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Ingrid Undeland

Showing results (51-60 of 97) with videos related to

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Journal of Agricultural and Food Chemistry|October 18, 2007
Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (Hb) mediated oxidation of washed cod minceThippeswamy Sannaveerappa, Nils-Gunnar Carlsson, Ann-Sofie Sandberg, et al.
Meat Science|May 16, 2013
Novel interactions of caffeic acid with different hemoglobins: effects on discoloration and lipid oxidation in different washed musclesSung Yong Park, Ingrid Undeland, Thippeswamy Sannaveerappa, et al.
Food Chemistry: X|May 29, 2024
Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response studyJingnan Zhang, Bovie Hong, Mehdi Abdollahi, et al.
Food & Function|July 12, 2016
Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oilsKarin Larsson, Cecilia Tullberg, Marie Alminger, et al.
Food & Function|January 30, 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 digestionKarin Larsson, Hanna Harrysson, Robert Havenaar, et al.
ACS Sustainable Chemistry & Engineering|April 4, 2023
Pilot-Scale Antioxidant Dipping of Herring (<i>Clupea harengus</i>) Co-products to Allow Their Upgrading to a High-Quality Mince for Food ProductionHaizhou Wu, John Axelsson, Martin Kuhlin, et al.
Food Chemistry|May 27, 2020
Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweedMehdi Abdollahi, Ellen Olofsson, Jingnan Zhang, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization processIngrid Undeland, Gunnar Hall, Karin Wendin, et al.
ACS Omega|March 13, 2023
Liquid Side Streams from Mussel and Herring Processing as Sources of Potential IncomeBita Forghani, Ann-Dorit Moltke Sørensen, Jens Jørgen Sloth, et al.
Food Chemistry|May 7, 2026
Role of lipolysis and tocopherols in the formation of primary and secondary oxidation products during simulated gastrointestinal digestion of n-3 PUFA-rich oilsGabriele Beltrame, Annelie Damerau, Karin Larsson, et al.
Pageof 10

Showing results (51-60 of 97) with videos related to

Sort By:
Pageof 10
Journal of Agricultural and Food Chemistry|October 18, 2007
Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (Hb) mediated oxidation of washed cod minceThippeswamy Sannaveerappa, Nils-Gunnar Carlsson, Ann-Sofie Sandberg, et al.
Meat Science|May 16, 2013
Novel interactions of caffeic acid with different hemoglobins: effects on discoloration and lipid oxidation in different washed musclesSung Yong Park, Ingrid Undeland, Thippeswamy Sannaveerappa, et al.
Food Chemistry: X|May 29, 2024
Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response studyJingnan Zhang, Bovie Hong, Mehdi Abdollahi, et al.
Food & Function|July 12, 2016
Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oilsKarin Larsson, Cecilia Tullberg, Marie Alminger, et al.
Food & Function|January 30, 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 digestionKarin Larsson, Hanna Harrysson, Robert Havenaar, et al.
ACS Sustainable Chemistry & Engineering|April 4, 2023
Pilot-Scale Antioxidant Dipping of Herring (<i>Clupea harengus</i>) Co-products to Allow Their Upgrading to a High-Quality Mince for Food ProductionHaizhou Wu, John Axelsson, Martin Kuhlin, et al.
Food Chemistry|May 27, 2020
Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweedMehdi Abdollahi, Ellen Olofsson, Jingnan Zhang, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization processIngrid Undeland, Gunnar Hall, Karin Wendin, et al.
ACS Omega|March 13, 2023
Liquid Side Streams from Mussel and Herring Processing as Sources of Potential IncomeBita Forghani, Ann-Dorit Moltke Sørensen, Jens Jørgen Sloth, et al.
Food Chemistry|May 7, 2026
Role of lipolysis and tocopherols in the formation of primary and secondary oxidation products during simulated gastrointestinal digestion of n-3 PUFA-rich oilsGabriele Beltrame, Annelie Damerau, Karin Larsson, et al.
Pageof 10