Food & Nutrition
Global

Food & Nutrition Experts

Linderborg Kaisa

Associate Professor
Food Chemistry and Food Development
University of Turku
Finland

Biography

Dr. Linderborg Kaisa is currently working as a Associate Professor of Molecular Food Science in the Department of Food Chemistry and Food Development,University of Turku. Her current Research Projects are : Secondary Metabolites of Foods and Chemistry and Biochemistry of Fats and Oils . 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.

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.

Publications

  • Milan AM, Nuora A, Pundir S, Pileggi CA, Markworth JF, Linderborg KM, Cameron-Smith D. Older adults have an altered chylomicron response to a high-fat meal. British Journal of Nutrition. 2016 Mar;115(5):791-9.

  • Linderborg KM, Salo JE, Kalpio M, Vuorinen AL, Kortesniemi M, Griinari M, Viitanen M, Yang B, Kallio H. Comparison of the postprandial effects of purple-fleshed and yellow-fleshed potatoes in healthy males with chemical characterization of the potato meals. International journal of food sciences and nutrition. 2016 Jul 3;67(5):581-91.

  • Kumar H, du Toit E, Kulkarni A, Aakko J, Linderborg KM, Zhang Y, Nicol MP, Isolauri E, Yang B, Collado MC, Salminen S. Distinct patterns in human milk microbiota and fatty acid profiles across specific geographic locations. Frontiers in microbiology. 2016;7.

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