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Vegetable by-products have great potential for use as animal feeds and thus could improve the sustainability of the food system. The objective was to evaluate the milk production potential of potato by-product (PBP) replacing cereal grains in grass silage-based total mixed ration (TMR). Additionally, a laboratory scale experiment was conducted to assess the effect of PBP and chemical preservatives on the aerobic stability of TMRs. A change-over dairy cow feeding experiment was conducted to evaluate the inclusion of 135 g/kg (on a dry matter (DM) basis) of PBP in TMR. Additionally, the aerobic stability of TMR was evaluated by preparing TMRs with increasing levels of PBP and treated with different doses of formic and propionic acid or salt-based preservatives. The inclusion of PBP in dairy cow diets decreased feed intake, but organic matter digestibility was greater in the PBP diet, resulting in only slightly decreased production (milk protein 1435 vs. 1363 g/day, p &lt, 0.05, milk lactose 1716 vs. 1606 g/day, p &lt, 0.05). The aerobic stability of TMR was negatively affected by the inclusion of PBP, but it could to a limited extent be prolonged using chemical preservatives. The inclusion of PBP decreased feed intake and milk production to some extent when included in the diet of high-producing dairy cows. The utilization of PBP may, however, be justified from a sustainability point of view, as it provides a way to circulate the nutrients of a non-human edible feed material back into the food chain.

Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.

Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.

Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess antioxidative and antimicrobial activities. The use of bark tannins as e.g., food preservatives calls for increases in our knowledge of their antioxidative activities when applied in foodstuffs. To assess the ability of bark tannins to prevent lipid oxidation, hot water extracts were evaluated in a liposome model. Isolated tannins were also applied in dry-cured, salty meat snacks either as liquid extracts or in dry-powder form. Consumer acceptance of the snacks was tested by a sensory evaluation panel where outlook, odor, taste, and structure of the snacks were evaluated and compared to a commercial product without tannin ingredients. Our results show that conifer bark tannin-rich extracts have high capacity to prevent lipid oxidation in the liposome model. The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. The findings indicate that bark extracts may be used as sustainable food ingredients. However, more research is needed to verify their safety.

Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-active compounds in dairy analogues prepared from sweet lupine (Lupinus angustifolius L.). The sensory qualities of unfermented and fermented products were studied with generic descriptive analysis and affective tests. Acids and sugars were analyzed with GC-FID and volatiles with HS-SPME-GC-MS and GC-O. Fermentation increased sourness and 'vinegar' odor and reduced the 'beany' odor and flavor as well as the unpleasantness of flavor. Formation of volatiles during the fermentation was dependent on the starters. However, all fermentations increased the contents of lactic, acetic, and hexanoic acids, while reducing the contents of hexanal, described as 'grassy' in the unfermented lupine sample.

Red beet betalains, grape anthocyanins, and their mixtures were used as colorants in white currant juice. Storage stability of the compounds was evaluated using liquid chromatography and the degradation kinetic order and parameters were calculated. Degradation of betalains followed first-order kinetics, while the degradation of anthocyanins did not have any trend toward any order kinetics. The coexisting anthocyanins and their concentration affected the rate constant of betalains. Betalains degraded faster than anthocyanins, their mixtures promoted respective degradation. Pyruvate derivatives of anthocyanins showed better stability. During storage, all samples became more yellowish with CIELab method and lighter in color. In the projective mapping sensory test, samples were distinguished by the colorant type as the main criteria and the storage time as the second criteria. Anthocyanin (described as 'dark' and 'natural') was preferred by sensory panelists over betalain (described as 'pink' and 'unnatural'), as were the fresh samples over stored samples.

