Suomeksi| M.Sc., PhD Student | |
| University of Turku, Department of Biochemistry and Food Chemistry | |
| Microencapsulation, Microemulsions, Phenolic compounds |
| ... | |
| 02- 333 6871 |
| I have graduated as a Master of Science from the University of Turku in 2007 with food chemistry as my major subject. After graduation, and also before that, I have participated in many research projects at the Department of Biochemistry and Food Chemistry in University of Turku. In these projects I have studied for example the lipids and tocopherols of white fish, effects of dietary fiber on hypercholesterolemic people and the skin materials of berries and potato (cutin and suberin). In the beginning of the year 2010 I started my doctoral thesis research "Protection of natural compounds for food applications". The aim of this study is to enhance the properties of natural compounds, like colorants and phenolic compounds, using different microencapsulation techniques. | |
Järvinen R., Kaimainen M., and Kallio H.: Cutin composition of selected northern berries and seeds. Food Chemistry 2010, 122, 137-144 Rantakari P., Lagerbohm H., Kaimainen M., Suomela J.-P., Strauss L., Sainio K., Pakarinen P. and Poutanen M.: Hydroxysteroid (17β) dehydrogenase 12 is essential for mouse organogenesis and embryonic survival. Endocrinology 2010, 151, 1893-1901 Järvinen R., Silvestre A. J. D., Holopainen U., Kaimainen M., Nyyssölä A., Gil A. M., Neto C. P., Lehtinen P., Buchert J. and Kallio H.: Suberin of Potato (Solanum tuberosum var. Nikola); Comparison of the Effect of Cutinase CcCut1 Hydrolysis with Chemical Depolymerization. J. Agric. Food Chem. 2009, 57, 19, 9016-9027 Kaimainen M.: Suomalaisten marjojen kutikula ja kutiini. Pro Gradu 2007, Turun yliopisto |
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