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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 ...
Marja- ja hedelmäjuomatuotteiden sokeriprofiili ja sakeuttamisaineiden vaikutukset
(Turun yliopisto, 2018-04-10)
Hiilihydraatteja eli sokereita on kasveissa ja niitä muodostuu fotosynteesin lopputuotteena. Nestemäisissä elintarvikkeissa pitkäketjuisia sokereita käytetään sakeuttamaan ja muodostamaan geelirakenne, sekä muokkaamaan tai ...
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 ...
Majavien elinympäristön käyttö ja sen tutkimuksessa käytettävien menetelmien vertailu
(Turun yliopisto, 2018-11-12)
Suomen kaksi majavalajia, euroopanmajava (Castor fiber) ja kanadanmajava eli amerikanmajava (Castor canadensis), ovat ekologialtaan hyvin samanlaisia. Kun euroopanmajava hävisi Suomesta, kannan elvyttämiseksi Norjasta ...
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 ...
Microbial production of synthetic spider silk proteins
(Turun yliopisto, 2018-09-05)
Spider dragline silks are polymers composed mainly of proteins called spidroins. The outstanding strength and elasticity of dragline silks is due to multiple repeats of crystalline and amorphous regions in the spidroins. ...
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 ...
GenomEra® MRSA/SA Multi Swab -määrityksen spesifisyyden parantaminen magneettikaappaukseen perustuvalla esikäsittelyllä
(Turun yliopisto, 2018-05-29)
Metisilliiniresistentti Staphylococcus aureus (MRSA) aiheuttaa monenlaisia infektioita yksinkertaisista ihoinfektioista, kuten paiseista, aina hengenvaarallisiin verenmyrkytyksiin. Koska MRSA on yleinen, hyvin patogeeninen ...