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Non-volatile Bioactive and Sensory Compounds in Berries and Leaves of Sea Buckthorn (Hippophaë rhamnoides)
Doctoral theses in food sciences at the University of Turku (Turun yliopisto, 05.09.2018)Sea buckthorn (Hippophaë rhamnoides L., SB) is regarded as a raw material of high economic value and a source of many health-related bioactive compounds, such as flavonol glycosides (FGs), proanthocyanidins (PAs) and ethyl ...
Doctoral theses in food sciences at the University of Turku : 77 (Turun yliopisto, 25.09.2019)Food safety is of worldwide importance and in close relation to human daily life and wellbeing. Preservatives are often necessary to ensure the shelf life of food products. Despite the generally proven safety of synthetic ...
Postprandial lipid metabolism resulting from heated beef, homogenized and heat treated milk and interesterified palm oil
Doctoral Thesis in Food Sciences at the University of Turku : 75 (Turun yliopisto, 05.12.2018)Today, although our food is more processed than ever the effects of food processing on dietary lipids and their absorption and postprandial metabolism are not fully understood. The lipid composition of food impacts ...