SuomeksiFood chemistry and composition
The focus of the research related to food chemistry is on the composition of food ingredients and products as well as on their chemical, biochemical and sensory properties. The subjects of interest are natural biomolecules such as flavonoids and other phenolic compounds as well as lipids and vitamins.
The chemical structures of different biomolecules, their physicochemical and functional properties as well as flavour chemistry are central focus areas of food chemistry research. An essential part of the research is the development and application of modern analytical research methods.
In the field of food chemistry, the research results are available under five subcategories:
- Natural biomolecules
- Flavour chemistry
- Food analytics
- Composition
- Others
For advanced search of results, please use the Find result -form.
Below you find the most recently added result in the field of Food chemistry and composition:
Novel benzoxazinoid metabolites of rye and wheat may offer better understanding for the health effects of whole grain cereals
This study presents an important addition to the information on the phytochemical composition of rye and wheat grains, which deserves attention in the discussion of the p...
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Reliable information on the solution properties of branched polysaccharides by the utilization of different analytical methods
In Leena Pitkänen’s doctoral thesis, the effect of the chemical structure on the dilute solution properties of branched polysaccharides was investigated using size-exc...
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Structure and macromolecular properties of Weissella confusa and Leuconostoc citreum dextrans with a potential application in sourdough
Over the past few years, interest in dextrans produced by lactic acid bacteria (LAB) has experienced a renaissance because of their prospective application as natural hyd...
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