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Guðjón Þorkelsson - Professor Emeritus
–
Heilbrigðisvísindasvið
Guðjón Þorkelsson
Íslenska
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
ORCID site
https://orcid.org/0000-0003-1967-0664
Research portal – Guðjón Þorkelsson
Courses 2024 - 2025
MAT703F - Marine resources
Collaboration
,
,
,
,
,
Education
1981
,
M.Sc.
,
,
1977
,
B.S.
,
University of Iceland
,
Professional Experience
2007 -
2007,
,
2002 -
2006,
,
2005 -
2005,
,
1998 -
1998,
,
1986 -
1997,
,
1986 -
1988,
,
1988 -
1988,
,
1984 -
1987,
,
1981 -
1986,
,
1981 -
1984,
,
1978 -
1980,
,
1977 -
1980,
,
1976 -
1976,
,
1973 -
1974,
,
Published works
2023
Carcass characteristics of Nordic native cattle breeds
Genetic Resources
2022
Comparative monosaccharide profiling for taxon differentiation: An example of Icelandic edible seaweeds
Biochemical Systematics and Ecology
A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
Animals
2021
A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes
Animals
2018
Food, nutrition, and health in Iceland
Nutritional and Health Aspects of Food in Nordic Countries
2017
Biorefining and Biotechnology Opportunities in the West Nordic Region
Reykjav́ık: Mat́ıs
Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage
Journal 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 storage
Drying Technology
2016
Influence of Lipid Content and Blanching on Capelin (
M
allotus villosus
) Drying Rate and Lipid Oxidation under Low Temperature Drying
Journal of Food Process Engineering
2015
Influence of smoking and packaging methods on lipid stability and microbial quality of
C
apelin (
M
allotus villosus
) and Sardine (
S
ardinella gibossa
)
Food Science & Nutrition
2014
High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract
Journal of Functional Foods
Nordic products
Handbook of fermented meat and poultry
2013
Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix
Journal of Food Science and Technology
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua)
Journal of the American Oil Chemists' Society
Preservation of Fish by Curing
Seafood Processing
The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein
Food Chemistry
2012
Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration
Food Chemistry
Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration
LWT - Food Science and Technology
Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)
Journal of Food Science and Technology
Quality changes of fresh and frozen protein solutions extracted from Atlantic cod (Gadus morhua) trim as affected by salt, cryoprotectants and storage time
Turkish Journal of Fisheries and Aquatic Sciences
2011
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack
Journal of Food Science and Technology
Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals
International Journal of Food Sciences and Nutrition
The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting
Food Chemistry
Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
International Journal of Food Engineering
Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewatering
LWT - Food Science and Technology
Chemical properties and sensory quality of ice cream fortified with fish protein
Journal of the Science of Food and Agriculture
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties
Journal of Food Science
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature
Journal of the Science of Food and Agriculture
2010
Antioxidative properties of fish protein hydrolysates.
Handbook of seafood quality, safety and health applications
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
LWT - Food Science and Technology
Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions
Food Chemistry
Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting
Journal of Food Engineering
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
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
Journal of Food Science
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties
Journal of the Science of Food and Agriculture
SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE
Journal of Sensory Studies
2009
Beit á hvönn og bragð af lambakjöti
Matis sk̀yrsla
Er annað bragð af kjöti hvannalamba en kjöti lamba á venjulegum úthaga
Fræðaþing landbúnaðarins
The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs
55th International Congress of Meat Science and Technology, Meat-Muscle, Manufacturing and Meals, 19th August
Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltration: impact on peptidic populations
Desalination
Fish proteins and peptide products: processing methods, quality and functional properties
Marine functional food
2008
Mild processing techniques and development of functional marine protein and peptide ingredients
2007
Solubility and Viscosity of Herring (Clupea harengus) Proteins as Affected by Freezing and Frozen Storage
Journal of Food Science
Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) fillets
Journal of Food Engineering
North European Products
Handbook of fermented meat and poultry
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries
Meat Science
2006
Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra-and nanofiltration technologies)
Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. Wageningen Academic, The Netherlands
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines
Process Biochemistry
Drying of lamb meat in the Faeroe Islands: current practices and future outlook.
Proceedings of the 1st International Dry-Cured Meat Congress, Oslo, Norway, 7th-9th June, 2006
2005
Microbial adhesion to processing lines for fish fillets and cooked shrimp: influence of stainless steel surface finish and presence of gram-negative bacteria on the attachment of Listeria monocytogenes
Food Technology and Biotechnology
2004
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries
Food Microbiology
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (
Gadus morhua
) Fillets
Journal of Food Science
2003
Reforming fish cut-offs into fillets with texture resembling intact fish flesh
IFT Annual Meeting Book of Abstracts
Meat texture of lambs from different European production systems
Australian Journal of Agricultural Research
COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES
Journal of Muscle Foods
INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK
Journal of Muscle Foods
2002
Characterization of Listeria monocytogenes isolates from the meat, poultry and seafood industries by automated ribotyping
International Journal of Food Microbiology
The Effects of Light Salting on Physicochemical Characteristics of Frozen Cod (
Gadus morhua)
Fillets
Journal of Aquatic Food Product Technology
2001
OXIDATIVE STABILITY OF PORK PEPPERONI DURING PROCESSING AND DIFFERENT PACKING AND STORAGE CONDITIONS AS INFLUENCED BY FAT SOURCE
Journal of Muscle Foods
INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK
Journal of Muscle Foods
2000
HOME PLACEMENT TESTING OF LAMB CONDUCTED IN SIX COUNTRIES
Journal of Sensory Studies
Meat Producers LTD Information on Icelandic Horse Meat
Icelandic Fisheries Laboratories and University of Iceland
Effects of production systems on the fatty acids and flavour of lamb from six European countries
46th ICOoMST, Argentina 27th August--1st September
1990
The influence of pre-slaughter grazing management on carcass composition and meat quality in lambs.
Búv́ısindi
1989
The Effect of Processing on the Content of Polycyclic Aromatic Hydrocarbons and Volatile N—Nitrosoamines in Cured and Smoked Lamb Meat
Nutritional Impact of Food Processing
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