Margrét Geirsdóttir

Ritrýndar greinar:

Qian Zhang, Ru Liu, Margrét Geirsdóttir, Shiyu Li, Tumi Tomasson, Shanbai Xiong, Xiuchen Li, María Gudjónsdóttir. Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa - (2022). Processes , 10(5), 847, 10(5), 847. 10.3390/pr10050847

Asaf Tzachor, Asger Smidt-Jensen, Alfons Ramel, Margrét Geirsdóttir . Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment - (2022). Marine Biotechnology , 24, 991–1001 .

Margrét Geirsdóttir, H. Hlynsdottir, Guðjón Þorkelsson, Sjöfn Sigurgísladóttir. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage - (2007). Journal of Food Science, 72(7), 376-380.

Guðjón Þorkelsson, Sjöfn Sigurgísladóttir, Margrét Geirsdóttir, Ragnar Jóhannsson, F Guérard, 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, J P Berge, C Delannoy, G Jakobsen, I Johansson, I Batista, C.Pires. Mild processing techniques and development of functional marine protein and peptide ingredients In: Improving seafood products for the consumer - (2008). Cambridge, Woodhead Publishing Ltd., , 363-398.

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

Jamnik, P., Istenic, K., Kostomaj, T., Wulff, T., Geirsdóttir, M., Almgren, A., Jónsdóttir, R., Kristinsson, H.G., Undeland, I.. Bioactivity of cod and chicken protein hydrolysates before and after in vitro gastrointestinal digestion - (2017). Food Technology and Biotechnology, 55(3), 360-367.

Jonsdottir, R., Geirsdottir, M., Hamaguchi, P.Y., Jamnik, P., Kristinsson, H.G., Undeland, I.. The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems - (2016).  Journal of the Science of Food and Agriculture, 96(6), 2125-2135.

RITASKRÁ / Publications

RITRÝNDAR GREINAR/Articles in peer-reviewed journals:

2017:

Jamnik P, Istenič K, Koštomaj 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).

2015:

Jónsdóttir R, Geirsdóttir 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 hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems. Journal of the Science of Food and Agriculture 96(6) · 2125-2135.

Jónsdóttir R, Geirsdóttir 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 hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems. Journal of the Science of Food and Agriculture 96(6) · 2125-2135. https://doi.org/10.1002/jsfa.7328

2014:

Kristinsson H, Lanier TC, Halldórsdóttir SM, Geirsdóttir 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

2011:

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); functional and bioactive properties. Journal of Food Science. 76(1), C14-C20. Grein / Article

2007:
Margrét Geirsdóttir, H. Hlynsdottir, Guðjón Þorkelsson and Sjöfn Sigurgísladóttir. 2007. Solubility and viscosity of herring ( Clupea harengus) proteins as affected by freezing and frozen storage. Journal of Food Science, 72, nr. 7.: 376-380. Lesa grein  Grein / Article

2002:
Thorarinsdottir K.A., Arason S., Geirsdottir M., Bogason S.G. and Kristbergsson K. 2002. Changes in myofibrillar proteins during processing of salted cod ( Gadus morhua) as determined by electrophoresis and Differential Scanning Calorimetry. Food chemistry, 77(3), 377-385.

BÓKARKAFLAR / BOOK CHAPTERS

Kristinsson H, Lanier TC, Halldórsdóttir SM, Geirsdóttir 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.

Guðjón Þorkelsson, Sjöfn Sigurgísladóttir, Margrét Geirsdóttir, Ragnar Jóhannsson, F Guérard, 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, J P Berge, C Delannoy, G Jakobsen, I Johansson, I Batista, C.Pires. 2008. Mild processing techniques and development of functional marine protein and peptide ingredients In: Improving seafood products for the consumer. Edited by T. Börresen. Cambridge, Woodhead Publishing Ltd.  Meira um bókina.

ERINDI Á RÁÐSTEFNUM / Oral presentations:

2011:

Margrét Geirsdóttir, Patricia Hamaguchi, Óli Þór Hilmarsson, Irek Klonowzki, Hörður G. Kristinsson. Surimi seafood from byproducts containing omega-3 fatty acids. Presentation: 41 ^st WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.

Kolbrún Sveinsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir, Emilía Martinsdóttir. Innovative consumer-oriented product development of enriched seafood. Presentation: 41 ^st WEFTA Meeting, 27-30 September 2011, Gothenburg, Sweden.

S. Crynen, M. R. Marshall, H. G. Kristinsson, P. Hamaguchi, H. Sveinsdottir, M. Geirsdóttir. 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.

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.

2009:
Sigrún Mjöll Halldórsdóttir, Patricia Y. Hamaguchi, Margrét Geirsdóttir, Guðjón Þorkelsson, Hörður G. Kristinsson og Arnljótur B. Bergsson. Blóðþrýstingsstýrandi eiginleikar prótína úr skyri og mysu. Fræðaþing landbúnaðarins 2009, 12. – 13. febrúar, 6. árg., s. 375-379. Lesa grein.

2006:
Margrét Geirsdóttir. Markfæði og nýfæði. Erindi flutt á matvæladegi Matvæla- og næringarfræðafélags Íslands (MNÍ), Lofteiðum, 20. október 2006.

