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Ingrid Undeland

Showing results (1-10 of 97) with videos related to

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Food Chemistry|July 3, 2020
A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteinsMehdi Abdollahi, Ingrid Undeland
Food Chemistry|December 4, 2014
Development of a new method for determination of total haem protein in fish muscleManat Chaijan, Ingrid Undeland
Journal of Agricultural and Food Chemistry|November 26, 2004
Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod minceDaniel Wetterskog, Ingrid Undeland
Journal of Agricultural and Food Chemistry|May 6, 2008
Removal of lipids and diarrhetic shellfish poisoning toxins from blue mussels (Mytilus edulis) during acid and alkaline isolation of proteinsPatroklos Vareltzis, Ingrid Undeland
Journal of Agricultural and Food Chemistry|September 11, 2010
Protein isolation from gutted herring (Clupea harengus) using pH-shift processesSofia K Marmon, Ingrid Undeland
Journal of Applied Phycology|March 28, 2017
pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed <i>Saccharina latissima</i>-effects of osmotic shock, water volume and temperatureJenny Veide Vilg, Ingrid Undeland
Journal of Agricultural and Food Chemistry|January 23, 2003
Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array systemJohn-Erik Haugen, Ingrid Undeland
Food Chemistry|December 26, 2012
Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) filletsSofia K Marmon, Ingrid Undeland
Journal of the Science of Food and Agriculture|May 15, 2012
Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique--process characteristics and functionality of the isolatesPatroklos K Vareltzis, Ingrid Undeland
Foods (Basel, Switzerland)|April 30, 2021
Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish BackbonesMehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Pageof 10

Showing results (1-10 of 97) with videos related to

Sort By:
Pageof 10
Food Chemistry|July 3, 2020
A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteinsMehdi Abdollahi, Ingrid Undeland
Food Chemistry|December 4, 2014
Development of a new method for determination of total haem protein in fish muscleManat Chaijan, Ingrid Undeland
Journal of Agricultural and Food Chemistry|November 26, 2004
Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod minceDaniel Wetterskog, Ingrid Undeland
Journal of Agricultural and Food Chemistry|May 6, 2008
Removal of lipids and diarrhetic shellfish poisoning toxins from blue mussels (Mytilus edulis) during acid and alkaline isolation of proteinsPatroklos Vareltzis, Ingrid Undeland
Journal of Agricultural and Food Chemistry|September 11, 2010
Protein isolation from gutted herring (Clupea harengus) using pH-shift processesSofia K Marmon, Ingrid Undeland
Journal of Applied Phycology|March 28, 2017
pH-driven solubilization and isoelectric precipitation of proteins from the brown seaweed <i>Saccharina latissima</i>-effects of osmotic shock, water volume and temperatureJenny Veide Vilg, Ingrid Undeland
Journal of Agricultural and Food Chemistry|January 23, 2003
Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array systemJohn-Erik Haugen, Ingrid Undeland
Food Chemistry|December 26, 2012
Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) filletsSofia K Marmon, Ingrid Undeland
Journal of the Science of Food and Agriculture|May 15, 2012
Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique--process characteristics and functionality of the isolatesPatroklos K Vareltzis, Ingrid Undeland
Foods (Basel, Switzerland)|April 30, 2021
Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish BackbonesMehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Pageof 10