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Forsíða

Guðjón Þorkelsson - Professor Emeritus

Guðjón Þorkelsson

–

School of Health Sciences

Guðjón Þorkelsson

Professor Emeritus

Food Processing and Product Development

Location
Utan H.Í.
Phone
4225000
Email
gudjont [at] hi.is

Unit
Faculty of Food Science and Nutrition

Published works

2024

A critical review of the edible seaweed Palmaria palmata (L.) Weber & Mohr and its bioactive compounds in the “omics” eraAlgal Research

2023

Carcass characteristics of Nordic native cattle breedsGenetic Resources

2022

Comparative monosaccharide profiling for taxon differentiationBiochemical Systematics and Ecology
A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory AttributesAnimals

2021

A comparison of two different slaughter systems for lambs. Effects on carcass characteristics, technological meat quality and sensory attributesAnimals

2018

Food, Nutrition , and Health in Iceland in Nutritional and Health Aspects of Food in Nordic Countries
Biorefining and Biotechnology Opportunities in the West Nordic Region

2017

Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storageJournal of Food Science and Technology
Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storageDrying Technology

2016

Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature DryingJournal of Food Process Engineering

2015

Influence of smoking and packaging methods on lipid stability and microbial quality of capelin (mallotus villosus) and sardine (sardinella gibossa)Food Science and Nutrition

2014

High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extractJournal of Functional Foods
Nordic Products
Preservation of Fish by Curing

2013

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod proteinFood Chemistry
Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua)JAOCS, Journal of the American Oil Chemists' Society
Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mixJournal of Food Science and Technology

2012

Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydrationFood Chemistry
Quality changes of fresh and frozen protein solutions extracted from atlantic cod (Gadus morhua) trim as affected by salt, cryoprotectants and storage timeTurkish Journal of Fisheries and Aquatic Sciences
Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)Journal of Food Science and Technology
Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydrationLWT - Food Science and Technology

2011

Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individualsInternational Journal of Food Sciences and Nutrition
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snackJournal of Food Science and Technology
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive PropertiesJournal of Food Science
Chemical properties and sensory quality of ice cream fortified with fish proteinJournal of the Science of Food and Agriculture
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperatureJournal of the Science of Food and Agriculture
Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewateringLWT - Food Science and Technology
The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine saltingFood Chemistry
Effects of different temperatures on storage quality of heavily salted cod (Gadus morhua)International Journal of Food Engineering

2010

Antioxidative Properties of Fish Protein Hydrolysates
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive propertiesJournal of the Science of Food and Agriculture
Þurrkað lambakjöt
The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus)Turkish Journal of Fisheries and Aquatic Sciences
Sensory attributes of haddock balls affected by added fish protein isolate and frozen storageJournal of Sensory Studies
The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)Journal of the Science of Food and Agriculture
Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine saltingJournal of Food Engineering
The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua)Journal of Food Science
Verðmæti úr hliðarafurðum í slátrun og kjötvinnsluFræðaþing Landbúnaðarins
Sóknarfæri í kjötvinnslu á ÍslandiFræðaþing Landbúnaðarins
Katki Maddeleri ve Donrurarak Saklamanin Mezgitten (Melanogrammus aeglefinus) Izole Edilen Balik Proteininin Fonksiyonel Özellikleri ve Akis Davranisi Üzerine EtkisiTurkish Journal of Fisheries and Aquatic Sciences
Bragð og beitarhagarFræðaþing Landbúnaðarins
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmataLWT - Food Science and Technology
Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractionsFood Chemistry

2009

The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs55th International Congress of Meat Science and Technology, Meat -Muscle, Manufacturing and Meals
Stunning and chilling methods of lamb in Iceland55th International Congress of Meat Science and Technology, Meat -Muscle, Manufacturing and Meals
Fish proteins and peptide products
Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltrationDesalination

2008

Mild processing techniques and development of functional marine protein and peptide ingredients
Improving seafood products for the consumer
North European Products
Sérstaða íslensks lambakjötsFræðaþing Landbúnaðarins

2007

Food Engineering Trends Icelandic View
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countriesMeat Science
Processing forecast of cod - Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) filletsJournal of Food Engineering
Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storageJournal of Food Science
Ripened Meat Products
Þróun matvæla úr íslenskum landbúnaði með áherslu á kjötFræðaþing Landbúnaðarins
Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) filletsJournal of Food Engineering

2006

Full utilisation of the catch
Íslenskt kjöt og kjötafurðir
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell linesProcess Biochemistry

2005

Microbial Adhesion to Processing Lines for Fish Fillets and Cooked ShrimpFood Technology and Biotechnology
"The Effects of Dryers on the Functional Properties of Fishmeal"

2004

Effects of added salt, phosphates, and proteins on the chemical and physicochemical charactersitics of frozen cod (Gadus morhua) filletsJournal of Food Science
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countreisFood Microbiology
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countriesFood Microbiology
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) FilletsJFS: Food Engineering and Physical Properties

2003

Comparison of muscle composition and meat quality traits in diverse commercial lamb typesJournal of Muscle Foods
Influence of low fat fishmeal on fatty acid composition and sensory quality of porkJournal of Muscle Foods
Meat texture of lambs from different European production systemsAustralian Journal of Agricultural Research

2002

Characterization of Listeria monocytogenes isolates from the meat, poultry and seafood industries by automated ribotypingInternational Journal of Food Microbiology
The effects of light salting on physicochemical characteristics of frozen cod (Gadus morhua) filletsJournal of Aquatic Food Product Technology
Muscle fibre characteristics and tenderness of M.longisimus dorsi of Icelandic lamb

2001

Oxidative stability of pork pepperoni during processing and different packing and storage conditions as influenced by fat sourceJournal of Muscle Foods
Influence of feed fat source on fatty acid composition, unsaturation and lipid oxidation of backfat and sensory quality of porkJournal of Muscle Foods
Influential factors in sheep quality, acceptability of specific designations

2000

Home placement testing of lamb conducted in six countriesJournal of Sensory Studies
Household associations in home placement testsJournal of Sensory Studies
Evrópuverkefni um lambakjöt III
Evrópuverkefni um lambakjöt IV
Hrútabragðstilraunir
Evrópuverkefni um lambakjöt I
Evrópuverkefni um lambakjöt II
Instrumental toughness of lamb from diverse European sheep types
Effects of production systems on the fatty acids and flavour from six European countries
Variation in muscle composition between different commercial lamb types and its relationship with meat texture

1999

Quality of lamb meat from different production systems in Europe
Skynmat á kjöti af haustfóðruðum hrútlömbum og geldingum

1994

Íslenska kjötbókin

1990

The influence of pre-slaughter grazing management on carcass composition and meat quality in lambsIcelandic Agricultural Sciences

1989

The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.Bibliotheca nutritio et dieta
Framleiðsla á unnum kjötvörum

Keywords for Specialisation:

Food processing and product development

Food innovation

Entrepreneur training

Matis collaboration