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Promoting Healthy Lifestyles with Personalized, APOE Genotype Based Health Information: The Effects on Psychological-, Health Behavioral and Clinical Factors
(Turun yliopisto, 2016-06-03)
There is an increasing demand for individualized, genotype-based health advice. The general population-based dietary recommendations do not always motivate people to change their life-style, and partly following ...
Fractionation of Hen Egg and Oat Lipids with supercritical Fluids Chemical and functional Properties of Fractions
(Turun yliopisto, 2012-06-01)
Hen eggs and oats (Avena Sativa) are important materials for the food industry. Today, instead of merely satisfying the feeling of hunger, consumers are asking for healthier, biologically active and environmentally ...
Stability of Natural Colorants of Plant Origin
(Turun yliopisto, 2014-12-19)
In recent years, there have been studies that show a correlation between the hyperactivity of children and use of artificial food additives, including colorants. This has, in part, led to preference of natural products ...
The Fusarium Mycotoxins in Finnish Cereal Grains : How to Control and Manage the Risk
(Turun yliopisto, 2016-12-02)
The central goal of grain cultivation is the production of high-quality food or feed-related raw materials for the processing industry. Management of Fusarium mycotoxins in Finnish cereal grains have a direct ...
Removal of Cadmium, Lead and Arsenic from Water by Lactic Acid Bacteria
(Turun yliopisto, 2008-01-28)
A number of contaminants such as arsenic, cadmium and lead are released into the environment from natural and anthropogenic sources contaminating food and water. Chronic oral ingestion of arsenic, cadmium and lead is ...
Photoprotective auxiliary electron transport pathways in cyanobacteria
(Turun yliopisto, 2017-09-08)
Cyanobacteria perform oxygenic photosynthesis to fulfill their energy needs in highly dynamic environmental conditions. This requires tight regulation of photosynthetic light reactions for maintenance and optimization of ...
Astringent Food Compounds and Their Interactions with Taste Properties
(Turun yliopisto, 2011-12-02)
Astringency is traditionally thought to be induced by plant tannins in foods. Because of this current research concerning the mechanism of astringency is focused on tannin‐protein interactions and thus on precipitation, ...
Sugars, acids and phenolic compounds in currants and sea buckthorn in relation to the effects of environmental factors
(Turun yliopisto, 2013-09-23)
Selected Bioactive Compounds in Cereals and Cereal Products ̶ Their Role and Analysis by Chromatographic Techniques
(Turun yliopisto, 2017-08-03)
Plants, including cereal plants, defend themselves against abiotic and biotic stress factors by various means. In addition to physical barriers there are a number of chemical defense systems in order to protect growing ...