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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) ...
Sensory characteristics contributing to pleasantness of oat products
(Turun yliopisto, 2018-06-05)
The key attributes in determining sensory characteristics of foods are appearance, odour, texture and flavour, while the essential sensory attributes of cereal foods are flavour, texture and colour. Dry cereal products are ...
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 ...
Sensory properties and underlying chemistry of Finnish edible wild mushrooms
(Turun yliopisto, 2019-05-03)
Mushrooms have been part of the human diet for many millennia. They represent an evolutionarily old and large group of edible organisms. Finnish people have a long history of picking and using wild mushrooms for food ...
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 ...
Impact of wine yeast fermentation on the chemical compositions of the blackcurrant
(2018-12-28)
Grapes are the most commonly used raw material in the wine making. If wines are made from other fruits than grapes, they are called fruit wines. Blackcurrant is the second most cultivated berry in Finland. The fermentation ...
The preventive effect of n-3 polyunsaturated fatty acids on salmonella infection and the mechanism
(Turun yliopisto, 2019-06-26)
Salmonella is one of the most harmful food-borne pathogens. Typical symptoms of salmonella infections are diarrhea, fever and even septicemia, causing deaths and economic losses around the world. n-3 polyunsaturated fatty ...
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
(Turun yliopisto, 2018-07-10)
Anthocyanins are a group of natural colorants with bright colors, water solubility and non-toxicity. However, they have poor stability during food processing and storage which limits their commercial applications. Previous ...