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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 ...
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 ...
Tyrnin lehdistä valmistettu haudukejuoma : prosessoinnin vaikutus fenolisiin yhdisteisiin
(Turun yliopisto, 2018-01-08)
Tyrnin lehdistä voidaan valmistaa haudukejuomaa, joka on teen kaltainen juoma. Tyrni ja erityisesti sen lehdet sisältävät paljon fenolisia yhdisteitä, kuten kversetiinin ja isoramnetiinin johdannaisia, joilla on havaittu ...