It can be expected that many elderly people have impaired opening capacity of food packaging bearing in mind the changes in functionality and physical strength that occur during ageing. This study determined the relation of the quantitative force required to open selected food packaging systems with findings derived from qualitative focus group studies to retrieve comprehensive information on the specific needs of seniors. The focus group studies revealed that the assessment of the ease of opening is very subjective and can vary from objective measurements. The quantitative measurement of the force required to open the ‘easy to open’ thermoformed tray resulted in considerably higher peel initiation forces of 22.50 ± 1.62 N compared to the standard tray (12.80 ± 1.93 N). However, the packaging type was still felt to be easier to open because of the enlarged tab and peeling corner, which was said to be easy to grip. Conversely, the stand-up pouches with twist-off caps could only be opened with difficulty because of the small caps and the difficulty in breaking seals, despite the substantially lower opening forces of 0.46 ± 0.06 Nm compared with the other torque closures. The evaluation of a package was found to be only partly dependent on the required opening force but strongly influenced by various design factors and consumer's expectations as well as experiences. Copyright © 2016 John Wiley & Sons, Ltd.

International audience; As the population ages and dependency for food-related activities increases, it becomes crucial to better understand food expectations of elderly consumers. Fruit and vegetables (F&V) are generally appreciated by elderly people. However, few studies have investigated elderly peoples' F&V liking, taking into account their dependency and countries' specificities. The present study aims to identify the liking of F&V, eating styles and food selectivity depending on the country of residence and levels of dependency. A European survey was conducted with 420 elderly people delegating meal-related activities, living at home or in nursing homes. Based on general food preferences, three eating styles were identified. Results showed that F&V liking is a segmenting variable. Elderly people from the style 1 (n = 145) do not really appreciate fruits nor desserts. On the contrary, elderly people from style 2 (n = 121) are really fruit lovers. Finally, elderly people from style 3 (n = 126) liked desserts, fruits, and even more vegetables. Results showed that elderly people were nor selective towards F&V, even if there were some exceptions as exotic fruits (disliked by 19%) and fennel (disliked by 33%). Fruit and vegetables selectivity was significantly different between countries (p < 0.001), but not between men and women, or between categories (p > 0.05 in both cases). Selectivity for F&V was very variable and could reach 32 vegetables among 42 and 28 fruits among 34. The most selective participants were from Finland and the least ones, from the UK. These results can be used to design and/or adapt F&V-based products according to elderly consumers' liking, taking into account their country of origin and their dependency.

To maintain wellbeing, independence and nourishment of elderly population, one promising strategy is to provide home care by delivering food using “meals on wheels” (MoW) system. Even when the food is home-delivered, the difficulties encountered by elderlies during the overall eating process can be a limiting factor. Hence, the objective of this self-reported study was to explore the difficulty perception in the entire eating process from opening up the package, reheating, hand manipulation and oral processing of the food to bolus swallowing in 405 elderly consumers from five European countries (Finland, France, Poland, Spain and United Kingdom) with three different levels of dependency (category 1: participants living at home with help needed for food purchasing; category 2: participants living at home who need help for meal preparation or meal delivery; category 3: participants living in nursing homes/sheltered accommodation). Frequencies of responses and cross tabulation test were calculated for the difficulties perceived. Results show that the most difficult package to open was the cap irrespective of country or dependency levels (at P

Milk fat was treated with the sn- 2 specific PAN-2 lipase from Pseudozyma antarctica with the aim of achieving selective removal of saturated fatty acids with chain lengths between C12 and C16, which are abundant at the sn- 2 position. Hydrolysis was also carried out using the non-specific CRU-NS from Candida rugosa and the 1,3-specific TLA-1,3 from Thermomyces lanuginosus . PAN-2 treatment decreased the proportion of the target fatty acids considerably (content of 28%, w/w) and increased the proportion of unsaturated ones (content of 52%, w/w) at the degree of hydrolysis of 48% (mol/mol) in relation to the unhydrolysed substrate (47%, w/w, C12:0-C14:0 and 32%, w/w, unsaturated). The fatty acid distributions of the TLA-1,3 and CRU-NS treated samples were similar to untreated milk fat. The proportion of crystalline fat was smaller and the firmness lower in the PAN-2 treated milk fat samples than in the untreated milk fat at 5 °C.

