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Effect of adding wheat gluten on the quality of fermented bean curd
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 ...
Supercritical CO2 extraction of triterpenoids from Inonotus obliquus
Inonotus obliquus (Fr.) Pilát, is a basidiomycete, which can be found mainly above the 40th parallel north of Europe, Asia and America. The usage of the sterile conk, also known as Chaga, as folk medicine in Baltic ...
Product development using protein isolate produced by pH-shift process from Baltic herring (Clupea harengus membras)
The aim of the study was to produce fish protein isolate using alkaline pH-shift processing and to use the protein isolate in products such as surimi and fish balls. Different pH-values and additives were used in order to ...
Impact of enzymatic treatment on the flavour-active compounds in lingonberry juice
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 ...
Impact of wine yeast fermentation on the chemical compositions of the blackcurrant
Grapes are the most commonly used raw material in the wine making. If wines are made from other fruits than grapes, they are called fruit wines. Blackcurrant is the second most cultivated berry in Finland. The fermentation ...