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Postprandial lipid metabolism resulting from heated beef, homogenized and heat treated milk and interesterified palm oil
(Turun yliopisto, 2018-12-05)
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 ...
Non-volatile Bioactive and Sensory Compounds in Berries and Leaves of Sea Buckthorn (Hippophaë rhamnoides)
(Turun yliopisto, 2018-09-05)
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 ...
Phenolic compounds from Finnish berry species to enhance food safety
(Turun yliopisto, 2019-09-25)
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 ...
Bioprocessing of Alcoholic Beverages from Apples and Pears: Effects of Raw Materials and Processes on Quality
(Turun yliopisto, 2022-10-07)
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, ...
Polysaccharides from Finnish fungal resources
(Turun yliopisto, 2021-12-03)
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 ...
The Importance of natural colors in food for the visual attractiveness of everyday lunch
(Turun yliopisto, 2020-09-25)
Food is always seen to possess colors. Colors are one of the first sensory stimuli in the perception of food, and color cues are utilized to imagine the expected taste, flavor and liking of food. Although the importance ...
Multi-omics study on the effects of anthocyanin extracts from bilberries and purple potatoes on type 2 diabetes in Zucker diabetic fatty rats
(Turun yliopisto, 2022-03-14)
Anthocyanins are a group of flavonoids in purple and red berries, fruits, and tubers. Anthocyanins have been widely reported to have antidiabetic effects, which may arise from the modulation of carbohydrate and lipid ...
Fermentation with non-Saccharomyces yeasts as a novel biotechnology for berry wine production
(Turun yliopisto, 2020-11-13)
Berries are rich in health-promoting bioactive components and berry consumption may be associated with a lower risk of various chronic diseases. However, only a fraction of the annual yield of berries is exploited and ...