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Processing of sea buckthorn juice with malolactic fermentation
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, ...
Effects of texture of baby food potatoes on the processing
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 ...
The preventive effect of n-3 polyunsaturated fatty acids on salmonella infection and the mechanism
(Turun yliopisto, 2019-06-26)
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 ...
Optimizing the processing of oat-based oil-in-water emulsions
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 ...
Isolation and characterization of acylated anthocyanins from purple potato, (Solanum tuberosum L.) ‘Synkeä Sakari’
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 ...
Analysis and composition of lipids in oats
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 ...