Blar i forfatter "Amundsen, Mathias"
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Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages
Amundsen, Mathias; Hykkerud, Anne Linn; Kelanne, Niina; Tuominen, Sanni; Schmidt, Gesine; Laaksonen, Oskar; Yang, Baoru; Martinussen, Inger; Jaakola, Laura; Aaby, Kjersti (Journal article; Tidsskriftartikkel; Peer reviewed, 2023-05-26)Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable contributor to a healthy diet. However, there are few studies available on how the bioactive compounds in lingonberries develop as they ripen. In this ... -
Evaluation of extraction methods for determination of phenolic compounds, organic acids and sugars in lingonberries (Vaccinium vitis-idaea)
Aaby, Kjersti; Amundsen, Mathias (Journal article; Tidsskriftartikkel, 2023)Health benefits of lingonberries (Vaccinium vitis-idaea) have been linked to phenolic compounds, whereas organic acids and sugars are important for the taste of the berries. Contents of these compounds combined can be used to determine lingonberry quality. Extraction is a critical step in analyses, and many different methods have been used. The aim of the study was to evaluate different ... -
Investigating the influence of biotic and abiotic factors on the phytochemical variation of lingonberries (Vaccinium vitis-idaea L.) in Norway
Amundsen, Mathias (Doctoral thesis; Doktorgradsavhandling, 2023-10-20)Lingonberry is an evergreen dwarf shrub abundant and is a food traditionally regarded as a staple of Nordic diets. There is limited commercial harvest of these readily available berries. The objective of this doctoral thesis is to investigate how the composition Norwegian lingonberries vary and investigate how the composition of the lingonberries is affected by abiotic and biotic growth conditions. ... -
The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage
Aaby, Kjersti; Amundsen, Mathias (Journal article; Tidsskriftartikkel; Peer reviewed, 2023-05-03)Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to ...