Aineistot 1-10 / 14
Sensory properties and underlying chemistry of Finnish edible wild mushrooms
(Turun yliopisto, 2019-05-03)
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 ...
Strategies for analyzing the regio- and stereospecific structures of individual triacylglycerols in natural fats and oils
(Turun yliopisto, 2020-12-07)
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, ...
Postprandial effects and metabolism of acylated anthocyanins originating from purple potatoes
(Turun yliopisto, 2020-12-11)
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 ...
The Fusarium Mycotoxins in Finnish Cereal Grains : How to Control and Manage the Risk
(Turun yliopisto, 2016-12-02)
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 ...
NMR Metabolomics of Foods – Investigating the Influence of Origin on Sea Buckthorn Berries, Brassica Oilseeds and Honey
(Turun yliopisto, 2016-12-09)
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 ...
Sugars, acids and phenolic compounds in currants and sea buckthorn in relation to the effects of environmental factors
(Turun yliopisto, 2013-09-23)
Isolation and Characterization of Ovomucin - a Bioactive Agent of Egg White
(Turun yliopisto, 2015-05-08)
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 ...
Stability of Natural Colorants of Plant Origin
(Turun yliopisto, 2014-12-19)
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 ...
Production, isolation and characterization of bioactive peptides with antihypertensive properties from rapeseed and potato protein
(Turun yliopisto, 2014-12-12)
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 ...
Gut microbiota in early infancy: effect of environment, diet and probiotics
(Turun yliopisto, 2012-01-04)