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Aineistot 1-10 / 13
Determination of vitamin K from fermented foods
(Turun yliopisto, 2018-04-25)
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 ...
Flavonols and flavonol glycosides in 21 black currant varieties
(Turun yliopisto, 2018-04-10)
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 ...
Effect of temperature on flavor compounds and sensory characteristics of Maillard Reaction Products derived from mushroom hydrolysate
(Turun yliopisto, 2018-07-10)
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 ...
Encapsulation of ascorbic acid with highly branched corn starch and its release behaviors
(Turun yliopisto, 2018-07-10)
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, 2018-07-10)
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 ...
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 2018-01-08)
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 ...
Comparison of the lipid yield and fatty acid composition of some selected plant and animal materials extracted with four different approaches
(Turun yliopisto, 2018-06-06)
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 ...
Effects of MTHFD1 overexpression on lipid synthesis in the oleaginous fungus : Mortierella alpina
(Turun yliopisto, 2018-07-10)
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 ...
The Anthocyanin, Phenolic Acid, Free Sugar, and Organic Acid Content of an Anthocyanin Extract from a Purple-fleshed Potato Cultivar ‘Synkeä Sakari’
(Turun yliopisto, 2018-06-05)
Anthocyanins might improve insulin resistance and decrease the levels of postprandial glucose. In a recent study purple-fleshed Finnish land race potato cultivar Solanum tuberosum L. ‘Synkeä Sakari’ was discovered to ...
Preparation and encapsulation mechanism study of oxyresveratrol by β-cyclodextrin and hydroxypropyl-β-cyclodextrin
(Turun yliopisto, 2018-07-10)
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) ...