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Development and productization of microgreen tray for Plantui P6
(2020-06-03)
Modern indoor farming based on hydroponic cultivation creates new opportunities to answer growing demand of nutritious food in the world. Another rising field of food production is unmatured plants such as sprouts and ...
Phenolic profile and antioxidant activities of the low-alcoholic fermented beverage processed from Finnish strawberries (Fragaria × ananassa)
(2020-07-15)
Strawberry (Fragaria × ananassa) is commercially the most important berry in Finland, considering both cultivation area and yield. The popularity of this berry can be attributed to its appealing characteristics, as well ...
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 ...
EFFECTS OF BERRY ADDITIVES AND SYNTHETIC ANTIOXIDANTS ON LIPID OXIDATION OF BALTIC HERRING (Clupea harengus membras) FISH MASS DURING COLD STORAGE
(2020-07-27)
Baltic herring has great nutritional value due to its high levels of long chain omega-3 polyunsaturated fatty acids (PUFAs). However, this trait also makes Baltic herring susceptible to lipid oxidation. Industrial processes, ...
Extraction and Characterization of Polysaccharides from Cultivated Mycelium of Inonotus obliquus
(2020-07-13)
The medicinal value and the presence of diverse bioactive components have drawn the attention of researchers to medicinal and edible mushrooms in the recent years. Inonotus obliquus is a white rot fungus and an obligate ...
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 ...
Effect of cooking techniques on the retention of anthocyanins and vitamin C in potatoes
(Turun yliopisto, 2017-09-25)
Potato (Solanum tuberosum L.) is a great source of vitamins and minerals as well as a supplier of energy and quality protein. As a source of vitamin C it is usually underestimated. Anthocyanins are the compounds responsible ...