Matís Staff

Starfsfólk Matís

Aðalheiður Ólafsdóttir

Skynmatsstjóri

Svið: Virðiskeðja

Sími: +354 4225010 /

Netfang: adalheiduro@matis.is

Sérþekking:

Ferskleiki, Neytendakannanir, Neytendur, Skynmat, Geymsluþol, Námskeið

Ritrýndar greinar:

  • Jannicke Fugledal Remme, Guro Møen Tveit, Morten Bondø, Rasa Slizyte, Aðalheiður Ólafsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir, Ana Karina Carvajal. Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis - (2022). Journal of Aquatic Food Product Technology , Volume 31, 2022 - Issue 5, 483-495. 10.1080/10498850.2022.2060055

  • Skírnisdóttir S, Knobloch S, Lauzon HL, Ólafsdóttir A, Steinþórsson P, Bergsten P, Marteinsson V.. Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres - (2021). Food Microbiology, 97, 103723. Doi: 10.1016/j.fm.2020.103723

  • Arnarson, A., Ólafsdóttir, A., Ramel, A. Martinsdóttir, E., Reykdal, Ó., Þórsdóttir, I., Þorkelsson, G.. Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals - (2011). International Journal of Food Sciences and Nutrition, 62(8), 872-880.

  • Pierrick Stévant, Aðalheiður Ólafsdóttir, Paul Déléris, Justine Dumay, Joël Fleurence, Bergrós Ingadóttir, Rósa Jónsdóttir, Émilie Ragueneau, Céline Rebours, Turid Rustad. Ageing gracefully? Semi-dry storage as a maturation process to develop the sensory characteristics of the edible red seaweed dulse (Palmaria palmata). - (2020). Algal Research, Volume 51, .

  • Pierrick Stévant, Aðalheiður Ólafsdóttir, Paul Déléris, Justine Dumay, Joël Fleurence, Bergrós Ingadóttir, Rósa Jónsdóttir, Émilie Ragueneau, Céline Rebours, Turid Rustad. Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage. - (2020). Data in Brief, Volume 33, .

  • Jannicke Fugledal Remme, Guro Møen Tveit, Morten Bondø, Rasa Slizyte, Aðalheiður Ólafsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir and Ana Karina Carvajal. Valorisation of frozen cod (Gadus morhua) heads, captured by trawl and longline by the oceanic fleet, by enzymatic hydrolysis - (2020). Journal of Aquatic Food Product Technology, Volume 33, .

  • Gholam Reza Shaviklo, Adalheidur Olafsdottir, Kolbrun Sveinsdottir, Gudjon Thorkelsson, Fereidoon Rafipour. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack - (2011). Journal of Food Science and Technology, 48(6), 668-676.

    • Skýrslur:

  • Saltfiskkræsingar: Saltfiskmánuður

  • Bætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetis

  • Seaweed supplementation to mitigate methane (CH4) emissions by cattle

  • Chitosan treatments for the fishery industry – Enhancing quality and safety of fishery products

  • Vinnslueiginleikar mismunandi kartöfluafbrigða / Processing qualities of different potato strains

  • Framleiðsla fisksósu úr íslensku sjávarfangi með gagnlegri gerjun / Fish Sauce produced by useful fermentation

  • Áhrif biðtíma frá slátrun að vinnslu á nýtingu og gæði eldisþorsks / Effect of post‐slaughter time intervals on yield and quality of farmed cod

  • Áhrif íblöndunarefna og mismunandi söltunaraðferða á nýtingu og gæði afurða úr eldisþorski / Effects of additives and different salting methods on yield and quality of farmed cod products

  • Lágmörkun á vöðvadrepi í leturhumri með ensímhindrun og undirkælingu / Minimizing spoilage in Nephrops in Iceland

  • Effect of cooling and packaging methods on the quality deterioration of redfish fillets

  • Hefðbundið skyr. Samanburður á heimagerðu og verksmiðjuframleiddu skyri – Forkönnun / Traditional skyr. Comparison between homemade and industrial produced skyr – Preliminary study

  • Íslenskur barnamatur – markaður og opinberar kröfur

  • Þróun gæðastuðulsaðferðar og geymsluþol á þíddum makríl (Scomber scombrus) / Development of Quality Index Method and storage life of thawed mackerel (Scomber scombrus)

  • Sprautun og pæklun tilapíuflaka / Injection and brining of tilapia fillets

  • Bragð og beitarhagar. Framvinduskýrsla

  • Vöruþróun á hollari unnum kjötvörum / Product development of healthier processed meat products

  • Beit á hvönn og bragð af lambakjöti / Grazing on Angelica archangelica and flavour of lamb meat

    • Ráðstefnur – Veggspjöld

    Jón Árnason, Ólafur Ingi Sigurgeirsson and Aðalheiður Ólafsdóttir Effect of dietary protein level on protein content and quality of Arctic charr. Erindi á ráðstefnunni 14th International Symposium on Fish Nutrition & Feeding, May 31. – June 4. 2010, Qingdao, China.

    Jón Árnason, Ólafur Ingi Sigurgeirsson and Aðalheiður Ólafsdóttir Effect of dietary protein level on protein content and quality of Arctic charr. Veggspjald á ráðstefnunni 14th International Symposium on Fish Nutrition & Feeding, May 31. – June 4. 2010, Qingdao, China.

    Ólafur Ingi Sigurgeirsson, Jón Árnason, Helgi Thorarensen and Aðalheiður Ólafsdóttir. Protein requirements of Arctic charr (Salvelinus alpinus). Veggspjald á ráðstefnunni 14th International Symposium on Fish Nutrition & Feeding, May 31. – June 4. 2010, Qingdao, China.