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Guðjón Þorkelsson - Prófessor emeritus

Guðjón Þorkelsson

–

Heilbrigðisvísindasvið

Guðjón Þorkelsson

Prófessor emeritus

í matvælavinnslu og vöruþróun

Aðsetur
Utan H.Í.
Sími
4225000
Tölvupóstur
gudjont [hjá] hi.is

Starfseining
Matvæla- og næringarfræðideild

ORCID vefsíða
https://orcid.org/0000-0003-1967-0664
Rannsóknagátt – Guðjón Þorkelsson

Show Starfsferill

2007 - 2007, Sviðsstjóri, Matís
2002 - 2006, Deildarstjóri vinnslu- og þróunardeildar, Rannsóknastofnun fiskiðnaðarins
2005 - 2005, Dósent í matvælavinnslu, Háskóli Íslands
1998 - 1998, Fastráðinn sérfræðingur, Rannsóknastofnun fiskiðnaðarins
1986 - 1997, Deildarstjóri fæðudeildar, Rannsóknastofnun landbúnaðarins (RALA)
1986 - 1988, Dósent í matvælafræði, Háskóli Íslands
1988 - 1988, Lektor í matvælafræði, Háskóli Íslands
1984 - 1987, Aðjúnkt, Háskóli Íslands
1981 - 1986, Sérfræðingur, Rannsóknastofnun landbúnaðarins (RALA)
1981 - 1984, Stundakennari í kjötiðn, Iðnskólinn í Reykjavík
1978 - 1980, Stundakennari við efnafræðiskor,
1977 - 1980, Aðstoðarsérfræðingar, Rannsóknastofnun landbúnaðarins (RALA)
1976 - 1976, Aðstoðarmaður Unnsteins Stefánssonar við Háskóla Íslands sumarið, HáskólI Íslands
1973 - 1974, Aðstoðarmaður fiskiðnaðarins, Rannsóknastofnun fiskiðnaðarins

Show Útgefið efni

2025

Shifting units, shifting views: how product mass and protein content influence environmental impact of Icelandic lambInternational Journal of Life Cycle Assessment

2024

A critical review of the edible seaweed Palmaria palmata (L.) Weber & Mohr and its bioactive compounds in the “omics” eraAlgal Research

2023

Carcass characteristics of Nordic native cattle breedsGenetic Resources

2022

Comparative monosaccharide profiling for taxon differentiationBiochemical Systematics and Ecology
A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory AttributesAnimals

2021

A comparison of two different slaughter systems for lambs. Effects on carcass characteristics, technological meat quality and sensory attributesAnimals

2018

Biorefining and Biotechnology Opportunities in the West Nordic Region
Food, Nutrition , and Health in Iceland in Nutritional and Health Aspects of Food in Nordic Countries

2017

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storageDrying Technology
Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storageJournal of Food Science and Technology

2016

Influence of Lipid Content and Blanching on Capelin (Mallotus villosus) Drying Rate and Lipid Oxidation under Low Temperature DryingJournal of Food Process Engineering

2015

Influence of smoking and packaging methods on lipid stability and microbial quality of capelin (mallotus villosus) and sardine (sardinella gibossa)Food Science and Nutrition

2014

Nordic Products
High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extractJournal of Functional Foods
Preservation of Fish by Curing

2013

Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua)JAOCS, Journal of the American Oil Chemists' Society
Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mixJournal of Food Science and Technology
The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod proteinFood Chemistry

2012

Quality changes of fresh and frozen protein solutions extracted from atlantic cod (Gadus morhua) trim as affected by salt, cryoprotectants and storage timeTurkish Journal of Fisheries and Aquatic Sciences
Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)Journal of Food Science and Technology
Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydrationLWT - Food Science and Technology
Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydrationFood Chemistry

2011

Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individualsInternational Journal of Food Sciences and Nutrition
Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snackJournal of Food Science and Technology
Effects of different temperatures on storage quality of heavily salted cod (Gadus morhua)International Journal of Food Engineering
Chemical properties and sensory quality of ice cream fortified with fish proteinJournal of the Science of Food and Agriculture
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperatureJournal of the Science of Food and Agriculture
The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine saltingFood Chemistry
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive PropertiesJournal of Food Science
Properties of hydrolysed saithe protein isolates prepared via pH shift process with and without dewateringLWT - Food Science and Technology