2005:
Ragnar Jóhannsson, Margrét Geirsdóttir, Guðjón Þorkelsson, I. Batista, C. Pires. 2005. Functional properties of proteins from seafood by-products. Erindi á 2. SEAFOODplus ráðstefnunni, í Granville, Frakklandi, 5. október 2005.

Margrét Geirsdóttir, Guðjón Þorkelsson, Ragnar Jóhannsson, D-E Ramsøy, B. Gundesen, N.K. Sørensen. 2005. Properties of fish proteins isolated in a pilot plant. Erindi flutt á 35. fundi WEFTA í Antwerpen, Belgíu, , 19-22. september 2005.

Kári Óalfsson, Margrét Geirsdóttir. Er kraftur í íslenskum sæbjúgum? Erindi flutt á Haustfundi Rf, Grand hótel 23.09. 2005.

2003:
Margrét Geirsdóttir, Harpa Hlynsdóttir. 2003. Protein solubility of herring proteins as affected by by freezing and frozen storage. Erindi flutt á TAFT 2003 – The First Joint Trans-Atlantic Fisheries Technology Conference Reykjavík 11-14 júní.

Margrét Geirsdóttir, Guðjón Þorkelsson. 2003. Proteins and peptides from fish novel components from fish by-products. Erindi flutt á ráðstefnunni “Valuable products from by-raw materials” á Iðntæknistofnun, 7. nóvember 2003.

2002:
Nýjar afurðir. Erindi flutt á málfundi um aukið verðmæti uppsjávarfisks. Smáraskóli, Kópavogi, 5. september 2002.

2000:
Margrét Geirsdóttir & Guðmundur Stefánsson. Shelf life of industrially produced herring fillets as affected by handling and packaging. 30th WEFTA meeting, 19 – 22 June 2000, Tórshavn, Faroe Islands

SKÝRSLUR / Reports:

2018:

Björnsdóttir B, Geirsdóttir M, Guðmundsdóttir EE, Þorkelsson G, Jónsdóttir R, Þórðarson G, Groben R, Knobloch S, Hauptmann AL, Vang J, Gunnarsdóttir I, Jóhannsson R, Schönemann-Paul LD, Smáradóttir SE. 2018. Biorefining and Biotechnology Opportunities in the West Nordic Region. Matís Report, 03-18. 55p.

2015:

Margrét Geirsdóttir. Fullnýting próteina úr grásleppu / Full utilization of proteins from Lumpfish. Skýrsla Matís 12-15, 130 s. Lokuð skýrsla. Skýrsluágrip

2013:

Margrét Geirsdóttir. Uppskölun og markaðssetning surimi og surimiafurðar úr beinamarningi. Skýrsla Matís 03-14, 17s. Lokuð skýrsla.

2009:
Margrét Geirsdóttir. Isolation, purification and investigation of peptides from fish proteins with blood pressure decreasing properties / Einangrun, hreinsun og rannsóknir á blóðþrýstings-lækkandi peptíðum úr fiskpróteinum. Skýrsla Matís 36-09, 34 s.

2008:
Arnljótur B. Bergsson, Margrét Geirsdóttir, Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson, Guðjón Þorkelsson. 2008. A brief summary of processing fish proteins. Skýrsla Matís 36-08. Lokuð skýrsla.

Guðjón Þorkelsson, Margrét Geirsdóttir, Ragnar Jóhannsson, Sigurður Hauksson, Sjöfn Sigurgísladóttir, Arnljótur Bjarki Bergsson, 2008. Fiskprótein sem fæðubótarefni. Skýrsla Matís 11-08, 18 bls.

2007:
Margrét Geirsdóttir, Guðmundur Óli Hreggviðsson, Lárus Freyr Þórhallsson, Rósa Jónsdóttir, Patricia Hamaguchi, 2007. Einangrun, hreinsun og rannsóknir á blóðþrýstingslækkandi peptíðum úr fiskpróteinum. Skýrsla Matís 48-07, 46 bls.

Lárus Freyr Þórhallsson, Margrét Geirsdóttir, Guðmundur Óli Hreggviðsson, Sigurður Vilhelmsson, Guðjón Þorkelsson. 2007. Blóðþrýstingslækkandi áhrif (Ace-hindra virkni) í íslensku sjávarfangi – uppsetning mæliaðferða. Skýrsla Matís 10-07, 15 bls.

2006:
Margrét Geirsdóttir (editor). 2006. Protein Isolation from Herring. Rf skýrsla 39-06, 110 bls.

Margrét Geirsdóttir, Katrín Ásta Stefánsdóttir. 2006. Vinnslueiginleikar kolmunnamjöls.  Rf skýrsla 29-06, 40 bls.

2005:
Margrét Geirsdóttir, Katrín Ásta Stefánsdóttir. 2005.  Icelandic sea cucumber.  Rf skýrsla 28-05, 15 bls.

