Facts about the project
Maria Bergström, Linnaeus University, LNU
Boel Lindegård, Linnéuniversitetet, Anneli Lundgren, LNU
Regionförbundet Kalmar län
Food Science (Department of Chemistry and Biomedical Sciences, Faculty of Health and Life Sciences)
More about the project
It is known that See Buckthorn contains plenty of nutritional interesting substances, but also that the levels vary greatly depending on the variety and the planting site. Several of these substances (for example vitamin C) are also sensitive and can be degraded by heating and other processes. It is therefore interesting to determine the levels of these, and how they are affected in the manufacturing of different products.
The project is part of the research of the research group Food Science