Research
The aim of the group’s research is to reach a comprehensive and integrated understanding of plant based food and the possibility to utilize their characteristic chemical features and reactions to improve food quality from a nutritional, technological, or sensory point of view. The goals of the research are met by bridging traditional gaps between food components and their end products after reactions, and the possibility to steer the reactions to desired directions. Key activities of the research group include utilization of modern chemical and biochemical analytical methods of food components and their reactions, model systems to study their reactions and efficient statistical tools for data analysis to get the maximum informative value out of the data obtained.
Binding Fibres
Read more about mass spectrometric investigation of the interaction between soluble dietary fibers and small molecules/minerals on the project page.
Phenoliva
Read more about Phenoliva on the research page.
EPR study of neutral dietary fibres
Read more about EPR study of neutral dietary fibres on the research page.
Valorisation of olive waste – characterisation of an antioxidant-rich extract derived from olive pomace
Read more about Valorisation of olive waste – characterisation of an antioxidant-rich extract derived from olive pomace on the research page.
Process induced changes in dietary fibers of grains
Read more about Process induced changes in dietary fibers of grains on the research page.
Fermentation functional co-cultures: a metabolite-driven approach to improve cocoa beans quality, safety, and sustainability
Read more about Fermentation functional co-cultures: a metabolite-driven approach to improve cocoa beans quality, safety, and sustainability on the research page.