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Forsíða

Hildur Inga Sveinsdóttir - Assistant Professor

Hildur Inga Sveinsdóttir

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Heilbrigðisvísindasvið

Hildur Inga SveinsdóttirShe/Her

Assistant Professor

Location
Matís
Email
his [at] hi.is

Unit
Faculty of Food Science and Nutrition

Published works

2024

Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerelJournal of Food Composition and Analysis
Physicochemical- and bioactive properties of acid preserved Alaria esculenta and Saccharina latissima during storageLWT
Potentially Toxic Elements in Icelandic Seaweeds
Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storageJournal of Food Composition and Analysis

2022

Added Value of Ascophyllum nodosum Side Stream Utilization during Seaweed Meal ProcessingMarine Drugs

2021

Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)LWT

2020

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storageFood Chemistry
Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditionsEuropean Food Research and Technology

Keywords for Specialisation:

Quality control

Seafood quality

Food processing and product development

Rest raw materials