Spray dried beetroot powder was used to colour model juices, and the consumer acceptance of the juices and stability of the colour during storage at 60 °C, 20 °C, 4 °C, and -20 °C were studied. The majority of the consumers preferred the model juices coloured with anthocyanins or beetroot extract over model juices coloured with spray dried beetroot powder. The consumers preferred more intensely coloured samples over lighter samples. Spray dried betanin samples were described as 'unnatural' and 'artificial' whereas the colour of beetroot extract was described more 'natural' and 'real juice'. No beetroot-derived off-odours or off-flavours were perceived in the model juices coloured with beetroot powder. Colour stability in model juices was greatly dependent on storage temperature with better stability at lower temperatures. Colour stability in the spray dried powder was very good at 20 °C. Betacyanins from beetroot could be a potential colourant for food products that are stored cold.

Oats contain ingredients that have potential health-promoting properties. Oat lipids contain several essential fatty acids. The polar lipids in oats include glycolipids and phospholipids, which are typically extracted from oat flakes with polar organic solvents. Supercritical carbon dioxide (SC-CO2) has been proposed as an alternative to organic solvents in the food sector for environmental and safety reasons. SC-CO2 was used in this study without and with ethanol as a co-solvent to isolate the polar lipid fractions from oat flakes with or without heat treatments. The polar lipids were collected as a solution in ethanol and precipitated using SC-CO2 as an antisolvent. The fatty acid compositions of different lipid fractions were determined. The precipitated oat polar lipids were tested as an encapsulative and protective agent of probiotics in a human digestive tract simulation. The protective effects of the oat polar lipids were evaluated by measuring the gas production, microbial activity, acetic and lactic acid production, and pH changes in different test mediums. The results demonstrate that the oat polar lipids are able to protect Bifidobacterium breve in a phosphate buffer, thereby providing a useful stabilization method to improve the shelf life of probiotic products.

Oat seeds have an oil content of up to 13 %, of which up to 34 % can be polar lipids (glycolipids and phospholipids). Because of their amphiphilic structure, these polar lipids are potential emulsifiers. In this study, polar lipid fraction from oat produced by a supercritical fluid extraction process was fractionated into different polar lipid classes by HPLC and the lipid classes in subfractions were identified by comparing retention times with reference compounds and performing co-injections. The oat polar lipid fraction contained monogalactosyldiacylglycerol, digalactosyldiacylglycerol, steryl glycoside, and phosphatidyl choline, and also possibly phosphatidyl inositol. The polar lipid fraction was also used as an emulsifier to produce oil-in-water emulsions with different amounts of emulsifier and oil, and the stability and other properties of emulsions were studied. Emulsions were formed quite easily, but they were prone to rapid creaming even after a couple of days of storage at ambient conditions. Droplet size and droplet size distribution of the emulsions seemed to be slightly smaller with smaller amount of oil and larger amount of emulsifier. Generally, the droplet size of the emulsions was in the range of 0.2–4 μm, and with the largest amount of oil (5 %, w/v) up to 10 μm. The upper phase of creamed emulsions contained slightly larger droplets, up to 30 μm, while the lower phase retained smaller droplets. Microscopic investigation revealed that the increase in droplet size of the upper phase was mainly due to aggregation, which implies that these emulsions may be stable against coalescence to some extent.

A method applying solid-phase microextraction followed by gas chromatography–mass spectrometric determination was in-house validated and used to study furan concentrations in baby-food samples purchased from the Finnish markets. The validation parameters showed that the method was well applicable for the reliable analysis of furan. Furan was analysed in 21 different baby-food samples as three independent replicates. The mean levels of furan varied between 4.7 and 90.3 μg kg−1 being well in accordance with the levels reported in other studies. The mean concentrations of similar product formulas based on their ingredients were 9.2, 37.0 and 49.6 μg kg−1 for fruit-, vegetables- and meat-containing baby-foods, respectively. According to the statistical analyses, fruit-based baby-food samples had significantly lower concentrations of furan as compared to other formulas. Based on our exercise, it seems that a low margin of safety exists between the extreme worst case infant exposures and the deduced NOAEL of furan on experimental animals, particularly for a clear rodent carcinogen.

