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Comparison of the lipid yield and fatty acid composition of some selected plant and animal materials extracted with four different approaches
(Turun yliopisto, 06.06.2018)Lipid extraction and fatty acid analysis continues to be a crucial area in lipid science. The extraction of lipids from different materials has been under study for several years. One of its focus is to discover less harmful ... -
Determination of vitamin K from fermented foods
(Turun yliopisto, 25.04.2018)A quick and sensitive analysis method was developed for the analysis of vitamin K compounds, including phylloquinone (PK) and menaquinones (MK-n). The method utilizes ultra-high performance liquid chromatography tandem ... -
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
(Turun yliopisto, 10.07.2018)Anthocyanins are a group of natural colorants with bright colors, water solubility and non-toxicity. However, they have poor stability during food processing and storage which limits their commercial applications. Previous ... -
Effect of temperature on flavor compounds and sensory characteristics of Maillard Reaction Products derived from mushroom hydrolysate
(Turun yliopisto, 10.07.2018)Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with D-xylose and L-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and ... -
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 08.01.2018)The main aim in this study is to investigate the stability and quality of mayonnaise products with special emphasis on how the changes in production affect the stability and quality of mayonnaise products. The main focus ... -
Effects of MTHFD1 overexpression on lipid synthesis in the oleaginous fungus : Mortierella alpina
(Turun yliopisto, 10.07.2018)Mortierella alpina (M. alpina) is a filamentous fungus with a high polyunsaturated fatty acid content, but its sources of NADPH needed for lipid synthesis are not been studied completely. The binary vector pBIG2-ura5s-MTHFD1 ... -
Encapsulation of ascorbic acid with highly branched corn starch and its release behaviors
(Turun yliopisto, 10.07.2018)Ascorbic acid (AA) is of significant functionality in human life, but it is unstable in the aqueous. Aiming at increasing the stability of AA and making full use of its bioactivity, in this study, dual-enzymatic modification ... -
Enzymatic properties and applications of the inulin fructotransferase from Nocardiaceae family
(Turun yliopisto, 10.07.2018)Difructose anhydride I (α-D-fructofuranose-2′, 1:2, 1′-β-D-fructofuranose dianhydride, DFA I) is an annular disaccharide consisting of two fructose units. DFA I and functional disaccharides, difructose anhydride III ... -
Flavonolien biosynteesi tyrnin (Hippophaë rhamnoides) marjoissa
(Turun yliopisto, 20.11.2017)Diplomityössä tutkittiin suomalaisten Tytti- ja Terhi-tyrnilajikkeiden (Hippophaë rhamnoides L.) flavonolien biosynteesigeenien ilmenemistasojen muutoksia sekä marjojen hedelmälihasta että siemenistä eri kasvukausien aikana. ... -
Flavonols and flavonol glycosides in 21 black currant varieties
(Turun yliopisto, 10.04.2018)Flavonols are polyphenols from the class of flavonoids compounds known for their antioxidant, anti-cancerous and anti-inflammatory activities. Black currants belong to family Grossulariaceae having botanical name of Ribes ... -
Härkäpapulisäyksen merkitys jauhelihapihvien aistittaviin ominaisuuksiin
(Turun yliopisto, 15.06.2016)Härkäpapu (Vicia faba) on hernekasvien heimoon kuuluva palkokasvi, jota kasvatetaan sekä ravinnoksi että rehuksi. Se sisältää noin 30 % proteiinia kuivapainosta ja on kasviproteiinin lähteenä lupaava kotimainen vaihtoehto ... -
Identification of quality indicators in poultry breast meat under modified atmosphere packaging by solid-phase microextraction-gas chromatography-mass spectrometry coupled with H2S sensors
(Turun yliopisto, 25.09.2017)The objective of this study was to determine volatile compounds as potential poultry meat quality indicators and validate a H2S sensor (H2S-BH sensor) for real-time monitoring of raw poultry breast meat quality. Volatile ... -
Karvauden ja astringoivuuden muokkaaminen puolukkatuotteissa
(Turun yliopisto, 14.06.2016)Ruoasta voidaan aistia viittä perusmakua, makeutta, suolaisuutta, happamuutta, umamin makua ja karvautta, sekä erilaisia tuntemuksia, kuten polttavuutta tai astringoivuutta. Sekä karvauden että astringoivuuden ajatellaan ... -
Kauran beetaglukaanin vaikutus reologiaan ja puolukan aistittavaan laatuun
(Turun yliopisto, 24.05.2016)Puolukan vuosittainen satomäärä on yli 250 miljoonaa kiloa, josta poimitaan vain noin 3–10 %. Puolukassa on paljon sekä kuitua että antioksidantteina toimivia fenolisia yhdisteitä. Fenolisilla yhdisteillä on monia bioaktiivisia ... -
Motiivit ruokavalintojen taustalla: suomalaisten pikaruoan kuluttajien ruoanvalintamotiivit ja mielenkiinto runsaskuituista hampurilaissämpylää kohtaan
(Turun yliopisto, 01.06.2016)Ruokavalinnat ovat monimutkaisia päätöksiä, joihin vaikuttavat fysiologiset, psykologiset sekä ympäristö- ja tilannesidonnaiset tekijät. Terveellisyystrendi on näkynyt ruokavalinnoissa jo monta vuotta. Siitä huolimatta ... -
Omenan fenoliset yhdisteet siiderin valmistusprosessissa
(Turun yliopisto, 21.12.2016)Siideri on fermentoitu alkoholijuoma, joka koostuu pääasiassa vedestä, sokerista, orgaanisista hapoista, fenolisista yhdisteistä ja haihtuvista yhdisteistä. Fenolisilla yhdisteillä voi olla vaikutusta siiderin aistittaviin ... -
Physicochemical qualities of black pepper and coriander treated with low-energy electron beam
(Turun yliopisto, 03.10.2017)Spices are used worldwide to improve the sensorial properties of foods. However, they may pose a source of microbial contamination for foods they are added to. The current decontamination technologies for dry foods, such ... -
Preparation and encapsulation mechanism study of oxyresveratrol by β-cyclodextrin and hydroxypropyl-β-cyclodextrin
(Turun yliopisto, 10.07.2018)The encapsulation mechanism of oxyresveratrol and β-cyclodextrin (β-CD) as well as hydroxypropyl-β-cyclodextrin (HP-β-CD) was studied in this research. As this research shown, oxyresveratrol and two cyclodextrins (CDs) ... -
Sensory characteristics contributing to pleasantness of oat products
(Turun yliopisto, 05.06.2018)The key attributes in determining sensory characteristics of foods are appearance, odour, texture and flavour, while the essential sensory attributes of cereal foods are flavour, texture and colour. Dry cereal products are ... -
Sensory properties of modified aronia (Aronia mitschurinii) juices
(Turun yliopisto, 12.06.2017)Aronia, also known as chokeberry, is cultivated in many countries as both ornamental shrubs and for harvesting berries, which are usually used to produce juices, jams, teas, etc. Aronia berries are rich in polyphenols, low ...