{"id":28251,"date":"2020-07-01T10:11:02","date_gmt":"2020-07-01T10:11:02","guid":{"rendered":"http:\/\/dev.matis.is\/?post_type=matis_staff&p=28251"},"modified":"2026-02-12T11:43:10","modified_gmt":"2026-02-12T11:43:10","slug":"margret-geirsdottir","status":"publish","type":"matis_staff","link":"https:\/\/matis.is\/en\/matis_staff\/margret-geirsdottir\/","title":{"rendered":"Margr\u00e9t Geirsd\u00f3ttir"},"content":{"rendered":"

RITASKR\u00c1 \/ Publications<\/h2>\n\n\n\n

REVIEWED ARTICLES \/ Articles in peer-reviewed journals:<\/strong><\/p>\n\n\n\n

2017<\/strong>:<\/p>\n\n\n\n

Jamnik P, Isteni\u010d K, Ko\u0161tomaj T, Wulff T, Geirsdottir M, Almgren A, Jonsdottir R, Kristinsson HG, Undeland I. 2017. Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion. Food Technology and Biotechnology 55 (3).<\/p>\n\n\n\n

2015<\/strong>:<\/p>\n\n\n\n

J\u00f3nsd\u00f3ttir R, Geirsd\u00f3ttir M, Hamaguchi PY, Jamnik P, Kristinsson HG, Undeland U. 2015. The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolyzate and brown seaweed extract to prevent oxidation in marine food model systems. Journal of the Science of Food and Agriculture 96 (6) \u00b7 2125-2135.<\/p>\n\n\n\n

J\u00f3nsd\u00f3ttir R, Geirsd\u00f3ttir M, Hamaguchi PY, Jamnik P, Kristinsson HG, Undeland U. 2015. The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolyzate and brown seaweed extract to prevent oxidation in marine food model systems. Journal of the Science of Food and Agriculture 96 (6) \u00b7 2125-2135. https:\/\/doi.org\/10.1002\/jsfa.7328<\/a><\/p>\n\n\n\n

2014<\/strong>:<\/p>\n\n\n\n

Kristinsson H, Lanier TC, Halld\u00f3rsd\u00f3ttir SM, Geirsd\u00f3ttir M, Park JW. 2014. Fish Protein Isolate by pH Shift In Suirmi and Surimi Seafood, 3ed. Ed Jae Park, pp: 169-192. CRC Press, New York. https:\/\/doi.org\/10.17113\/ftb.55.03.17.5117<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

Margret Geirsdottir, Hordur G. Kristinsson, Sjofn Sigurgisladottir, Patricia Yuca Hamaguchi, Gudjon Thorkelsson, Ragnar Johannsson, Magnus Mar Kristjansson. 2011. Enzymatic hydrolysis of blue whiting ( Micromesistius poutassou<\/em>); functional and bioactive properties. Journal of Food Science<\/em>. 76 (1), C14-C20. Article<\/a><\/p>\n\n\n\n

2007:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir, H. Hlynsdottir, Gu\u00f0j\u00f3n \u00deorkelsson and Sj\u00f6fn Sigurg\u00edslad\u00f3ttir. 2007. Solubility and viscosity of herring ( Clupea harengus<\/em>) proteins as affected by freezing and frozen storage. Journal of Food Science,<\/em> 72, no. 7 .: 376-380. Read the article<\/strong> <\/a> Article<\/a><\/p>\n\n\n\n

2002:
<\/strong>Thorarinsdottir KA, Arason S., Geirsdottir M., Bogason SG and Kristbergsson K. 2002. Changes in myofibrillar proteins during processing of salted cod ( Gadus morhua<\/em>) as determined by electrophoresis and Differential Scanning Calorimetry. Food chemistry<\/em>, 77(3), 377-385.<\/p>\n\n\n\n