An existing sample preparation technique used for the determination of ionophoric coccidiostats was modified to permit the analysis of Fusarium mycotoxins beauvericin and enniatins in egg samples. The validation results indicated that the sample preparation method developed is well applicable to the determination of the related compounds in eggs. The presence and contamination levels of beauvericin and enniatins A, A1, B and B1 were studied in Finnish egg samples in 2004–2005. The egg sample analyses (112 whole eggs and 367 egg yolk) revealed that the occurrence of beauvericin as well as enniatins B and B1 is very common in Finnish eggs. The contaminations were, however, in most cases in trace-levels (

Sea buckthorn (Hippophae rhamnoides L.) berries, especially of ssp. sinensis, contain significant quantities of an unknown, water-soluble compound, evidently a cyclitol derivative. The compound was isolated by HPLC and analyzed by GC–MS [trimethylsilyl (TMS) derivative, selected ion monitoring (SIM) and total ion chromatogram (TIC) analyses], by 1H and 13C NMR and by optical activity measurements. The results together with analyses of reference compound verified the unambiguous structure (−)-2-O-methyl- l -chiro-inositol ( l -quebrachitol). In addition, chiro-inositol and myo-inositol existing in trace amounts were identified based on reference compounds, chromatographic data and mass spectra of the TMS derivatives. Methyl-myo-inositol was tentatively identified based on chromatography and mass spectrometry. Inositols and methyl inositols are bioactive compounds essential for regulating physiological processes of plants and humans. To our knowledge, this is the first report on the presence of chiro-inositol and myo-inositol in sea buckthorn and l -quebrachitol in edible berries. The identification of the inositols and l -quebrachitol in sea buckthorn may bring new insights into the sensory properties and also mechanisms behind the health effects of the berry.

Egg yolk is an excellent source of phospholipids. Egg yolk powder (EYP) contains about 60% lipids, which consist of, on average, neutral lipids (65%), phospholipids (31%) and cholesterol (4%). The utilization of supercritical fluid techniques is a new way to selectively extract and fractionate non-polar and slightly polar components from foods and food products. In this study, we developed pilot-scale production methods for the isolation of high-purity egg yolk phospholipids. The method involves either liquid ethanol or supercritical fluid extraction (SFE) as isolation method and supercritical antisolvent process as precipitation method. EYP was fractionated to lipid- and protein-rich fractions using liquid ethanol or supercritical fluid as an extraction medium. In both cases, the target fraction was phospholipids dissolved in ethanol. From this solution, phospholipids were precipitated using supercritical carbon dioxide as antisolvent. Depending on the process conditions, 72–99% of the precipitate consisted of phosphatidyl choline and phosphatidyl ethanolamine, which appeared in ratios 6:1–7:1. The highest purity of phospholipids was obtained via precipitation of the isolate obtained using two-step SFE.

Supercritical AntiSolvent precipitation (SAS) has been used to produce micronized particles of nalmefene hydrochloride, a selective narcotic antagonist and a promising adjunctive for the treatment of several kinds of addiction. Experiments have been performed using a laboratory scale apparatus and a semi-industrial scale plant. Ethyl alcohol (EtOH) has been used as liquid solvent because of its acceptability in processing pharmaceutical compounds. The effects of SAS process parameters such as temperature, pressure, at a constant concentration of the solute in the liquid solution (1.9 wt.%) have been studied. We have related the different powder morphologies obtained to the position of the process operating point with respect to the vapor–liquid equilibria (VLEs) of the ternary system nalmefene HCl/EtOH/CO2. Operating SAS well above the mixture critical point (MCP) of the mixture, nano-particles have been generated with a mean diameter ranging from 200 to 300 nm, near and below the MCP in the gas phase region, we have obtained submicro- and micro-particles with mean diameters ranging from 0.5 to 2 μm. Balloons larger than 10–20 μm in diameter and crystals have been also obtained. The results of interest obtained on the laboratory scale plant have been successfully reproduced on the semi-industrial scale plant. The micronized product has also been characterized using powder diffraction X-ray (XRD) and differential scanning calorimetry (DSC), to verify the influence of the micronization process on the final product properties. XRD analysis demonstrated that it is possible to obtain amorphous or crystalline precipitates, depending on the process conditions.

