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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 ...
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 ...
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 ...