BOOK CHAPTERS<\/strong><\/p>\n\n\n\n

Kristinsson H, Lanier TC, Halld\u00f3rsd\u00f3ttir SM, Geirsd\u00f3ttir M, Park JW. 2014. Fish Protein Isolate by pH Shift In <\/em>Suirmi and Surimi Seafood, 3ed. Ed Jae Park, pp: 169-192. CRC Press, New York.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, Sj\u00f6fn Sigurg\u00edslad\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Ragnar J\u00f3hannsson, F Gu\u00e9rard, A Chabeaud, P Bourseau, L Vandanjon, P Jaouen, M Chaplain-Derouiniot, M Fouchereau-Peron, O Martinez-Alvarez, Y Le Gal, R Ravallec-Ple , L Picot, JP Berge, C Delannoy, G Jakobsen, I Johansson, I Batista, C.Pires. 2008. Mild processing techniques and development of functional marine protein and peptide ingredients\u00a0In:<\/em>\u00a0Improving seafood products for the consumer. Edited by T. B\u00f6rresen. Cambridge, Woodhead Publishing Ltd.\u00a0\u00a0More about the book.<\/a>

LECTURE AT CONFERENCES \/ Oral presentations:<\/strong><\/p>\n\n\n\n

2011:<\/strong><\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir, Patricia Hamaguchi, \u00d3li \u00de\u00f3r Hilmarsson, Irek Klonowzki, H\u00f6r\u00f0ur G. Kristinsson. Surimi seafood from byproducts containing omega-3 fatty acids. Presentation: 41 st<\/sup> WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.<\/p>\n\n\n\n

Kolbr\u00fan Sveinsd\u00f3ttir, R\u00f3sa J\u00f3nsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Emilia Martinsd\u00f3ttir. Innovative consumer-oriented product development of enriched seafood. Presentation: 41 st<\/sup> WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.<\/p>\n\n\n\n

S. Crynen, MR Marshall, HG Kristinsson, P. Hamaguchi, H. Sveinsdottir, M. Geirsd\u00f3ttir. Antioxidant properties of peptides derived from cod muscle myosin by enzymatic hydrolysis with trypsin, chymotrypsin and elastase. IFT Annual meeting and food expo, New Orleans, 2011. Poster presentation.<\/p>\n\n\n\n

H. Sveinsdottir, P. Hamaguchi, H. G Kristinsson, M. Geirsdottir. Bioactivity of marine derived peptides analyzed with a cellular antioxidant assay. IFT Annual meeting and food expo, New Orleans, 2011. Poster presentation.<\/p>\n\n\n\n

2009:
<\/strong>Sigr\u00fan Mj\u00f6ll Halld\u00f3rsd\u00f3ttir, Patricia Y. Hamaguchi, Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, H\u00f6r\u00f0ur G. Kristinsson and Arnlj\u00f3tur B. Bergsson. Antihypertensive properties of protein from whey and whey. Agricultural Research Council 2009, 12 - 13 February, 6th year, p. 375-379. Read the article.<\/a><\/p>\n\n\n\n

2006:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir. Targeted foods and new foods. Paper presented at the food day of the Icelandic Food and Nutrition Association (MN\u00cd), Loftei\u00f0i, 20 October 2006.<\/p>\n\n\n\n

2005:<\/strong>
Ragnar J\u00f3hannsson, Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, I. Batista, C. Pires. 2005. Functional properties of proteins from seafood by-products. Paper presented at the 2nd SEAFOODplus Conference, in Granville, France, October 5, 2005.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson, Ragnar J\u00f3hannsson, DE Rams\u00f8y, B. Gundesen, NK S\u00f8rensen. 2005. Properties of fish proteins isolated in a pilot plant. Paper presented at the 35th WEFTA meeting in Antwerp, Belgium, 19-22. September 2005.<\/p>\n\n\n\n

K\u00e1ri \u00d3alfsson, Margr\u00e9t Geirsd\u00f3ttir. Is there power in Icelandic sea edema? Paper presented at IFL's Autumn Meeting, Grand Hotel 23.09. 2005.<\/p>\n\n\n\n

