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Aineistot 1-10 / 12
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 ...
Research of protective effect of dietary fatty acids on the acute kidney injury and related mechanism
(2019-06-28)
Rhabdomyolysis induced acute kidney injury (Rha-AKI) is renal damage caused by the products from broken muscle tissue. Folic acid induced acute kidney injury (FA-AKI) is associated with acute accumulation of folate crystals ...
Research on regulation of Lactobacillus biofilm formation and their characteristics
(2019-01-14)
Nowadays, probiotics powder is the main material for the probiotics productions. However, due to the poor resistance of Lactobacillus in the unfavourable culture conditions, the existing technology is limited to vacuum ...
The fundamental effect of ingredients on the pasting and retrogradation properties of tapioca and corn starch in excess and limited water solvation medium
(2018-11-29)
Native starches, low cost carbohydrate are employed by the food industry to control the textural and organoleptic properties of several starch based foods, such as baby foods, where starch co-exists and interacts with other ...
Antifungal activity of essential oils against cigarette mold
(2020-06-14)
With the improvement of people's living standards, natural antifungal agents have been paid more attention to by the manufacturers of consumer products. Mildew of cigarettes is a major problem during storage of cigarettes ...
Effect of Fish Species and Fermentation on Immunological Properties of Allergens from Freshwater Fish
(2020-06-14)
With increased freshwater fish consumption in China, hypersensitivity reactions of consumers have become more and more common, most of which are mediated by IgE antibodies and manifest as urticaria, asthma, diarrhea, and ...
Study on the effect and the mechanism of antimicrobial activity exerted by Syzygium aromaticum ethanolic extract
(Turun yliopisto, 2017-10-06)
Cloves (Syzygium aromaticum) are widely cultivated in Asian and African countries. Clove extract has therapeutic potential as an antimicrobial drug and food additives, since several studies have shown that it has strong ...
Effects of Changes in Production on Stability of Mayonnaise
(Turun yliopisto, 2018-01-16)
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 ...
Changes in the concentration of polyamines in human milk during lactation
(2019-05-13)
It is generally agreed that human breast milk is the most prefect food source for the newborns. It contains all macronutrients as well as bioactive components that are crucial for the baby’s development. Polyamines, ...
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, 2017-09-25)
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 ...