Kallio Heikki
Professor
Food Chemistry and Food Development
University of Turku
Finland
Biography
Dr. Kallio Heikki is currently working as aProfessor (emeritus) in the Department of Food Chemistry and Food Development,University of Turku. His current Research Projects are : Secondary Metabolites of Foods ; Chemistry and Biochemistry of Fats and Oils and Food Ingredients and Quality . Her Research Interest includes analysis and discovery of natural color, flavor, antioxidative and other bioactive compounds and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods as well as investigatingthe effects of food components on the safety, sensory properties, and health effects of foods.
Research Interest
Analysis and discovery of natural color, flavor, antioxidative and other bioactive compounds and The qualitative and quantitative analysis of fats, oils and other lipid-soluble bio-active components in foods as well as investigatingthe effects of food components on the safety, sensory properties, and health effects of foods.
Publications
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Tian Y, Liimatainen J, Alanne AL, Lindstedt A, Liu P, Sinkkonen J, Kallio H, Yang B. Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants. Food chemistry. 2017 Apr 1;220:266-81.
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Mäkilä L, Laaksonen O, Kallio H, Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food chemistry. 2017 Apr 15;221:422-30.
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Tarvainen M, Quirin KW, Kallio H, Yang B. CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage. Journal of agricultural and food chemistry. 2016 Dec 15;64(51):9653-62.
