Search Results - "Kristinsson, Hordur G"
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1
ACE-inhibitory activity of tilapia protein hydrolysates
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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2
Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus
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
Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles
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
The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles
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
Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins
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
Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
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
Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding
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
Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion
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
Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH
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
Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS
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
Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
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
Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates
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
Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis
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
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates
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
Food in the bioeconomy
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
Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties
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
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
Published in Journal of the science of food and agriculture (01-04-2016)“…BACKGROUND The ability of different in vitro antioxidant assays to predict the efficiency of cod protein hydrolysate (CPH) and Fucus vesiculosus ethyl acetate…”
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18
Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate
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
Antioxidative Activity of Protein Hydrolysates Prepared from Alkaline-Aided Channel Catfish Protein Isolates
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
Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel
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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