Our aim was to develop a prototype of a functional spread cheese containing both a specific probiotic and n-3 fatty acids and to analyze the viability of the probiotic and stability of n-3 fatty acids during 4 wk of shelf life. Lactobacillus fermentum ME-3 (Lf ME-3) isolated from a healthy Estonian child has been shown to have probiotic and antioxidative properties in several recent studies. In the current study this promising bacterial strain was combined with vegetable oils rich in nutritionally important alpha-linolenic acid and with unflavored cheese to obtain soft cheese spreads with different fat contents. Lactobacillus fermentum ME-3 survived well in all cheeses although the viable count did not increase during 4 wk of storage. The fatty acid composition of cheese triacylglycerols remained stable, whereas the profile of volatile compounds changed: hexanal and pentanal disappeared and the proportion of some alcohols increased. The changes in the profile of volatile compounds show the reductive power of Lf ME-3. A functional spread cheese containing n-3 fatty acids can be prepared with the probiotic Lactobacillus fermentum ME-3 strain leading to a reduced need for chemical anti-oxidants.

Marigold ( Tagetes erecta ) flowers are a rich source of lutein pigment, which is usually extracted with organic solvents. In this study, lutein was extracted from marigold flowers with enzyme-assisted oil extraction without using organic solvents. Extraction produced oil that contained 0.36 mg/ml lutein (present as lutein esters but calculated as free lutein), and the yield was comparable to solvent extraction. The oil containing lutein was used to produce oil-in-water emulsions with different polysaccharide mixtures as stabilizers and some emulsions were also spray dried. Wet emulsions, dry emulsions, and oil containing lutein were stored in the dark at 20–22°C for 10 weeks, and the amount of lutein esters was monitored during storage. Stability of lutein was good in oil (85% of the initial amount) and in wet emulsions (77–91%) but slightly worse in spray-dried emulsions (67–75%). Enzyme-assisted oil extraction of lutein from marigold flowers is a potential alternative to solvent extraction with comparable efficiency. In addition, there are no solvent residues in the lutein preparation. Preliminary storage tests showed good stability of lutein in oil or in emulsions stored in the dark at room temperature, and these preparations could be used in different food products.

Erwinia-bakteerien aiheuttama tyvi- ja märkämätä on yksi pahimmista tautiongelmista perunantuotannossa. Tyvimätä on emomukulasta alkavaa ja siitä perunan varsiin leviävää mätänemistä, kun taas mukuloiden mätänemistä kutsutaan märkämädäksi. Mukuloita pilaava märkämätä aiheuttaa vuosittain suuria varastohävikkejä niin siemen- kuin ruokaperunatuotannossa. Taudin tekee erityisen ongelmalliseksi taudinaiheuttajien leviäminen oireettomana siemenmukulassa kasvikaudesta toiseen. Näkyvät tyvimädän oireet alkavat kehittyä vasta, kun mukulassa on riittävästi bakteerisoluja. Erwinia-bakteerien infektioiden yhteydessä vapautuu haihtuvia yhdisteitä, jotka ovat näille bakteereille ominaisia. Jos nämä yhdisteet voidaan mitata ja määrittää luotettavasti, piilevän tyvimädän infektio voidaan havaita ennen oireiden ilmenemistä ja koko perunaerän/-varaston saastumista tai pilaantumista.MTT Pohjois-Pohjanmaan tutkimusaseman, Turun yliopiston elintarvikekemian laboratorion, fysiikan laitoksen optiikan laboratorion ja Gasera Oy:n yhteistyönä toteuttaman tutkimuksen tavoitteena oli selvittää, voidaanko piilevä tyvimätä havaita Erwinia-bakteerien infektion yhteydessä vapautuvien haihtuvien yhdisteiden perusteella ennen näkyvien oireiden ilmenemistä. Perunalajikkeen Asterix mukuloita saastutettiin keinotekoisesti Erwinia carotovora alalaji atroseptica -bakteerilla ja säilytettiin huoneen- tai varastolämpötilassa. Haihtuvia yhdisteitä kerättiin eri ajankohtina ja analysoitiin SPME-GC-MS- ja FTIR -menetelmillä. Molemmilla menetelmillä voitiin osoittaa selvä ero terveestä ja Erwi-nia-bakteerilla saastutetusta perunasta vapautuvien haihtuvien yhdisteiden välillä. SPME-GC-MS –menetelmällä ero havaittiin 15-18 ja FTIR-menetelmällä 12-18 tunnin kuluttua saastutuksesta, kun perunat säilytettiin huoneenlämpötilassa (21-23 ºC). Näkyvät mätänemisen oireet alkoivat ilmetä 48 tunnin kuluttua saastutuksesta. Samanlainen selvä ero havaittiin saastutettujen ja saastuttamattomien perunoiden haihtuvissa yhdisteissä, kun perunoita säilytettiin varastolämpötilassa (5 ºC). Inkubointiajan jatkuessa sekä haihtuvien yhdisteiden määrä että pitoisuudet kasvoivat. Saastuttamattomissa kontrollimukuloissa samoja haihtuvia yhdisteitä ei havaittu.Sekä SPME-GC-MS- että FTIR –menetelmät soveltuivat perunoista vapautuvien haihtuvien yh-disteiden määritykseen laboratorio-oloissa, sillä molemmilla menetelmillä voitiin osoittaa selvä ero terveen ja Erwinia-bakteerilla saastutetun perunan välillä ennen näkyvien oireiden ilmenemistä. Menetelmien optimoinnilla ja validoinnilla voidaan saada tarkempia tuloksia mm. yhdisteiden absoluuttisista pitoisuuksista. Kumpikaan menetelmä ei sellaisenaan sovellu piilevän tyvimädän tunnistamiseen tuotanto-oloissa, mutta näillä menetelmillä voidaan kerätä aineistoa, joka mahdollistaa kenttäkelpoisen sovelluksen kehittämisen.

