Ulrike Böcker

Present position: PostDoc. Degrees: Ph.D. Norwegian University of Life Sciences, 2008 M.Sc. (Diplom) Food Science and Technology from the University of Hohenheim in Stuttgart, Germany (2003) Research experience & interests: My main field of interest is vibrational spectroscopy in particular FT-IR spectroscopy. FT-IR microspectroscopy in combination with histology and application of FT-IR microspectroscopy to investigate the effect of food manufacturing processes on muscle foods, primarily on muscle proteins have been the focus of my Ph.D work. A further interest of mine is optimization of cultivation and preparation of microbial liquid cultures for improving FT-IR as a high-throughput application for characterization of microorganisms.

In addition, my work with spectroscopic data requires the use multivariate methods, e.g. for integrating spectroscopic data with other types of information.

Raw materials and process optimization

See publications in Cristin

My Projects

Precision

Precision Food Production

2021 - 2025

Spectec

Better quality assessment with spectroscopy

2017 - 2022

iNOBox

Web based tool for innovative processing technologies

2018 - 2022

SmartBio

Smart sensor and optimisation systems for future food biorefineries

2018 - 2021

Predictive

Predictive fish health under changing environment

2018 - 2020

My publications

Ulrike Böcker has 50 publications at Nofima:

My Projects

Precision Food Production

Better quality assessment with spectroscopy

Web based tool for innovative processing technologies

Smart sensor and optimisation systems for future food biorefineries

Predictive fish health under changing environment

My publications

A portable dry film FTIR instrument for industrial food and bioprocess applications

From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy

Dietary intake of micronized avian eggshell membrane in aged mice reduces circulating inflammatory markers, increases microbiota diversity, and attenuates skeletal muscle aging

The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry

FTIR-based prediction of collagen content in hydrolyzed protein samples

Fourier-transform infrared spectroscopy for characterization of liquid protein solutions: A comparison of two sampling techniques

Low-cost, mass-producible nanostructured surface on flexible substrate with ultra-thin gold or silver film for SERS applications

Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.

Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates

Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Magnetic ligand fishing using immobilized DPP-IV for identification of antidiabetic ligands in lingonberry extract

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid

Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain

Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

Environmental factors associated with glutenin polymer assembly during grain maturation

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.).

FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates

Chapter 8 – Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products

Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complimentary inhibition and affinity profiles

Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat

Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach

Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread

Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions

FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products

Polymerisation of gluten proteins in developing wheat grain as affected by desiccation

Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivum L.)

Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

High-Throughput Biochemical Fingerprinting of Saccharomyces cerevisiae by Fourier Transform Infrared Spectroscopy

Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat

Automatisk kvalitetsdifferensiering av laksefilet

Raman and Infrared Imaging of Foods

A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi

Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field NMR T2 relaxation, 1H/23Na MR imaging and light microscopy – Effects of raw material quality and brine salting.

Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Reducing Inter-replicate Variation in Fourier Transform Infrared Spectroscopy by Extended Multiplicative Signal Correction

Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties

Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy

Revealing covariance structures in FT-IR and Raman microspectroscopy spectra – A study on pork muscle fiber tissue subjected to different processing parameters

Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: A combined FT-IR microspectroscopic and 1H NMR relaxometry study

Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra: A study on pork muscle fiber tissue subjected to different processing parameters

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and H-1 NMR relaxometry study

Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy