Ahlfors-David regular sets and bilipschitz maps

Given two Ahlfors-David regular sets in metric spaces, we study the question whether one of them has a subset bilipschitz equivalent with the other

Pensasmustikkaa elintarvikkeisiin

MTT:n elintarvikkeiden tutkimuksessa selvitetään, miten pensasmustikka soveltuu elintarvikkeiden valmistukseen. Työhön osallistuu myös elintarvikealan yrityksiä.vo

Marjoista saa runsaasti hyödyllisiä fenoliyhdisteitä

Marjat ovat ylivoimaisia fenoliyhdisteiden lähteitä. Näitä terveyttä edistäviä yhdisteitä etsittiin kaikkiaan 180 kasvikunnan tuotteesta, ja top 20 -listalle pääsi 15 marjaa. Fenoliyhdisteiden pitoisuudet koottiin ainutlaatuiseen tietokantaan.vo

The effect of processing on chokeberry (Aronia Medik.) polyphenols

Chokeberries were processed into jams by mixing them with sucrose, water, pectin and citric acid and then boiled. Two different boiling times(5 min and 15 min) were tested. The phenolic compounds in chokeberries were quite stable during the jam making and 70-75 % of the total phenols were recovered from the processed jams

Vitamiineja ruusunmarjasta

Ruusunmarjan hyvä ravintosisältö yllätti tutkijat. Se on erittäin hyvä C-vitamiinin, E-vitamiinin, karotenoidien ja prosyanidiinien lähde. Missään muussa elintarvikkeessa ei ole niin runsaasti C-vitamiinia kuin ruusunmarjassa.vo

Research on bioactive compounds at MTT Agrifood Research Finland

Artikkeli julkaistu alunperin metla.fi sivustoll

Postprandial glycaemic response to berry nectars containing inverted sucrose

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pH dependence of antimicrobial activity of berries

We have analyzed phenolic compounds from organically and conventionally grown blackcurrants and strawberries to test the idea if organically grown berries contain a higher amount of health-promoting phenolic compounds. Statistically significant differences between farms were found for almost all compounds. In strawberry, the impact of genotype and environment on the flavonol content was more important than the cultivation practice. The "health quality" from organically grown berries does not differ from those grown conventionally

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (polishing, washing, peeling, and grating) on the retention of soluble phenolic acids in carrots was monitored during cold storage. Storage for up to 4 weeks and 24 h was used for whole and grated carrot samples, respectively. Total phenolic acid levels found in differently processed carrots varied greatly at the beginning of the storage period and on dry weight basis they ranged from 228 ± 67.9 mg/kg (grated carrot) to 996 ± 177 mg/kg (machine washed). In each case, processing followed by storage induced phenolic acid accumulation in the carrots. At the end of the experiment (4 weeks at +8 °C), untreated and machine-washed carrots contained ca. 4-fold more phenolic acids than at day 0. Similarly, polished carrots contained 9-fold and peeled carrots 31-fold more phenolic acids than at day 0. The phenolic acid content in grated carrot doubled after 24 h storage at +4 °C. Individual phenolic acids were characterized by high resolution mass spectrometry. MS data strongly suggest the presence of daucic acid conjugates of phenolic acids in carrot. Storage time did not have statistically similar effect on all compounds and generally in a way that dicaffeoyldaucic acid had the highest increase. This research provides important information for primary production, packaging, catering, the fresh-cut industry and consumers regarding the selection of healthier minimally processed carrots.202