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Aineistot 31-40 / 57
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 ...
Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)
<p>Sea buckthorn (<i>Hippophaë rhamnoides</i> L., SB), as a
multi-functional plant, is widely grown in Asia, Europe and Canada. The
berries and leaves of SB contain a diverse array of health-supporting
phytochemicals, ...
Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli
<p> Enzymatic acylation of anthocyanin with fatty acid improves its lipophilic solubility and application potential. Nevertheless, evaluation of functional properties of product is premise for application. This study investigated the antimicrobial potential and the underlying mechanisms of an acylated anthocyanin, namely, cyanidin-3-O-glucoside–lauric acid ester (C3G-LA), to provide guidelines for its application. C3G-LA exhibited outstanding antibacterial activity against Staphylococcus aureus [minimum inhibitory concentration (MIC) = 0.3125 mg/mL] and modest activity against Escherichia coli (MIC = 5 mg/mL). Moreover, C3G-LA manifested bactericide ability against S. aureus at 0.625 mg/mL. Decreases in membrane integrity (by 96% and 92% at MIC in S. aureus and E. coli, respectively), intracellular ATP concentration (by 96% and 92%) and intracellular pH (by 11% and 9%) and changes in cellular morphology altogether indicated the dysfunction of cell membrane under C3G-LA treatment. These findings demonstrated that C3G-LA could be adopted as an alternative food preservative against foodborne pathogens. <br></p>...
Alteration of volatile compounds profile of brewers? spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment
<p>The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers’ spent grain (BSG). It was ...
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior
Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated ...
Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)
Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila 'Saiwaihong', M. prunifolia (Willd.) Borkh. and M. micromalus Makino) from three major apple ...
Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)
<p>Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has ...
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 ...
Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains
<p><br></p><p>The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.</p>...
Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.)
<p>Phenolic compounds in apples 17 cultivars (<a></a><a><i>Malus domestica</i></a><i> </i>Borkh.) and 3 wild forms (<i>Malus </i>sp.) were analyzed to study the impact of genetic background, growth site, and fruit ...