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Analysis and composition of lipids in oats
(13.07.2020)Oats are nutritious cereals rich in lipids and protein, and the health benefits of the oat beta-glucans have been widely recognized. The lipid composition of oats is unique, especially with account to the richness of polar ...suljettu -
Antifungal activity of essential oils against cigarette mold
(14.06.2020)With the improvement of people's living standards, natural antifungal agents have been paid more attention to by the manufacturers of consumer products. Mildew of cigarettes is a major problem during storage of cigarettes ...suljettu -
Changes in the concentration of polyamines in human milk during lactation
(13.05.2019)It is generally agreed that human breast milk is the most prefect food source for the newborns. It contains all macronutrients as well as bioactive components that are crucial for the baby’s development. Polyamines, ...suljettu -
Comparison of the lipid yield and fatty acid composition of some selected plant and animal materials extracted with four different approaches
(Turun yliopisto, 06.06.2018)Lipid extraction and fatty acid analysis continues to be a crucial area in lipid science. The extraction of lipids from different materials has been under study for several years. One of its focus is to discover less harmful ... -
Determination of vitamin K from fermented foods
(Turun yliopisto, 25.04.2018)A quick and sensitive analysis method was developed for the analysis of vitamin K compounds, including phylloquinone (PK) and menaquinones (MK-n). The method utilizes ultra-high performance liquid chromatography tandem ... -
Effect of adding wheat gluten on the quality of fermented bean curd
(03.06.2019)Wheat gluten is a source of high-quality protein with a wide range of sources. It has unique viscoelastic properties and high amino acid content such as glutamic acid and arginine. Fermented soybean curd is a long-established ...avoin -
Effect of cultivar, growth environment and developmental stage on phenolic compounds and ascorbic acid in potato tubers grown in Finland
Doctoral Theses in Food Sciences at the University of Turku : 92 (Turun yliopisto, 18.12.2023)Potato is the most important non-cereal crop worldwide. It has been consumed in the South American Andes for thousands of years and then introduced to Europe in the XVII century. Thanks to its nutritional value and high ... -
Effect of Fish Species and Fermentation on Immunological Properties of Allergens from Freshwater Fish
(14.06.2020)With increased freshwater fish consumption in China, hypersensitivity reactions of consumers have become more and more common, most of which are mediated by IgE antibodies and manifest as urticaria, asthma, diarrhea, and ...suljettu -
Effect of Omega-3 Deficiency and Positional Distribution of Docosahexaenoic Acid in Triacylglycerols on Tissue Lipids in Rats
Doctoral Theses in Food Sciences at the University of Turku : 91 (Turun yliopisto, 05.10.2023)Triacylglycerols (TAGs) are mostly chiral and they are metabolized in the chiral environment. They are not only a source of energy but also provide essential fatty acids (FAs). Long chain omega-3 polyunsaturated fatty acids ... -
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
(Turun yliopisto, 10.07.2018)Anthocyanins are a group of natural colorants with bright colors, water solubility and non-toxicity. However, they have poor stability during food processing and storage which limits their commercial applications. Previous ... -
Effect of temperature on flavor compounds and sensory characteristics of Maillard Reaction Products derived from mushroom hydrolysate
(Turun yliopisto, 10.07.2018)Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with D-xylose and L-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and ... -
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 08.01.2018)The main aim in this study is to investigate the stability and quality of mayonnaise products with special emphasis on how the changes in production affect the stability and quality of mayonnaise products. The main focus ... -
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 16.01.2018)The main aim in this study is to investigate the stability and quality of mayonnaise products with special emphasis on how the changes in production affect the stability and quality of mayonnaise products. The main focus ...avoin -
Effects of Genetic and Environmental Factors on Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides) and Flavanol Glycosides in Leaves of Currants (Ribes spp.)
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 31.03.2017)Sea buckthorn (Hippophaë rhamnoides) and currants (Ribes spp.) are rich sources of flavonoids and other polyphenols. Both proanthocyanidins (PAs) in sea buckthorn and flavonol glycosides (FGs) in currant leaves ... -
Effects of MTHFD1 overexpression on lipid synthesis in the oleaginous fungus : Mortierella alpina
(Turun yliopisto, 10.07.2018)Mortierella alpina (M. alpina) is a filamentous fungus with a high polyunsaturated fatty acid content, but its sources of NADPH needed for lipid synthesis are not been studied completely. The binary vector pBIG2-ura5s-MTHFD1 ... -
Effects of texture of baby food potatoes on the processing
(23.04.2019)The texture of the potatoes in the baby food is important because with the suitable potato cultivars for the processes the consumer expectations for right product texture can be met. Nestle Finland, Turku Factory produces ...suljettu -
Encapsulation of ascorbic acid with highly branched corn starch and its release behaviors
(Turun yliopisto, 10.07.2018)Ascorbic acid (AA) is of significant functionality in human life, but it is unstable in the aqueous. Aiming at increasing the stability of AA and making full use of its bioactivity, in this study, dual-enzymatic modification ... -
Enzymatic properties and applications of the inulin fructotransferase from Nocardiaceae family
(Turun yliopisto, 10.07.2018)Difructose anhydride I (α-D-fructofuranose-2′, 1:2, 1′-β-D-fructofuranose dianhydride, DFA I) is an annular disaccharide consisting of two fructose units. DFA I and functional disaccharides, difructose anhydride III ... -
Flavonolien biosynteesi tyrnin (Hippophaë rhamnoides) marjoissa
(Turun yliopisto, 20.11.2017)Diplomityössä tutkittiin suomalaisten Tytti- ja Terhi-tyrnilajikkeiden (Hippophaë rhamnoides L.) flavonolien biosynteesigeenien ilmenemistasojen muutoksia sekä marjojen hedelmälihasta että siemenistä eri kasvukausien aikana. ... -
Flavonols and flavonol glycosides in 21 black currant varieties
(Turun yliopisto, 10.04.2018)Flavonols are polyphenols from the class of flavonoids compounds known for their antioxidant, anti-cancerous and anti-inflammatory activities. Black currants belong to family Grossulariaceae having botanical name of Ribes ...