an off-shore seafarm

2021

Ulva fenestrata protein – Comparison of three extraction methods with respect to protein yield and protein quality

2021

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

2020

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions

2020

Cultivation conditions affect the monosaccharide composition in Ulva fenestrata

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

2020

Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

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

Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study

2020

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

A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

2020

Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata

Flocculation and Flotation to Recover Protein-Enriched Biomasses from Shrimp Boiling and Peeling Process Waters: A Case Study

2020

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

2020

Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions

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

2020

Comparative survival and growth performance of European lobster Homarus gammarus post-larva reared on novel feeds

2019

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Aquafeed ingredient production from herring (Clupea harengus) by-products using pH-shift processing: Effect from by-product combinations, protein solubilization-pH and centrifugation force

2019

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

Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Size matters: ingestion of relatively large microplastics contaminated with environmental pollutants posed little risk for fish health and fillet quality

2018

A Strategy for the Sequential Recovery of Biomacromolecules from Red Macroalgae Porphyra umbilicalis Kützing

2018

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

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

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

2017

Effects of marine oils, digested with human fluids, on cellular viability and stress protein expression in human intestinal Caco-2 cells

2017

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

Dietary Protein Sources Beyond Proteins and Amino Acids - A Comparative Study of the Small Molecular Weight Components of Meat and Fish using Metabolomics

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

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

2017

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

Herring and chicken/pork meals lead to differences in plasma levels of TCA intermediates and arginine metabolites in overweight and obese men and women.

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

2016

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models

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

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

Oxidative Stability of Seafood

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

2016

Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils.

2016

In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

Seafarm at Chalmers University of Technology

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

2015

pH-shift processing of Nannochloropsis oculata microalgal biomass to obtain a protein-enriched food or feed ingredient

Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes

Effect of solvent system and biomass pretreatment method on the yield and quality of fatty acids from Saccharina latissima

Effects of pH-shift processing on the bioaccessibility of lipids in the microalgae Nannochloropsis – an in vitro model approach

Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

Development of a new method for determination of total haem protein in fish muscle

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

2015

Imaging of Lipids in Microalgae with Coherent Anti-Stokes Raman Scattering Microscopy

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

2015

Seasonal and spatial variation in biochemical composition of Saccharina latissima during a potential harvesting season for Western Sweden

Extraction of fatty acids from Saccharina latissima –effects of solvent system and biomass pretreatment method

Vitamin B12 as a potential compliance marker for fish intake

Factors affecting the binding of trout HbI and HbIV to washed cod mince model system and their influence on lipid oxidation

Seafarm at Chalmers University of Technology

2014

Quantification of total fatty acids in microalgae: comparison of extraction and transesterification methods

Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans

Compatible extraction of cellular components from brown seaweed

Brown seaweed biorefinery for food/feed ingredients, green materials, and bioenergy production

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets

Imaging lipids in live microalgae

The Seaweed Biorefinery - Towards a Bio-Based Society

Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles

Novel sources of omega-3 for food and feed

Activity of caffeic acid in different fish lipid matrices: A review

Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Imaging of lipids in live microalgae

Imaging lipids in live microalgae

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique -process characteristics and functionality of the isolates

Seafood for the Modern Consumer

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

Dietary herring improves plasma lipid profiles and reduces atherosclerosis in obese low-density lipoprotein receptor-deficient mice

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

Press Juice from herring (Clupea harengus) as a glaze for frozen herring fillets

Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes

Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art

Removal of lipids, dioxins and polychlorinated biphenyls during production of protein isolates from Baltic herring (Clupea harengus) using pH-shift processes

Herring (Clupea harengus) intake influences lipoproteins but not inflammatory and oxidation markers in overweight men

Seafood and health: What is the full story?

Influence of herring (Clupea harengus) and herring fractions on metabolic status in rats fed a high energy diet.

Seafood and health-the full story

Preventing lipid oxidation in seafood

2008

Aqueous fish extract increases survival in the mouse model of cytostatic toxicity

Removal of lipids and diarrhetic shellfish poisoning toxins (DSP) from blue mussels (Mytilus edulis) by an acid or alkaline protein solubilization technique

Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

Changes in the Antioxidative Property of Herring (Clupea harengus) Press Juice during a Simulated Gastrointestinal Digestion

Herring (Clupea harengus) supplemented diet influence risk factors for CVD in overweight subjects

Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince

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

Evaluation of Occasional Nonresponse of a Washed Cod Mince Model to Hemoglobin (Hb)-Mediated Oxidation

Will structured Supervision give Ph.D.-students better support compared to more 'ad-hoc' supervision?

Inhibitory effect of known antioxidants and of press juice from herring (Clupea harengus) light muscle on the generation of free radicals in human monocytes

Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process

Lipider med bioaktiv potential

Characterization of Aqueous Components in Chicken Breast Muscle as Inhibitors of Hemoglobin-Mediated Lipid Oxidation

Loss of redness (a*) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince

Hemoglobin-Mediated oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source

Hemoglobin catalyzed oxidation of washed cod muscle phospholipids –effect from pH and hemoglobin source

Fish and Cardiovascular Health

Thongraung, C. Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Preservation of muscle protein products

Lipid Oxidation in Herring Fillets (Clupea harengus) During Ice Storage Measured by a Commercial Hybrid Gas-sensor Array System

Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids

Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH

Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process.

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 frozen storage. Influence of pre-freezing storage.

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

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

Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

Comparison between methods using low toxicity solvents for the extraction of lipids from herring

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle and skin, stored separately or as intact fillets.

Methods to evaluate fish freshness in research and industry