Kristín Anna Þórarinsdóttir, Þóra Valsdóttir, Katrín Ásta Stefánsdóttir, Margrét Geirsdóttir, Ragnar Jóhannsson. 2005.  The effects of protein isolate in chilled and frozen haddock fillets.  Rf skýrsla 25-05, 64 bls.
 
Margrét Geirsdóttir, Katrín Ásta Stefánsdóttir. 2005. Mælingar á lífvirkum efnum í íslensku sjávarfangi – Uppsetning mæliaðferða.  Rf skýrsla 23 – 05, 8 bls.

Helga Gunnlaugsdóttir, Margrét Geirsdóttir, Arnheiður Eyþórsdóttir, Hjörleifur Einarsson, Guðjón Þorkelsson.  2005.  Lífvirk efni í íslensku sjávarfangi: Samantekt.  Rf skýrsla 05 – 05, 20 bls.

2004:
Margrét Geirsdóttir, Ragnar Jóhannsson. 2004. Kolmunni sem markfæði. Rf skýrsla 11-04, 25 bls.

2003:
Margrét Geirsdóttir. 2003. Stöðugleiki frystrar síldar sem hráefni fyrir matvælavinnslu. Rf skýrsla 15-03, 52 bls.

Gústaf Hjálmarsson, Margrét Geirsdóttir, Páll G. Pálsson. 2003. Developing methods to tenderise bones in herring fillets.  Rf skýrsla 03-03, 28 bls.

2002:
Margrét Geirsdóttir. 2002. Stöðugleiki frosinna þorskafurða.. Rf skýrsla 11-02, 54 bls.

2001:
Guðmundur Stefánsson, Margrét Geirsdóttir. 2001. Developing a Process for Automated Tuna Head Meat Recovery: Individual Progress report for the Period 01.04.00 to 31.10.00. Rf verkefnaskýrsla 07-01 til ESB, 5 bls.

2000:
Margrét Geirsdóttir og Guðmundur Stefánsson. 2000. Prótein úr loðnu. Rf verkefnaskýrsla 05-00 til RANNÍS, 11 bls.

VEGGSPJÖLD / POSTERS

S. Crynen, M. R. Marshall, H. G. Kristinsson, P. Hamaguchi, H. Sveinsdottir, M. Geirsdóttir. 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.

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.Hamaguchi, M.Geirsdottir, A. Vrac, H. G. Kristinsson, H. Sveinsdottir, O. H. Fridjonsson, G.O. Hreggvidsson. In-vitro antioxidant and antihypertensive properties of Icelandic sea cucumber ( Cucumaria frondosa). IFT Annual meeting and food expo, Chicago, 2010. Poster presentation.

Rósa Jónsdóttir, Margrét Geirsdóttir, Patricia Y. Hamaguchi, Hörður G. Kristinsson. Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle by bioactive compounds from marine source. Veggspjald á ráðstefnunni International Marine Ingredients Conference, Oslo, Norway, 20-21 September 2010.

Rósa Jónsdóttir, Patricia Y. Hamaguchi, Margrét Geirsdóttir, Hörður G. Kristinsson. Bioactive compounds from Icelandic marine source. Veggspjald á ráðstefnunni International Marine Ingredients Conference, Oslo, Norway, 20-21 September 2010.

Margret Geirsdottir, Rosa Jonsdottir, HordurG. Kristinsson, Patricia Yuca Hamaguchi, Annabelle Vrac. Comparison of bioactive properties of cod and chicken protein hydrolysates. Veggspjald á ráðstefnunni IFT Annual meeting, Chicago, July 2010.

RÁÐSTEFNURIT / Conference proceedings:

2003:
Margrét Geirsdóttir, Harpa Hlynsdóttir. 2003. Protein solubility of herring proteins as affected by by freezing and frozen storage. Í: First Joint Trans-Atlantic Fisheries Technology Conference TAFT Meeting Reykjavík, 11-14 June, s 269-271.
 

ALMENNAR GREINAR Í BLÖÐ OG TÍMARIT/Articles in non-refereed journals

2005:
Margrét Geirsdóttir. Marine proteins: Something fishy. Viðtal í Innovate, fréttabréfi Norrænu nýsköpunarmiðstöðvarinnar. Innovate nr. 4 – 2005, 8-11.

Margrét Geirsdóttir: Lífvirk peptíð. Grein í Morgunblaðinu 30. mars 2005.

2004:
Margrét Geirsdóttir. 2004. Vinnsla lífvirkra peptíða. Matur er mannsins megin. Rit Matvæla- og næringafræðingafélags Íslands (MNÍ).16(1): 18.

Margrét Geirsdóttir. 2004. Lífvirk peptíð. Ægir, 97(7): 36-37.

2002:
Harpa Hlynsdóttir, Margrét Geirsdóttir. 2002. Surimi: Er það eitthvað fyrir íslenskan fiskiðnað? Ægir, 95(10): 16–18.
 

KENNSLA / Teaching:

Stundakennsla við Sjávarútvegsskóla Sameinuðuþjóðanna
Stundakennari við Matvælafræðiskor Háskóla Íslands frá 1999-2002 við verklega kennslu í matvælaefnagreiningu.
Stundakennsla við Fiskvinnsluskólann vorönn 2000/2001.