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Effect of cultivar, growth environment and developmental stage on phenolic compounds and ascorbic acid in potato tubers grown in Finland
Doctoral Theses in Food Sciences at the University of Turku : 92 (Turun yliopisto, 18.12.2023)Potato is the most important non-cereal crop worldwide. It has been consumed in the South American Andes for thousands of years and then introduced to Europe in the XVII century. Thanks to its nutritional value and high ... -
Effect of Omega-3 Deficiency and Positional Distribution of Docosahexaenoic Acid in Triacylglycerols on Tissue Lipids in Rats
Doctoral Theses in Food Sciences at the University of Turku : 91 (Turun yliopisto, 05.10.2023)Triacylglycerols (TAGs) are mostly chiral and they are metabolized in the chiral environment. They are not only a source of energy but also provide essential fatty acids (FAs). Long chain omega-3 polyunsaturated fatty acids ... -
Effects of Genetic and Environmental Factors on Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides) and Flavanol Glycosides in Leaves of Currants (Ribes spp.)
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 31.03.2017)Sea buckthorn (Hippophaë rhamnoides) and currants (Ribes spp.) are rich sources of flavonoids and other polyphenols. Both proanthocyanidins (PAs) in sea buckthorn and flavonol glycosides (FGs) in currant leaves ... -
Green Technologies for the Extraction of Oil and Protein from Baltic Herring (Clupea harengus membras)
Doctoral Theses in Food Sciences at the University of Turku : 90 (Turun yliopisto, 25.08.2023)ABSTRACT Baltic herring (Clupea harengus membras) is a species of herring (Clupea harengus) found exclusively in the Baltic Sea. In Finland, it is the most valuable commercially caught species in both volume and value; ... -
Gut microbiota in early infancy: effect of environment, diet and probiotics
(Turun yliopisto, 04.01.2012) -
Impact of Lipid Structure and Selected Antioxidants on the Oxidation of Docosahexaenoic Acid
(Turun yliopisto, 08.03.2024)Docosahexaenoic acid (DHA; 22:6-n3, 4Z,7Z,10Z,13Z,16Z,19Z) is a long-chain polyunsaturated omega-3 fatty acid with several health benefits. It promotes cardiovascular health and is considered essential for the normal neural ... -
Isolation and Characterization of Ovomucin - a Bioactive Agent of Egg White
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 08.05.2015)The hen’s egg is a source of new life. Therefore, it contains many biologically active compounds. In addition to being a very nutritious food and also commonly used in the food industry due to its many techno-functional ... -
Mass Spectrometric Methodologies for Analysis of Triacylglycerol and Phospholipid Regioisomers in Natural Fats and Oils
Doctoral Theses in Food Sciences at the University of Turku :89 (Turun yliopisto, 14.06.2023)Analysis of triacylglycerol (TG) and phospholipid (PL) regioisomers is a challenging task. The liquid chromatographic-mass spectrometric (LC-MS) analysis methods can be divided into two distinct categories: a) direct ... -
New Insights into Human Gut Microbiota Development in Early Infancy : Influence of Diet, Environment and Mother’s Microbiota
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 12.12.2016)The human gut is home to an enormous number of microbes that play an important role in host physiology, metabolism, nutrition and immune function. Deviations in initial human gut microbiota development have ... -
NMR Metabolomics of Foods – Investigating the Influence of Origin on Sea Buckthorn Berries, Brassica Oilseeds and Honey
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 09.12.2016)The origin of foods plays an important role in their metabolome (the set of compounds present as products of metabolic events). The compositions of food plants are inevitably determined by a number of inherent ... -
Postprandial effects and metabolism of acylated anthocyanins originating from purple potatoes
Doctoral theses in Food Sciences at the University of Turku : 81 (Turun yliopisto, 11.12.2020)Healthy dietary choices, such as daily consumption of vegetables and fruits, are fundamental for preventing metabolic disorders. Anthocyanin-rich purple and red edible plants, such as berries and fruits, show potential in ... -
Production, isolation and characterization of bioactive peptides with antihypertensive properties from rapeseed and potato protein
Doctoral theses in Food Sciences at the University of Turku : 62 (Turun yliopisto, 12.12.2014)Consumers’ increasing awareness of healthiness and sustainability of food presents a great challenge to food industry to develop healthier, biologically active and sustainable food products. Bioactive peptides derived ... -
Removal of Cadmium, Lead and Arsenic from Water by Lactic Acid Bacteria
(Turun yliopisto, 28.01.2008)A number of contaminants such as arsenic, cadmium and lead are released into the environment from natural and anthropogenic sources contaminating food and water. Chronic oral ingestion of arsenic, cadmium and lead is ... -
Selected Bioactive Compounds in Cereals and Cereal Products ̶ Their Role and Analysis by Chromatographic Techniques
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 03.08.2017)Plants, including cereal plants, defend themselves against abiotic and biotic stress factors by various means. In addition to physical barriers there are a number of chemical defense systems in order to protect growing ... -
Sensory properties and underlying chemistry of Finnish edible wild mushrooms
Doctoral Thesis in Food Sciences at the University of Turku (Turun yliopisto, 03.05.2019)Mushrooms have been part of the human diet for many millennia. They represent an evolutionarily old and large group of edible organisms. Finnish people have a long history of picking and using wild mushrooms for food ... -
Stability of Natural Colorants of Plant Origin
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 19.12.2014)In recent years, there have been studies that show a correlation between the hyperactivity of children and use of artificial food additives, including colorants. This has, in part, led to preference of natural products ... -
Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils
Doctoral theses in Food sciences at the University of Turku : 80 (Turun yliopisto, 07.12.2020)Food lipids are mainly found in the form of triacylglycerols (TAG) containing three structurally identical or different fatty acids. The positional distribution of fatty acids is under genetic control. In TAG biosynthesis, ... -
Sugars, acids and phenolic compounds in currants and sea buckthorn in relation to the effects of environmental factors
Doctoral theses in Food Sciences at the University of Turku (Turun yliopisto, 23.09.2013) -
The Fusarium Mycotoxins in Finnish Cereal Grains : How to Control and Manage the Risk
Doctoral Theses in Food Sciences at the University of Turku (Turun yliopisto, 02.12.2016)The central goal of grain cultivation is the production of high-quality food or feed-related raw materials for the processing industry. Management of Fusarium mycotoxins in Finnish cereal grains have a direct ... -
Valorization of Underutilized Biomass for Biorefinery and Food Applications: Exploring the Processing, Plant Material Composition, Bioactivity, and Fortified Bread Models
Doctoral Theses in Food Science at the University of Turku : 95 (Turun yliopisto, 16.12.2024)Strategies for a green bioeconomy transition are of worldwide importance and closely related to society's well-being. There is a growing demand for sustainable solutions that increase the efficient use and recycling of ...
