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Aineistot 11-20 / 24
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 ...
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 ...
Product development using protein isolate produced by pH-shift process from Baltic herring (Clupea harengus membras)
(2019-08-27)
The aim of the study was to produce fish protein isolate using alkaline pH-shift processing and to use the protein isolate in products such as surimi and fish balls. Different pH-values and additives were used in order to ...
Optimizing the processing of oat-based oil-in-water emulsions
(2020-11-03)
The growing interest towards plant-based products has led to a rapid increase in the choice of vegan products in the food market. In Finland, several oat-based vegan prod-ucts have been launched recently. Many of the ...
Isolation and characterization of acylated anthocyanins from purple potato, (Solanum tuberosum L.) ‘Synkeä Sakari’
(2019-06-27)
Anthocyanins are a group of flavonoids present in plant tissues, particularly in flowers and fruits, as colored pigments. Examples of food plants rich in anthocyanins include blueberries (Vaccinium corymbosum), blackberries ...
Supercritical CO2 extraction of triterpenoids from Inonotus obliquus
(2019-06-13)
Inonotus obliquus (Fr.) Pilát, is a basidiomycete, which can be found mainly above the 40th
parallel north of Europe, Asia and America. The usage of the sterile conk, also known as Chaga,
as folk medicine in Baltic ...