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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 ...
Fermentation with non-Saccharomyces yeasts as a novel biotechnology for berry wine production
(Turun yliopisto, 2020-11-13)
Berries are rich in health-promoting bioactive components and berry consumption may be associated with a lower risk of various chronic diseases. However, only a fraction of the annual yield of berries is exploited and ...
Postprandial effects and metabolism of acylated anthocyanins originating from purple potatoes
(Turun yliopisto, 2020-12-11)
Healthy dietary choices, such as daily consumption of vegetables and fruits, are fundamental for preventing metabolic disorders. Anthocyanin-rich purple and red edible plants, such as berries and fruits, show potential in ...
Embigiini - uusi fibronektiinireseptori
(Turun yliopisto, 2018-05-09)
Embigiini (GP-70, lyhenne EMB) on immunoglobuliinisuperperheeseen kuuluva solukalvon runsaasti glykosyloitu proteiini. Se löydettiin jo 1988, mutta sen toiminta on edelleen huonosti tunnettu. Se on luultavasti tärkeä ...
Infektiivisen pikornaviruksen tuottaminen virus-RNA:sta
(Turun yliopisto, 2018-02-13)
Pikornavirukset ovat vaipattomia RNA-viruksia, joiden genomi muodostuu yksinauhaisesta positiivissäikeisestä RNA:sta. Pikornavirukset kuuluvat Picornaviridae-heimoon ja ne ovat yleisimpiä ihmisen taudinaiheuttajia. Suurin ...