{"version":"1.0","provider_name":"Gastrodontin maailma","provider_url":"https:\/\/gastrodontti.fi\/wp","author_name":"Samu","author_url":"https:\/\/gastrodontti.fi\/wp\/author\/samu\/","title":"Food Science: Vol 2. - Sokeritiikka &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2020\/03\/15\/food-science-vol-2-sokeritiikka\/\">Food Science: Vol 2. &#8211; Sokeritiikka<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t\/*! This file is auto-generated *\/\n\t\t!function(d,l){\"use strict\";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),c=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]');for(r=0;r<c.length;r++)c[r].style.display=\"none\";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if(\"link\"===t.message)if(s=l.createElement(\"a\"),n=l.createElement(\"a\"),s.href=a.getAttribute(\"src\"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),d.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),s=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),n=l.querySelectorAll(\"iframe.wp-embedded-content\");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute(\"data-secret\"))a=Math.random().toString(36).substr(2,10),r.src+=\"#?secret=\"+a,r.setAttribute(\"data-secret\",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute(\"security\"),r.parentNode.replaceChild(e,r)}}}}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gastrodontti.fi\/wp\/2020\/03\/15\/food-science-vol-2-sokeritiikka\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Food Science: Vol 2. &#8211; Sokeritiikka&#8221; &#8212; Gastrodontin maailma\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/gastrodontti.fi\/wp\/wp-content\/uploads\/2020\/03\/artikkelikuva-sokeritiikka.jpg","thumbnail_width":1600,"thumbnail_height":1067,"description":"Artikkelin kuva saattaa h\u00e4m\u00e4t\u00e4. T\u00e4m\u00e4n artikkelin keskeisin asiasis\u00e4lt\u00f6 ei ole herkut vaan ruskistuminen, mit\u00e4 ei kuitenkaan tapahdu ilman sokeria. Loistava tapausesimerkki sek\u00e4 ruskistumisen ett\u00e4 sokerin ymm\u00e4rt\u00e4miseen on peruna ja t\u00e4rkkelys. Siisp\u00e4 aloitamme perunasta ja etenemme kohti sokeria, joka on kuitenkin l\u00e4sn\u00e4 joka paikassa miss\u00e4 asioita ruskistetaan. Perunan ja t\u00e4rkkelyksen tiedett\u00e4 Monesti olen ihmetellyt, mit\u00e4 perunan [&hellip;]"}