Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Autor: Stina Burri, Kajsa Granheimer, Marine Rémy, Vandana Tannira, Yunjeong So, Kimmo Rumpunen, Eva Tornberg, Pamela Canaviri Paz, Elisabeth Uhlig, Elin Oscarsson, Anne-Marie Rohrstock, Milladur Rahman, Åsa Håkansson

Publikováno v: Biomedicine & Pharmacotherapy, Vol 135, Iss , Pp 111133- (2021)

Epidemiological studies have found that there is a correlation between red and processed meat consumption and an increased risk of colorectal cancer. There are numerous existing hypotheses on what underlying mechanisms are causative to this correlati

Externí odkaz: https://doaj.org/article/784b7bba3aa94b688b83b4046e505c00

Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Autor: Stina C. M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen, Eva Tornberg

Publikováno v: Foods, Vol 8, Iss 9, p 406 (2019)

The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluate

Externí odkaz: https://doaj.org/article/2349f96d5bae4cb88ba1a6e19fc8e72a

Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Autor: Pirjo Mattila, Åsa Håkansson, Martin Jensen, Anders Ekholm, Sari Mäkinen, Jarkko Hellström, Tõnu Püssa, Eva Tornberg, Dalija Segliņa, Kimmo Rumpunen, Uko Bleive, Risto Korpinen, Vitalijs Radenkovs, Stina C.M. Burri

Publikováno v: Burri, S C M, Ekholm, A, Bleive, U, Jensen, M, Hellström, J, Mäkinen, S, Korpinen, R, Mattila, P H, Radenkovs, V, Seglina, D, Håkansson, Å, Rumpunen, K & Tornberg, E 2020, ' Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system ', Meat Science, vol. 162, 108033 . https://doi.org/10.1016/j.meatsci.2019.108033

A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbitu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec8a4025773b0161afde582b8ee2d1f8
https://pure.au.dk/portal/da/publications/lipid-oxidation-inhibition-capacity-of-plant-extracts-and-powders-in-a-processed-meat-model-system(d9143d86-3234-49da-aadc-5f7d3474a016).html

Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

Autor: Åsa Håkansson, Anders Ekholm, Eva Tornberg, Kimmo Rumpunen, Stina C.M. Burri

Publikováno v: Journal of Functional Foods, Vol 38, Iss, Pp 119-127 (2017)
Journal of Functional Foods

Highlights • Antioxidant properties and phenols in plant materials not usually used were studied. • Folin-Ciocalteu, FRAP and ABTS measures correlate with different phenol compounds. • Large differences in antioxidant properties were found betw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee1877be546400948a23c594908b1189
http://www.sciencedirect.com/science/article/pii/S1756464617305169

Influence of Fibers and Particle Size Distribution on Food Rheology

Autor: Eva Tornberg

This chapter deals with the rheology of dietary fiber (DF) suspensions and how the microstructural properties influence it. The origin of the vegetable DF investigated was tomato, apple, carrot, potato, parsnip, and yacon. The amount and composition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb3f15f5d533af313d4d38deb91ec527
https://doi.org/10.1016/b978-0-08-100431-9.00008-5