Search Results - "Kristinsson, Hordur G"

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  1. 1

    ACE-inhibitory activity of tilapia protein hydrolysates by Raghavan, Sivakumar, Kristinsson, Hordur G.

    Published in Food chemistry (15-12-2009)
    “…Fish processing wastes can be used for preparing bioactive peptides with various functionalities. Our objective was to evaluate the in vitro angiotensin…”
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    Journal Article
  2. 2

    Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus by Wang, Tao, Jónsdóttir, Rósa, Liu, Haiyan, Gu, Liwei, Kristinsson, Hordur G, Raghavan, Sivakumar, Ólafsdóttir, Gudrún

    Published in Journal of agricultural and food chemistry (13-06-2012)
    “…A process for the effective extraction and fractionation of phlorotannins from Fucus vesiculosus with high antioxidant potentials was investigated. The…”
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  3. 3

    Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles by Karlsdottir, Magnea G., Sveinsdottir, Kolbrun, Kristinsson, Hordur G., Villot, Dominique, Craft, Brian D., Arason, Sigurjon

    Published in Food chemistry (01-08-2014)
    “…•Lipid deterioration of two lean fish species during frozen storage was evaluated.•Lipid composition and degradation were evaluated on both light and dark…”
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  4. 4

    The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles by Karlsdottir, Magnea G., Arason, Sigurjon, Kristinsson, Hordur G., Sveinsdottir, Kolbrun

    Published in Food chemistry (15-09-2014)
    “…•NIR models for lipid composition and degradation of two fish species were developed.•External and independent validations were used to evaluate the NIR…”
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  5. 5

    Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins by Kristinsson, Hordur G, Hultin, Herbert O

    Published in Journal of agricultural and food chemistry (13-08-2003)
    “…The functional properties of cod myosin and washed cod mince (myofibrillar protein fraction) treated at high (11) and low (2.5) pH were investigated after pH…”
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  6. 6

    Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses by Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.

    Published in Food chemistry (01-05-2010)
    “…The amount of astaxanthin and a* value changes in fresh Atlantic salmon light and dark muscle during cold storage was studied for different e-beam doses (0, 1,…”
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  7. 7

    Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding by Raghavan, Sivakumar, Kristinsson, Hordur G.

    Published in Journal of agricultural and food chemistry (16-05-2007)
    “…Changes in the conformation of catfish (Ictalurus punctatus) myosin due to (i) anions, (ii) acid pH, and (iii) salt addition were determined using tryptophan…”
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  8. 8

    Bioactivity of Cod and Chicken Protein Hydrolysates 
before and after in vitro Gastrointestinal Digestion by Jamnik, Polona, Istenič, Katja, Koštomaj, Tatjana, Wulff, Tune, Geirsdóttir, Margrét, Almgren, Annette, Jónsdóttir, Rósa, Kristinsson, Hordur G, Undeland, Ingrid

    Published in Food technology and biotechnology (01-07-2017)
    “…Bioactivity of cod ( ) and chicken ( ) protein hydrolysates before and after gastrointestinal (GI) digestion was investigated using yeast as a model organism…”
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  9. 9

    Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH by Kristinsson, Hordur G, Hultin, Herbert O

    Published in Journal of agricultural and food chemistry (02-06-2004)
    “…The effect of different acid and alkali treatments followed by pH readjustment on solubility and conformation of trout hemoglobins was investigated. At low pH…”
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  10. 10

    Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS by Hermund, Ditte B., Plaza, Merichel, Turner, Charlotta, Jónsdóttir, Rosa, Kristinsson, Hordur G., Jacobsen, Charlotte, Nielsen, Kristian Fog

    Published in Food chemistry (01-02-2018)
    “…•Tentative structural elucidation of 13 phlorotannin isomers from Fucus vesiculosus.•On-line determination of antioxidant capacity of 9 individual…”
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  11. 11

    Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants by Yarnpakdee, Suthasinee, Benjakul, Soottawat, Nalinanon, Sitthipong, Kristinsson, Hordur G.

    Published in Food chemistry (15-06-2012)
    “…► Lipid oxidation during hydrolysis was associated with fishy odour/flavour. ► Freshness of fish affected sensory properties of protein hydrolysate. ► Use of…”
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  12. 12

    Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates by Raghavan, Sivakumar, Kristinsson, Hordur G, Leeuwenburgh, Christiaan

    Published in Journal of agricultural and food chemistry (12-11-2008)
    “…Enzymatically hydrolyzed fish protein hydrolysates could be used as a source of antioxidative nutraceuticals. In our current work, we have investigated…”
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  13. 13

    Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis by Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Kishimura, Hideki

    Published in Journal of food science and technology (01-06-2015)
    “…Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated…”
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  14. 14

    Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates by Dekkers, Evelien, Raghavan, Sivakumar, Kristinsson, Hordur G., Marshall, Maurice R.

    Published in Food chemistry (01-01-2011)
    “…The oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates was evaluated. Alkali solubilised tilapia protein isolate was hydrolysed…”
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  15. 15

    Food in the bioeconomy by Kristinsson, Hordur G., Jörundsdóttir, Hrönn Ólína

    Published in Trends in food science & technology (01-02-2019)
    “…Ensuring food security and food safety in a future facing the foreseen grand global challenges will be challenging, where they at the same time open up a…”
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  16. 16

    Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties by Liang, Yong, Kristinsson, Hordur G

    Published in Journal of food science (01-04-2005)
    “…The foaming properties of egg albumen, which had been subjected to low and high pH unfolding followed by refolding, were investigated. The foaming capacity of…”
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  17. 17
  18. 18

    Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate by Yarnpakdee, Suthasinee, Benjakul, Soottawat, Penjamras, Pimpimol, Kristinsson, Hordur G.

    Published in Food chemistry (01-01-2014)
    “…•Geosmin and 2-MIB contributed to muddy flavour and odour in Nile tilapia and broadhead catfish.•Geosmin and 2-MIB were concentrated in ventral portions and…”
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  19. 19

    Antioxidative Activity of Protein Hydrolysates Prepared from Alkaline-Aided Channel Catfish Protein Isolates by Theodore, Ann E, Raghavan, Sivakumar, Kristinsson, Hordur G

    Published in Journal of agricultural and food chemistry (27-08-2008)
    “…Antioxidative activity of hydrolyzed protein prepared from alkali-solubilized catfish protein isolates was studied. The isolates were hydrolyzed to 5, 15, and…”
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  20. 20

    Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel by Yarnpakdee, Suthasinee, Benjakul, Soottawat, Kristinsson, Hordur G., Maqsood, Sajid

    Published in Food chemistry (15-12-2012)
    “…► Lipid oxidation was associated with fishy odour in protein hydrolysate. ► Combined pretreatments could lower fishy odour in protein hydrolysate. ►…”
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