Selaus oppiaineen mukaan kokoelmassa Pro gradu -tutkielmat ja diplomityöt sekä syventävien opintojen opinnäytetyöt (rajattu näkyvyys) Elintarvikekehitys
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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 -
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 -
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 -
Isolation and characterization of acylated anthocyanins from purple potato, (Solanum tuberosum L.) ‘Synkeä Sakari’
(27.06.2019)Anthocyanins are a group of flavonoids present in plant tissues, particularly in flowers and fruits, as colored pigments. Examples of food plants rich in anthocyanins include blueberries (Vaccinium corymbosum), blackberries ...suljettu -
Optimizing the processing of oat-based oil-in-water emulsions
(03.11.2020)The growing interest towards plant-based products has led to a rapid increase in the choice of vegan products in the food market. In Finland, several oat-based vegan prod-ucts have been launched recently. Many of the ...suljettu -
Processing of sea buckthorn juice with malolactic fermentation
(31.05.2019)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, ...suljettu -
Research of protective effect of dietary fatty acids on the acute kidney injury and related mechanism
(28.06.2019)Rhabdomyolysis induced acute kidney injury (Rha-AKI) is renal damage caused by the products from broken muscle tissue. Folic acid induced acute kidney injury (FA-AKI) is associated with acute accumulation of folate crystals ...suljettu -
Research on regulation of Lactobacillus biofilm formation and their characteristics
(14.01.2019)Nowadays, probiotics powder is the main material for the probiotics productions. However, due to the poor resistance of Lactobacillus in the unfavourable culture conditions, the existing technology is limited to vacuum ...suljettu -
The fundamental effect of ingredients on the pasting and retrogradation properties of tapioca and corn starch in excess and limited water solvation medium
(29.11.2018)Native starches, low cost carbohydrate are employed by the food industry to control the textural and organoleptic properties of several starch based foods, such as baby foods, where starch co-exists and interacts with other ...suljettu -
The preventive effect of n-3 polyunsaturated fatty acids on salmonella infection and the mechanism
(Turun yliopisto, 26.06.2019)Salmonella is one of the most harmful food-borne pathogens. Typical symptoms of salmonella infections are diarrhea, fever and even septicemia, causing deaths and economic losses around the world. n-3 polyunsaturated fatty ...suljettu