Hasil Pencarian - Ingrid Undeland

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  1. 1
    Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

    Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones oleh Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland

    Diterbitkan 2021-04-01
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  2. 2
    Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

    Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage oleh Mursalin Sajib, Markus Langeland, Ingrid Undeland

    Diterbitkan 2022-03-01
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  3. 3
    Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

    Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams oleh Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi

    Diterbitkan 2023-10-01
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  4. 4
    Effects of Marine Oils, Digested with Human Fluids, on Cellular Viability and Stress Protein Expression in Human Intestinal Caco-2 Cells

    Effects of Marine Oils, Digested with Human Fluids, on Cellular Viability and Stress Protein Expression in Human Intestinal Caco-2 Cells oleh Cecilia Tullberg, Gerd Vegarud, Ingrid Undeland, Nathalie Scheers

    Diterbitkan 2017-11-01
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  5. 5
    Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

    Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions oleh Mursalin Sajib, Haizhou Wu, Rikard Fristedt, Ingrid Undeland

    Diterbitkan 2021-09-01
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  6. 6
    Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

    Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products oleh Jingnan Zhang, Mehdi Abdollahi, Anna Ström, Ingrid Undeland

    Diterbitkan 2023-03-01
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  7. 7
    Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

    Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets oleh Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland

    Diterbitkan 2022-12-01
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  8. 8
    Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

    Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out oleh Naveen Kumar Vate, Przemyslaw Strachowski, Ingrid Undeland, Mehdi Abdollahi

    Diterbitkan 2023-06-01
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  9. 9
    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

    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-arro... oleh Hatairad Phetsang, Worawan Panpipat, Manat Chaijan, Atikorn Panya, Ingrid Undeland

    Diterbitkan 2024-08-01
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  10. 10
    Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study

    Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study oleh Jingnan Zhang, Bovie Hong, Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland

    Diterbitkan 2024-06-01
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  11. 11
    Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

    Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level oleh Karin Wendin, Kristoffer Stedt, Sophie Steinhagen, Henrik Pavia, Ingrid Undeland

    Diterbitkan 2024-12-01
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  12. 12
    Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

    Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient oleh João P. Trigo, Karin Wendin, Sophie Steinhagen, Karin Larsson, Ingrid Undeland

    Diterbitkan 2024-06-01
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  13. 13
    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

    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 oleh Sophie Steinhagen, Kristoffer Stedt, João P. Trigo, Ingrid Undeland, Henrik Pavia

    Diterbitkan 2024-06-01
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  14. 14
    Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations

    Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations oleh João P. Trigo, Marie Palmnäs-Bédard, Mar Vall-Llosera Juanola, Ingrid Undeland

    Diterbitkan 2023-07-01
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  15. 15
    Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

    Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma oleh Semhar Ghirmai, Annika Krona, Haizhou Wu, James Whalin, Michael Axelsson, Ingrid Undeland

    Diterbitkan 2024-01-01
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  16. 16
    Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle

    Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle oleh Semhar Ghirmai, Haizhou Wu, Michael Axelsson, Takashi Matsuhira, Hiromi Sakai, Ingrid Undeland

    Diterbitkan 2022-08-01
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  17. 17
    Production of fungal biomass from oat flour for the use as a nutritious food source

    Production of fungal biomass from oat flour for the use as a nutritious food source oleh Neda Rousta, Karin Larsson, Rikard Fristedt, Ingrid Undeland, Swarnima Agnihotri, Mohammad J. Taherzadeh

    Diterbitkan 2022-11-01
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  18. 18
    Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

    Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review oleh Maria Jacobsen, Marta Bianchi, João P. Trigo, Ingrid Undeland, Elinor Hallström, Susanne Bryngelsson

    Diterbitkan 2023-09-01
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  19. 19
    Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content

    Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content oleh Kristoffer Stedt, Oscar Gustavsson, Barbro Kollander, Ingrid Undeland, Gunilla B. Toth, Henrik Pavia

    Diterbitkan 2022-09-01
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  20. 20
    A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

    A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient oleh Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Bovie Hong, Mehdi Abdollahi, Ingrid Undeland

    Diterbitkan 2022-12-01
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