Research
FOOD PROCESSING
Koponen JM, Happonen AM, Auriola S, Kontkanen H, Buchert J, Poutanen KS, Törrönen AR. Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. J Agric Food Chem. 2008 May 14;56(9):3136-44.
García, V., Diban, N., Gorri, D., Keiski, R., Urtiaga, A. ja Ortiz, I. 2008. Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation. J Chem. Technol. Biotechnol. 83: 973-982.
Alakomi, H.-L. 2007. Weakening of the Gram-negative bacterial outer membrane. A tool for increasing microbiological safety. Doctoral dissertation. University of Helsinki. Division of Microbiology,
Department of Applied Chemistry and Microbiology.
http://www.vtt.fi/inf/pdf/publications/2007/P638.pdf
Rein, M J ja Heinonen, M. 2004. Stability and enhancement of berry juice color. J. Agric. Food Chem. 52: 3106−3114.
Visti A, Viljakainen S, Laakso S. Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast. Food Research International, 2003; 36: 597-602.
Viljakainen S. 2003. Reduction of acidity in northern region berry juices. Doctoral dissertation. Helsinki University of Technology.
Viljakainen S, Laakso S. Acidity reduction in northern region berry juices by the malolactic bacterium oenococcus oeni. European Food Res Technol 2002; 214: 412-417.
Suutarinen M, Autio K. Improving the texture of frozen fruit: the case of berries. Kilcast D (Ed.): Texture in Food. Vol. 2: Solid Foods. Woodhead Publishing Limited 2004, s. 388 - 409.
Suutarinen M. Uusi käsittelytapa parantaa pakastemansikoitten ja hillojen rakennetta. - Kehittyvä Elintarvike. 2002; 5: 40 – 41.
Häkkinen SH, Kärenlampi SO, Mykkänen HM, Törrönen AR. Influence of domestic processing and storage on flavonol contents in berries. J Agric Food Chem. 2000 Jul;48(7):2960-5.