2003:<\/strong>
Margr\u00e9t Geirsd\u00f3ttir, Harpa Hlynsd\u00f3ttir. 2003. Protein solubility of herring proteins as affected by by freezing and frozen storage. Paper presented at TAFT 2003 - The First Joint Trans-Atlantic Fisheries Technology Conference Reykjav\u00edk 11-14 June.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0j\u00f3n \u00deorkelsson. 2003. Proteins and peptides from fish novel components from fish by-products. Paper presented at the conference "Valuable products from by-raw materials" at the Institute of Technology, November 7, 2003.<\/p>\n\n\n\n

2002:
<\/strong>New products. Paper presented at a seminar on increasing the value of pelagic fish. Sm\u00e1rask\u00f3li, K\u00f3pavogur, 5 September 2002.<\/p>\n\n\n\n

2000:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir & Gu\u00f0mundur Stef\u00e1nsson. Shelf life of industrially produced herring fillets as affected by handling and packaging. 30th WEFTA meeting, 19 - 22 June 2000, T\u00f3rshavn, Faroe Islands<\/p>\n\n\n\n


REPORTS:<\/strong><\/p>\n\n\n\n

2018<\/strong>:<\/p>\n\n\n\n

Bj\u00f6rnsd\u00f3ttir B, Geirsd\u00f3ttir M, Gu\u00f0mundsd\u00f3ttir EE, \u00deorkelsson G, J\u00f3nsd\u00f3ttir R, \u00de\u00f3r\u00f0arson G, Groben R, Knobloch S, Hauptmann AL, Vang J, Gunnarsd\u00f3ttir I, J\u00f3hannsson R, Sch\u00f6nemann-Paul LD, Sm\u00e1rad\u00f3ttir SE. 2018. Biorefining and Biotechnology Opportunities in the West Nordic Region. Mat\u00eds Report, 03-18. 55p.<\/p>\n\n\n\n

2015:<\/strong><\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir. Full utilization of proteins from Lumpfish. Mat\u00eds Report 12-15, 130 p. Closed report. Report summary<\/a><\/p>\n\n\n\n

2013:<\/strong><\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir. Peeling and marketing of surimi and surimi product from bone marrow. Mat\u00eds Report 03-14, 17p. Closed report.<\/p>\n\n\n\n

2009:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir. Isolation, purification and investigation of peptides from fish proteins with blood pressure decreasing properties \/ Isolation, purification and research on blood pressure lowering peptides from fish proteins. Mat\u00eds Report 36-09<\/a>, 34 s.<\/p>\n\n\n\n

2008:
<\/strong>Arnlj\u00f3tur B. Bergsson, Margr\u00e9t Geirsd\u00f3ttir, R\u00f3sa J\u00f3nsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, H\u00f6r\u00f0ur G. Kristinsson, Gu\u00f0j\u00f3n \u00deorkelsson. 2008. A brief summary of processing fish proteins. Mat\u00eds report 36-08. Closed report.<\/p>\n\n\n\n

Gu\u00f0j\u00f3n \u00deorkelsson, Margr\u00e9t Geirsd\u00f3ttir, Ragnar J\u00f3hannsson, Sigur\u00f0ur Hauksson, Sj\u00f6fn Sigurg\u00edslad\u00f3ttir, Arnlj\u00f3tur Bjarki Bergsson, 2008. Fish protein as a dietary supplement. Mat\u00eds report 11-08<\/a>, 18 p.<\/p>\n\n\n\n

2007:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0mundur \u00d3li Hreggvi\u00f0sson, L\u00e1rus Freyr \u00de\u00f3rhallsson, R\u00f3sa J\u00f3nsd\u00f3ttir, Patricia Hamaguchi, 2007. Isolation, purification and research into blood pressure lowering peptides from fish proteins. Mat\u00eds Report 48-07<\/a>, 46 p.<\/p>\n\n\n\n