This paper deals with managing of the joint editorial office of three regional newspapers in Finland. Competition with new media has forced newspaper editorial offices to reorganize their activities to get new competitive assets to survive. Mergers and coalitions of media houses have become common in newspaper industry in Europe. For newspaper editorials, networking with other newspaper editorials is one way to meet challenges of media markets. This study was conducted in a joint editorial office that produces material for three newspapers. Results show that, in editorial work, a virtual team is a beneficial way of co‐operation. Journalists are used to work autonomously and independently, and therefore they adjusted to work in a virtual team, whose members worked de‐located. They found face‐to‐face meetings important, because in that way they could identify themselves as members of a specific team and bond relationship with other members.

Information and communication technologies are in the process of transforming the way business is conducted in a large number of industries. The impact of this change is not well understood. This paper develops a research agenda that helps to investigate the implications of information and communication technology on selected management fields. In particular, the implications are investigated for strategic management, demand and supply chain management, logistics, organization and leadership, and management education. The research agenda is developed by first identifying impacts of information and communication technologies in the domains discussed. From these impacts, research needs are derived.

Spectrophotometric and liquid chromatographic methods were used to determine anthocyanin and organic acid content and composition of commercial Finnish cranberries (Vaccinium oxycoccos L.). Solid-phase adsorbents were used in the fractionation of juice components prior to chromatographic determination. In the freshly prepared cranberry juice the total amount of anthocyanins was 7.7 mg/100 mL juice determined spectrophotometrically at 510 nm. The most abundant individual anthocyanins were cyanidin-3-galactoside (19.2%), cyanidin-3-arabinoside (23.1%), peonidin-3-galactoside (21.5%) and peonidin-3-arabinoside (14.1%), as determined by RP-HPLC. The total titrable acidity was 3.8g/100g. The main organic acids were citric and malic acids, as determined using an HPLC method. Only a few studies have been conducted on this cranberry species, but more is known about the composition of species Vaccinium macrocarponAit. However, to our surprise, the anthocyanin composition of the berries used in this study was diffe...

The high price of organic solvents, environmental factors and the requirements of, for instance, the medical and food industries for ultrapure products have increased the need to develop new processing techniques. Since the end of the 1970s, supercritical fluid extraction has been used to isolate natural products, but for a long time the applications concentrated on only few products. Now the development of processes and equipment that has lasted for over three decades is beginning to pay off and industries are getting more and more interested in supercritical techniques. This article summarizes some of the advances and the latest developments in the field of supercritical fluid technology focusing on using supercritical carbon dioxide in food, nutraceutical and pharmaceutical applications and takes a quick outlook for the future prospects.

