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Impact of enzymatic treatment on the flavour-active compounds in lingonberry juice
(2018-12-21)
Lingonberry (Vaccinium vitis-idaea) is a wild, abundant, easy to pick, and highly nutritious uncultivated berry. Lingonberries are usually consumed as such, or as juices, jams, and purees. Enzymatic treatment is traditionally ...
Determination of vitamin K from fermented foods
(Turun yliopisto, 2018-04-25)
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 ...
Flavonols and flavonol glycosides in 21 black currant varieties
(Turun yliopisto, 2018-04-10)
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 ...
Processing of sea buckthorn juice with malolactic fermentation
(2019-05-31)
Health benefits of Nordic berries have been widely reported. Sea buckthorn (Hippophaë rhamnoides) berries contain versatile combination of chemical compounds having health promoting features such water-soluble vitamins (C, ...
Effect of temperature on flavor compounds and sensory characteristics of Maillard Reaction Products derived from mushroom hydrolysate
(Turun yliopisto, 2018-07-10)
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 texture of baby food potatoes on the processing
(2019-04-23)
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 ...
Encapsulation of ascorbic acid with highly branched corn starch and its release behaviors
(Turun yliopisto, 2018-07-10)
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, 2018-07-10)
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 ...
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 2018-01-08)
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 ...
Comparison of the lipid yield and fatty acid composition of some selected plant and animal materials extracted with four different approaches
(Turun yliopisto, 2018-06-06)
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 ...