L\u00e1rus Freyr \u00de\u00f3rhallsson, Margr\u00e9t Geirsd\u00f3ttir, Gu\u00f0mundur \u00d3li Hreggvi\u00f0sson, Sigur\u00f0ur Vilhelmsson, Gu\u00f0j\u00f3n \u00deorkelsson. 2007. Antihypertensive effect (Ace-inhibiting activity) in Icelandic seafood - installation of measurement methods. Mat\u00eds Report 10-07<\/a>, 15 p.<\/p>\n\n\n\n

2006:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir (editor). 2006. Protein Isolation from Herring. IFL report 39-06, 110 pages.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir, Katr\u00edn \u00c1sta Stef\u00e1nsd\u00f3ttir. 2006. Processing properties of blue whiting flour. IFL report 29-06, 40 pages.<\/p>\n\n\n\n

2005:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir, Katr\u00edn \u00c1sta Stef\u00e1nsd\u00f3ttir. 2005. Icelandic sea cucumber. IFL report 28-05, 15 pages.<\/p>\n\n\n\n

Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir, \u00de\u00f3ra Valsd\u00f3ttir, Katr\u00edn \u00c1sta Stef\u00e1nsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Ragnar J\u00f3hannsson. 2005. The effects of protein isolate in chilled and frozen haddock fillets. IFL report 25-05, 64 pages.
 
Margr\u00e9t Geirsd\u00f3ttir, Katr\u00edn \u00c1sta Stef\u00e1nsd\u00f3ttir. 2005. Measurements of bioactive substances in Icelandic seafood - Installation of measurement methods. IFL report 23 - 05, 8 p.<\/p>\n\n\n\n

Helga Gunnlaugsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Arnhei\u00f0ur Ey\u00fe\u00f3rsd\u00f3ttir, Hj\u00f6rleifur Einarsson, Gu\u00f0j\u00f3n \u00deorkelsson. 2005. Bioactive substances in Icelandic seafood: Summary. IFL report 05 - 05, 20 pages.<\/p>\n\n\n\n

2004:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir, Ragnar J\u00f3hannsson. 2004. Blue whiting as a target food. IFL report 11-04, 25 pages.<\/p>\n\n\n\n

2003:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir. 2003. Stability of frozen herring as a raw material for food processing. IFL report 15-03, 52 pages.<\/p>\n\n\n\n

G\u00fastaf Hj\u00e1lmarsson, Margr\u00e9t Geirsd\u00f3ttir, P\u00e1ll G. P\u00e1lsson. 2003. Developing methods to tenderise bones in herring fillets. IFL report 03-03, 28 p.<\/p>\n\n\n\n

2002:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir. 2002. Stability of frozen cod products. IFL report 11-02, 54 pages.<\/p>\n\n\n\n

2001:
<\/strong>Gu\u00f0mundur Stef\u00e1nsson, Margr\u00e9t Geirsd\u00f3ttir. 2001. Developing a Process for Automated Tuna Head Meat Recovery: Individual Progress report for the Period 01.04.00 to 31.10.00. IFL project report 07-01 to the EU, 5 pages.<\/p>\n\n\n\n

2000:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir and Gu\u00f0mundur Stef\u00e1nsson. 2000. Capelin protein. IFL project report 05-00 to RANN\u00cdS, 11 pages.<\/p>\n\n\n\n

POSTERS<\/strong><\/p>\n\n\n\n

S. Crynen, MR Marshall, HG Kristinsson, P. Hamaguchi, H. Sveinsdottir, M. Geirsd\u00f3ttir. Antioxidant properties of peptides derived from cod muscle myosin by enzymatic hydrolysis with trypsin, chymotrypsin and elastase. IFT Annual meeting and food expo, New Orleans, 2011. Poster presentation.<\/p>\n\n\n\n