2010

Bragð og beitarhagarFræðaþing Landbúnaðarins
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive propertiesJournal of the Science of Food and Agriculture
The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus)Turkish Journal of Fisheries and Aquatic Sciences
Sensory attributes of haddock balls affected by added fish protein isolate and frozen storageJournal of Sensory Studies
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
Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine saltingJournal of Food Engineering
The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua)Journal of Food Science
Verðmæti úr hliðarafurðum í slátrun og kjötvinnsluFræðaþing Landbúnaðarins
Sóknarfæri í kjötvinnslu á ÍslandiFræðaþing Landbúnaðarins
Katki Maddeleri ve Donrurarak Saklamanin Mezgitten (Melanogrammus aeglefinus) Izole Edilen Balik Proteininin Fonksiyonel Özellikleri ve Akis Davranisi Üzerine EtkisiTurkish Journal of Fisheries and Aquatic Sciences
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmataLWT - Food Science and Technology
Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractionsFood Chemistry
Þurrkað lambakjöt
Antioxidative Properties of Fish Protein Hydrolysates

2009

Stunning and chilling methods of lamb in Iceland55th International Congress of Meat Science and Technology, Meat -Muscle, Manufacturing and Meals
Fish proteins and peptide products
The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs55th International Congress of Meat Science and Technology, Meat -Muscle, Manufacturing and Meals
Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltrationDesalination

2008

Mild processing techniques and development of functional marine protein and peptide ingredients
Sérstaða íslensks lambakjötsFræðaþing Landbúnaðarins
Improving seafood products for the consumer
North European Products

2007

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countriesMeat Science
Processing forecast of cod - Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) filletsJournal of Food Engineering
Food Engineering Trends Icelandic View
Ripened Meat Products
Þróun matvæla úr íslenskum landbúnaði með áherslu á kjötFræðaþing Landbúnaðarins
Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) filletsJournal of Food Engineering
Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storageJournal of Food Science

2006

Íslenskt kjöt og kjötafurðir
Antiproliferative activity of fish protein hydrolysates on human breast cancer cell linesProcess Biochemistry
Full utilisation of the catch

2005

Microbial Adhesion to Processing Lines for Fish Fillets and Cooked ShrimpFood Technology and Biotechnology
"The Effects of Dryers on the Functional Properties of Fishmeal"

2004

Effects of added salt, phosphates, and proteins on the chemical and physicochemical charactersitics of frozen cod (Gadus morhua) filletsJournal of Food Science
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countreisFood Microbiology
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) FilletsJFS: Food Engineering and Physical Properties
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countriesFood Microbiology

2003

Influence of low fat fishmeal on fatty acid composition and sensory quality of porkJournal of Muscle Foods
Meat texture of lambs from different European production systemsAustralian Journal of Agricultural Research
Comparison of muscle composition and meat quality traits in diverse commercial lamb typesJournal of Muscle Foods

2002

Muscle fibre characteristics and tenderness of M.longisimus dorsi of Icelandic lamb
The effects of light salting on physicochemical characteristics of frozen cod (Gadus morhua) filletsJournal of Aquatic Food Product Technology
Characterization of Listeria monocytogenes isolates from the meat, poultry and seafood industries by automated ribotypingInternational Journal of Food Microbiology

2001

Oxidative stability of pork pepperoni during processing and different packing and storage conditions as influenced by fat sourceJournal of Muscle Foods
Influence of feed fat source on fatty acid composition, unsaturation and lipid oxidation of backfat and sensory quality of porkJournal of Muscle Foods
Influential factors in sheep quality, acceptability of specific designations

2000

Instrumental toughness of lamb from diverse European sheep types
Hrútabragðstilraunir
Evrópuverkefni um lambakjöt II
Evrópuverkefni um lambakjöt IV
Variation in muscle composition between different commercial lamb types and its relationship with meat texture
Household associations in home placement testsJournal of Sensory Studies
Home placement testing of lamb conducted in six countriesJournal of Sensory Studies
Evrópuverkefni um lambakjöt III
Effects of production systems on the fatty acids and flavour from six European countries
Evrópuverkefni um lambakjöt I

1999

Skynmat á kjöti af haustfóðruðum hrútlömbum og geldingum
Quality of lamb meat from different production systems in Europe

1994

Íslenska kjötbókin

1990

The influence of pre-slaughter grazing management on carcass composition and meat quality in lambsIcelandic Agricultural Sciences

1989

Framleiðsla á unnum kjötvörum
The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.Bibliotheca nutritio et dieta

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