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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, ...
Analysis and composition of lipids in oats
(2020-07-13)
Oats are nutritious cereals rich in lipids and protein, and the health benefits of the oat beta-glucans have been widely recognized. The lipid composition of oats is unique, especially with account to the richness of polar ...
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 ...
Effect of adding wheat gluten on the quality of fermented bean curd
(2019-06-03)
Wheat gluten is a source of high-quality protein with a wide range of sources. It has unique viscoelastic properties and high amino acid content such as glutamic acid and arginine. Fermented soybean curd is a long-established ...
The aroma of edible mushrooms
(Turun yliopisto, 2017-06-20)
The literature part of this thesis describes the anatomy and detection skills of the sensory organ for the sense of smell. The used methods, differences in the human sensory properties and formation of the mushroom aroma ...
Uuden kananmunajalosteen tuotekehitys
(Turun yliopisto, 2016-05-01)
Kananmunan ravintoarvojen on jo pitkään tiedetty olevan erinomaiset, mutta sen potentiaalia on toistaiseksi hyödynnetty jalosteena hyvin vähän. Yksi kananmunajalosteiden tuotekehitystä hillinnyt tekijä on kananmunan ...
Omenan fenoliset yhdisteet siiderin valmistusprosessissa
(Turun yliopisto, 2016-12-21)
Siideri on fermentoitu alkoholijuoma, joka koostuu pääasiassa vedestä, sokerista, orgaanisista hapoista, fenolisista yhdisteistä ja haihtuvista yhdisteistä. Fenolisilla yhdisteillä voi olla vaikutusta siiderin aistittaviin ...
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 ...
Specific inulin-type fructan fibers protect against autoimmune diabetes by modulating gut immunity, barrier function and microbiota homeostasis
(Turun yliopisto, 2017-09-25)
Dietary fibers capable of modifying gut barrier and microbiota homeostasis affect the progression of type 1 diabetes (T1D). Here we aimed to compare modulatory effects of inulin-type fructans (ITFs), natural chicory root ...
Physicochemical qualities of black pepper and coriander treated with low-energy electron beam
(Turun yliopisto, 2017-10-03)
Spices are used worldwide to improve the sensorial properties of foods. However, they may pose a source of microbial contamination for foods they are added to. The current decontamination technologies for dry foods, such ...