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Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
<p>A promising way of processing Baltic herring, <i>Clupea harengus membras</i>, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial ...
Distinct Patterns in Human Milk Microbiota and Fatty Acid Profiles Across Specific Geographic Locations
Breast feeding results in long term health benefits in the prevention of communicable and non-communicable diseases at both individual and population levels. Geographical location directly impacts the composition of breast ...
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the ...
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with <i>Saccharomyces cerevisiae</i> and <i>Schizosaccharomyces pombe</i> yeasts using eleven different ...
Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.
To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The ...
Kaiken takana on laadukas raaka-aine – Silakan laadun mittausmenetelmät
<p>Kalatalouden innovaatio-ohjelma Blue Products keskittyy kotimaisen kalan arvon lisäämiseen kehittämällä alihyödynnettyjen kalojen, kuten silakan ja särkikalojen käyttöä elintarvikkeissa ja uusissa, innovatiivisissa ...