H. Sveinsdottir, P. Hamaguchi, H. G Kristinsson, M. Geirsdottir. Bioactivity of marine derived peptides analyzed with a cellular antioxidant assay. IFT Annual meeting and food expo, New Orleans, 2011. Poster presentation.<\/p>\n\n\n\n

P.Hamaguchi, M.Geirsdottir, A. Vrac, HG Kristinsson, H. Sveinsdottir, OH Fridjonsson, GO Hreggvidsson. In-vitro antioxidant and antihypertensive properties of Icelandic sea cucumber ( Cucumaria frondosa<\/em>). IFT Annual meeting and food expo, Chicago, 2010. Poster presentation.<\/p>\n\n\n\n

R\u00f3sa J\u00f3nsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir, Patricia Y. Hamaguchi, H\u00f6r\u00f0ur G. Kristinsson. Inhibition of hemoglobin-mediated lipid oxidation in washed cod muscle by bioactive compounds from marine source<\/a>. Poster at the International Marine Ingredients Conference, Oslo, Norway, 20-21 September 2010.<\/p>\n\n\n\n

R\u00f3sa J\u00f3nsd\u00f3ttir, Patricia Y. Hamaguchi, Margr\u00e9t Geirsd\u00f3ttir, H\u00f6r\u00f0ur G. Kristinsson. Bioactive compounds from Icelandic marine source<\/a>. Poster at the International Marine Ingredients Conference, Oslo, Norway, 20-21 September 2010.<\/p>\n\n\n\n

Margret Geirsdottir, Rosa Jonsdottir, HordurG. Kristinsson, Patricia Yuca Hamaguchi, Annabelle Vrac. Comparison of bioactive properties of cod and chicken protein hydrolysates<\/a>. Poster at the IFT Annual Meeting, Chicago, July 2010.<\/p>\n\n\n\n

CONFERENCE PROGRAM \/ Conference proceedings:<\/strong><\/p>\n\n\n\n

2003:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir, Harpa Hlynsd\u00f3ttir. 2003. Protein solubility of herring proteins as affected by by freezing and frozen storage. In: First Joint Trans-Atlantic Fisheries Technology Conference TAFT Meeting Reykjav\u00edk, 11-14 June, pp. 269-271.
 <\/p>\n\n\n\n

GENERAL ARTICLES IN NEWSPAPERS AND MAGAZINES \/ Articles in non-refereed journals<\/strong><\/p>\n\n\n\n

2005:
<\/strong>Margr\u00e9t Geirsd\u00f3ttir. Marine proteins: Something fishy. Interview in Innovate, the newsletter of the Nordic Innovation Center. Innovate no. 4 - 2005, 8-11.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir: Bioactive peptides. Article in Morgunbla\u00f0i\u00f0 March 30, 2005.<\/p>\n\n\n\n

2004:<\/strong>
Margr\u00e9t Geirsd\u00f3ttir. 2004. Processing of bioactive peptides. Food is on the human side. Publications of the Icelandic Food and Nutrition Association (MN\u00cd) .16 (1): 18.<\/p>\n\n\n\n

Margr\u00e9t Geirsd\u00f3ttir. 2004. Bioactive peptides. \u00c6gir, 97 (7): 36-37.<\/p>\n\n\n\n

2002:<\/strong>
Harpa Hlynsd\u00f3ttir, Margr\u00e9t Geirsd\u00f3ttir. 2002. Surimi: Is it something for the Icelandic fishing industry? \u00c6gir, 95 (10): 16\u201318.
 <\/p>\n\n\n\n

TEACHING \/ Teaching:<\/strong><\/p>\n\n\n\n

Part-time teaching at the United Nations Fisheries Academy
Part-time lecturer at the Department of Food Science at the University of Iceland from 1999-2002 in practical teaching in food chemical analysis.
Part-time teaching at the Fish Processing School spring semester 2000\/2001.<\/p>","protected":false},"featured_media":52950,"template":"","meta":{"_acf_changed":true,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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