Dietary fibre has a beneficial effect on metabolic syndrome, e.g. by influencing the absorption of glucose. The source and structure of fibre affect the glucose response. In this study, the glycaemic and insulinaemic response to oat bread, oat bread with lingonberry fibre, oat–buckwheat bread and buckwheat porridge were tested in a small-scale clinical study (KHSHP E514/09). Nine healthy volunteers consumed test foods after overnight fasting. Serum glucose and C-peptide levels were determined by colorimetric and ELISA methods, respectively, from samples taken at seven time points during 120 min. The mean glycaemic and C-peptide indexes (C-pepIs) were 32 and 100 for oat bread, 47 and 119 for oat–lingonberry fibre bread, 58 and 105 for oat–buckwheat bread and 71 and 77 for buckwheat porridge. Similar to rye, buckwheat porridge having a relatively high glycaemic index (GI) tended to have a low C-pepI. Buckwheat and lingonberry fibres provide new alternatives for low GI foods.

Polynuclear aromatic hydrocarbons (PAHs) from smoked and broiled fish were isolated by supercritical fluid extraction (SFE), and quantitatively determined by reversed phase liquid chromatographic (RP-HPLC) methods. The SFE-method was tested first with inert matrix. As expected, the extraction of PAHs from quartz sand gave good recoveries ranging from 80 to 100 % with R.S.D. of 3–11 %. The extraction of fish material showed that methanol had to be used as a modifier, because larger PAH molecules were weakly extracted with pure CO2. The use of methanol resulted in, however, that lipophilic compounds were co-eluting in greater amounts, interfering the analysis of PAHs by HPLC - UV. That is why the extracts were purified using solid phase extraction (SPE) prior to chromatographic determination. The extraction of one sample was completed in 20 minutes, while several hours are consumed in the conventional solvent extraction methods. The sensitivity of the method used is in ppb-range, which corresponds ...

In developing organizations and in management of change we need to understand how organizations really work. Important issues include organizational structure, communication, contacts, and professional relationships. Methods developed in one working culture may not be directly applied in another one. Moreover, for repeated evaluations of change and for diagnosing purposes the reliability and validity of the measures are of great importance. This study deals with the development and validation of two measurement methods: the OSA (Organizational Structure Analysis) and the PRI (Professional Relationship Index) that originate from the UK and are being validated for the Finnish working culture. This paper considers mainly the validation of the PRI method. For the OSA, only preliminary results are described. The PRI was found in general a valid tool for analyzing professional interactions in work settings. Cross-cultural aspects were not influential in using the PRI. On the contrary, cultural differences in working life are an important issue for the OSA, especially when analyzing non-hierarchical organizational structures.

This paper deals job design factors and stress outcomes in two expert jobs. The study concerned 14 journalists and 28 judges in Finland. Data was collected by interviews and questionnaires. Connections between job design factors and stress outcomes were studied. Possible differences between male and female experts in their perceptions of job design factors and stress outcomes were of special interest. The results showed that both the judges and the journalists reported high levels of skill variety, task identity, autonomy and dealing with others and workload. However, both groups reported a rather low level of anxiety. Slight differences between men and women were found in stress outcomes, which indicate that in the same job women might experience job stress differently from men. These findings indicate that gender might be important in job design, and that the effects of gender should be further studied.

In this chapter, we consider ICT (information and communication technologies) as a tool that has significantly changed our work. We deal with the relationship between work and ICT, and changes in work due to the development of ICT, and their relationship with worker well-being and stress. Our aim is to consider major trends in research starting from studies about office work and computers and ending up to the use of ICT in knowledge work. We cover mainly a period from 1970’s to the end of 2000’s. Our main interest is on various types of information and knowledge processing work where implementation of new tools has clearly followed the general development of ICT solutions. The scope of the chapter is in the transition from traditional office work towards knowledge work from the viewpoint of worker well-being. Our research questions are 1) what connections and research trends can be identified between ICT supported work and stress and well-being at work and 2) what is the role and connection of ICT on knowledge work. Based on our literature study from electronic databases surprisingly few research articles focussing on ICT’s role on knowledge worker wellbeing or knowledge work as such were found. Only a surprisingly small fraction of the research concerning ICT or tools seems to integrate relations between technology, work and worker well-being. However, we know much about the physiological or psychological reactions of the use of VDT (visual display units) applications. This relatively narrow, even if important focus is not enough for workplace and job designers’ knowledge accumulation and exploitation. There is a risk that new researcher generations are maturing without being aware of the rich Northern European and German research tradition in developing the quality of work life. Thus, the existing body of knowledge is not fully exploited anymore. This also challenges our university teaching.

