Hae

Recently, the nutritional advantages of oats have been acknowledged worldwide and several novel oat-based products have entered the market. Health claims on the cholesterol- and postprandial glycemia-lowering effects of ...

Alcoholic beverages made from non-grape fruits by fermentation, such as apple cider and pear perry, are increasingly popular nowadays, as well as being among the most commonly consumed products in recent years. In general, ...

Boreal evergreen conifers are important for Northern countries and have functioned for centuries as main drivers of the economy. Nowadays, the attention has shifted to the sustainability of the boreal forests, their ...

Mushrooms are the second largest edible biomass available from Finnish forests. Their main components are non-digestible polysaccharides such as β-glucans, mannans, and galactans. These molecules have been shown to possess ...

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 ...

Abstract Triacylglycerols (TG) and glycerophospholipids (GPL) are essential lipid molecules found in food and play vital roles in human physiology. The diversity of fatty acids (FAs) and the presence of regioisomers and ...

Glutathione transferases (GSTs) represent a ubiquitous large family of multifunctional enzymes which protect cellular macromolecules from reactive electrophiles. GSTs catalyse the nucleophilic addition of glutathione to ...

Photosynthetic light reactions take place in the thylakoid membranes, where lightdriven electron transfer occurs from water to carbon dioxide through two photosystems (PSII and PSI), between of which is an electron-transferring ...

Bioaffinity assays are commonly used for specific detection of biomarkers in biological samples. Reducing the lowest detectable concentration, i.e. the analytical sensitivity of such assays, is beneficial for several ...

Umami, one of the five basic tastes, gives a special deliciousness, richness and meatiness to many vegetable and meat dishes. The special feature of umami compounds, mainly free glutamic acid and free 5´-nucleotides, is ...