Selaus oppiaineen mukaan kokoelmassa Pro gradu -tutkielmat ja diplomityöt sekä syventävien opintojen opinnäytetyöt (rajattu näkyvyys) Elintarvikekehitys (tekn.ala)
Aineistot 1-9 / 9
-
Encapsulated linseed oil ethyl esters and microalgae oil for food fortification: Fatty acid and volatile profiles
(29.11.2023)Linseed oil and microalgae oil are rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs), alpha-linoleic acid (C18:3, ALA), eicosapentaenoic acid (C20:5, EPA) and docosahexaenoic acid (C22:6, DHA), respectively. They are ...suljettu -
Functional screening of beneficial strains and consortia to maximize healthy fermentation potential
(25.05.2023)Legumes and cereals are globally consumed plant-based sources known for their health benefits, including low-fat and high protein content. However, they also contain antinutritional elements. This thesis, conducted as part ...suljettu -
Health effects and bioavailability of n−3 fatty acids
(22.05.2023)Long-chain n−3 polyunsaturated fatty acids play crucial roles in various physiological processes in the human body. Among these, docosahexaenoic acid [DHA, 22:6(n−3)] is particularly essential for the proper development ...suljettu -
Optimization of gas chromatography method for analysis of fatty acid compositions in different lipid sources using flame ionization detector and mass spectrometry detector.
(27.06.2023)Fatty acids (FAs) serve as an important source of energy and have important roles and health benefits to living cells. In addition, accurate analysis of FAs in different foods is important for the assessment of food ...suljettu -
Pastan rakenteelliset ja aistinvaraiset ominaisuudet teollisessa kuumennusprosessissa
(13.05.2023)Elintarvikkeena pastaa käytetään runsaasti ympäri maailman ja sitä valmistetaan yli 10 miljoonia tonneja vuosittain. Suomessa pastaa kulutetaan muuhun maailmaan verrattuna melko vähän, kuitenkin noin 3,2 kiloa asukasta ...suljettu -
Role of yeast selection on fermented vinegar from peels of Finnish apple cultivar
(11.05.2023)In the past years there has been an arousing interest amongst food scientists to find ways to valorize co- and by-products. Fruit side streams can be used to produce vinegar, a product obtained thorugh an alcoholic ...suljettu -
Sensory Characterisation and Chemical Composition of Alcoholic Pear Beverages
(07.01.2022)Perry, or pear cider, is a fermented beverage made from the juice of varieties of pears. Alcoholic pear beverages or pear ciders have not been investigated that widely and there are no available data on utilization of ...suljettu -
Sensory Characteristics and Phenolic Profile of the First-Generation Interspecific Hybrid Strawberries
(23.05.2023)The economic importance of the garden strawberry (Fragaria × ananassa) to the food industry highlights the necessity of regionally adapted cultivars. Climate change in Nordic countries introduces new challenges with milder ...suljettu -
To Meat or Not To Meat: Proton Nuclear Magnetic Resonance Analysis of the lipid composition of novel plant-based meat alternatives in the Finnish market
(20.11.2023)Novel plant-based meat alternatives are a group of products based on plant sources of protein including soy, peas, oats, and a variety of beans and cereals, developed to mimic the appearance, texture, and sensory attributes ...suljettu