Supercritical antisolvent precipitation (SAS) is a promising technique for the micronization of pharmaceutical compounds. Like all the manufacturing processes, SAS might induce solid-state modifications, the formation of undesired polymorphic forms or degradation products and the presence of solvent residues in the final product. In this work, the influence of SAS process parameters on nalmefene HCl powder characteristics was investigated. Ethanol was used as the liquid solvent and supercritical carbon dioxide as antisolvent. Micronization experiments were performed at pressures of 130 and 150 bar, in the temperature range 40–67°C, and CO2 molar fraction was between 0.95 and 0.97. Amorphous particles and particles with different degrees of crystallinity and different sizes were obtained by varying the antisolvent molar fraction at different operating conditions. High-performance liquid chromatography and headspace gas chromatography analyses were performed to verify the purity of the micronized product and the absence of residual ethanol. The structural characteristics of micronized nalmefene HCl particles were studied by differential scanning calorimetry, X-ray powder diffraction and thermogravimetry analyses. The micronization process did not induce degradation of the compound and a product with a solvent residue less than 2 p.p.m. was obtained. The process induced the modification of nalmefene HCl from hydrated to anhydrous form; at particular conditions a solvate form was also obtained.

In this theoretical chapter, we examine the contribution of IT systems and tools to the emergence and use of different types of knowledge in a firm. We divide knowledge into explicit, tacit and potential and argue that these three types of knowledge characterize firms’ three main functions - operational effectiveness, gradual development, and innovation, respectively. On the basis of our examination, we conclude that the main part of IT applications serves dissemination, storing and acquisition of explicit knowledge. However, there are also some tools that serve the elicitation of tacit and potential knowledge and the conversions between tacit and explicit knowledge. At the end of the chapter, we evaluate more generally the potential provided by IT. We argue that the addition of “a human touch” to the information produced and conveyed by IT is an emerging issue. We present two ways in which this can be done: the use of IT for the development of social capital in a firm, and the use of external experts—knowledge-intensive business services (KIBS)—as supporters in firms’ knowledge functions linked to IT.

CORINE Land Cover is a Europeanwide land cover and land use classification. The CORINE2000 classification of Finland is based on automated interpretation of satellite images and data integration with existing digital map data. Satellite images are used in estimation of continuous variables describing vegetation type and coverage, as well as in updating map data. Continuous land cover variables were transformed into discrete CORINE classes by thresholding these variables according to class descriptions in CORINE nomenclature. The output of Finnish CLC2000 project consists of calibrated IMAGE2000 mosaic, national CORINE classification (25 m raster) which is generalized and vectorized to European CORINE classification. According to the first validation utilization of non-standard, automated data production approach together with exploitation of digital map data was proved to be successful in Finnish conditions.

Quantitative and qualitative high-performance liquid chromatographic methods were utilized to separate phospholipid classes. After qualitative separation, the fatty acid moieties of each separated phospholipid class were determined using a gas chromatographic method. On the basis of these analyses, the effect of supplemented feeds on hen egg yolk lipids can be evaluated. The supplemented feeds contained 1-5% of vegetable-based or fish oils. The phospholipid content and composition were the same in all feeding groups, the proportions of phosphatidylcholines, phosphatidylethanolamines, and sphingomyelins being 70, 28, and 3%, respectively. In each feeding group, the fatty acid profiles of phosphatidylcholines and sphingomyelins were similar to each other and different from that of phosphatidylethanolamines. The supplemented feeds had a statistically significant (p < 0.05) effect on the fatty acid composition of phosphatidylcholines. The supplements decreased the proportion of saturated fatty acids in total fat, but this effect was not found in phospholipids.