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Aineistot 1-10 / 16
Analysis of volatile aroma-active compounds from a headspace of a novel whiskey glass
(2022-05-31)
In the literature part of this thesis the human olfactory sense is explored. Also, individual differences in the sense of smell are studied. Since the study focuses on whiskey the anesthetic effects of ethanol on the ...
Sensory Characterisation and Chemical Composition of Alcoholic Pear Beverages
(2022-01-07)
Perry, or pear cider, is a fermented beverage made from the juice of varieties of pears. Alcoholic pear beverages or pear ciders have not been investigated that widely and there are no available data on utilization of ...
Sensory Characteristics of Black Currant Wines
(2023-02-06)
Fruit wines are fermented alcoholic beverages made from the juice of non-grape fruits, such as black currants, which are one of the largest berry crops in Finland. Fruit wines have a lot of market potential, especially in ...
Comparison of odour-active compounds in raw Baltic herring with pH-shift produced protein isolate using gas chromatography olfactometry
(2023-04-28)
Baltic herring is used in a limited capacity for human consumption in Finland even though it has largest annual catch out of other fish species. There is a substantial amount of interest in improving the rate of consumption ...
Health effects and bioavailability of n−3 fatty acids
(2023-05-22)
Long-chain n−3 polyunsaturated fatty acids play crucial roles in various physiological processes in the human body. Among these, docosahexaenoic acid [DHA, 22:6(n−3)] is particularly essential for the proper development ...
Role of yeast selection on fermented vinegar from peels of Finnish apple cultivar
(2023-05-11)
In the past years there has been an arousing interest amongst food scientists to find ways to valorize co- and by-products. Fruit side streams can be used to produce vinegar, a product obtained thorugh an alcoholic ...
Functional screening of beneficial strains and consortia to maximize healthy fermentation potential
(2023-05-25)
Legumes and cereals are globally consumed plant-based sources known for their health benefits, including low-fat and high protein content. However, they also contain antinutritional elements. This thesis, conducted as part ...
UHPLC Method Development for Studying the Impact of Northern Growth Latitude and Environmental Factors on Tocopherols and Tocotrienols of Sea Buckthorn
(2023-10-09)
High-performance liquid chromatography (HPLC) and ultra-high-performance liquid chromatography (UHPLC) are both techniques used to separate the components in a mixture. The most significant difference between the methods ...
Development of Lingonberry Wines with a Sensomics approach
(2023-04-20)
Albeit categorization of lingonberry as a superfruit courtesy of its bioactive composition, valorisation of the superfruit has remained sub-par ascribed to the challenging flavour profile. In addition, lingonberry fermentation ...
Optimization of gas chromatography method for analysis of fatty acid compositions in different lipid sources using flame ionization detector and mass spectrometry detector.
(2023-06-27)
Fatty acids (FAs) serve as an important source of energy and have important roles and health benefits to living cells. In addition, accurate analysis of FAs in different foods is important for the assessment of food ...