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Activities

Employment (2)

Matís ohf: Reykjavik, IS

2007-01-01 to present
Employment
Source: Self-asserted source
Margrét Geirsdóttir

Icelandic Fisheries Laboratories: Reykjavik, IS

1998-10-01 to 2006-12-31
Employment
Source: Self-asserted source
Margrét Geirsdóttir

Education and qualifications (3)

KVL: Frederiksberg, DK

1996-09-01 to 1998-09-30 | M.Sc. (Food Science)
Education
Source: Self-asserted source
Margrét Geirsdóttir

University of Iceland: Reykjavik, Suðurnes, IS

1995-01-01 to 1996-06-17 | B.Sc. (Food Science)
Education
Source: Self-asserted source
Margrét Geirsdóttir

University of Iceland Science Institute: Reykjavik, IS

1991-09-01 to 1994-12-31 | B.Sc
Education
Source: Self-asserted source
Margrét Geirsdóttir

Works (7)

The Potential Role of Iceland in Northern Europe’s Protein Self-Sufficiency: Feasibility Study of Large-Scale Production of Spirulina in a Novel Energy-Food System

Foods
2022-12-22 | Journal article
Part of ISSN: 2304-8158
Contributors: Asaf Tzachor; Catherine Richards; Asger Smidt-Jensen; Arnar Þór Skúlason; Alfons Ramel; Margrét Geirsdóttir
Source: Self-asserted source
Margrét Geirsdóttir

Valorisation of Frozen Cod (<i>Gadus morhua</i>) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis

Journal of Aquatic Food Product Technology
2022-05-28 | Journal article
Part of ISSN: 1049-8850
Part of ISSN: 1547-0636
Source: Self-asserted source
Margrét Geirsdóttir

Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa

Processes
2022-04-25 | Journal article
Part of ISSN: 2227-9717
Source: Self-asserted source
Margrét Geirsdóttir

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

Food Technology and Biotechnology
2017 | Journal article
Part of ISSN: 1330-9862
Part of ISSN: 1334-2606
Source: Self-asserted source
Margrét Geirsdóttir
grade
Preferred source (of 2)‎

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
2016-04 | Journal article
Part of ISSN: 0022-5142
Source: Self-asserted source
Margrét Geirsdóttir

Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Journal of Food Science
2011-01 | Journal article
Part of ISSN: 0022-1147
Source: Self-asserted source
Margrét Geirsdóttir

Solubility and Viscosity of Herring (Clupea harengus) Proteins as Affected by Freezing and Frozen Storage

Journal of Food Science
2007-09 | Journal article
Part of ISSN: 0022-1147
Part of ISSN: 1750-3841
Source: Self-asserted source
Margrét Geirsdóttir