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Poutanen, K., VTT Technical Research Centre of Finland. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

bread; pain; letonia; insulin; health; farine de seigle; lettonie; fibra de la dieta; rye flour; finlandia; salud; fibre alimentaire; insuline; dietary fibres; sante; finlande; latvia; pan; insulina; finland; harina de centeno

Abstract :

Rye bread baked of whole meal flour is a traditional element of the Finnish diet. The average consumption of rye bread in Finland is 66 g/d (women) and 100 g/d (men) (Findiet 2002). The rapidly expanding evidence from epidemiological studies about the protective effects of whole grain foods and cereal fibre against chronic diseases give a good background to study further the mechanisms by whic ...

Lehtinen, P., VTT Technical Research Centre of Finland, Holopainen, U., VTT Technical Research Centre of Finland, Kosso, T., VTT Technical Research Centre of Finland, Kaukovirta-Norja, A., VTT Technical Research Centre of Finland. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

bread; pain; letonia; foods; produit alimentaire; lettonie; barley; raw materials; finlandia; matiere premiere; cebada; orge; finlande; aliment nouveau; nuevos alimentos; latvia; pan; novel foods; alimentos; finland; materias primas

Abstract :

Barley is widely cultivated crop in Europe and North America and the total world production is around 140 million tonnes. Largest producers are Russian, Canada and Germany (FAOSTAT 2008). Vast majority of the barley crop is used as an animal feed. In addition the malting and brewing industry uses large quantities of barley and for example in Finland they account around 30% of the barley crop. ...

Zagorska, J., Latvia Univ. of Agriculture, Ciprovica, I., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

application des ordinateurs; aplicaciones del ordenador; investigacion; letonia; agricultura tradicional; organic agriculture; composicion quimica; agriculture biologique; traitement des donnees; research; lait; systeme d'exploitation agricole; agriculture traditionnelle; latvia; organic foods; sistemas de explotacion; farming systems; composition chimique; leche; alimentos biologicos; data processing; milk; procesamiento de datos; lettonie; agricultura organica; traditional farming; recherche; aliment biologique pour homme; computer applications; chemical composition

Abstract :

According to the data in literature, when changing the agricultural system, animal keeping conditions and feed composition, the content of the product are influenced to a great extent. Therefore the aim of the present study was to investigate the chemical composition of Latvian organic milk. A total 55 samples of raw organic milk, 20 of raw transitional period from conventional to organic agri ...

Basinskiene, L., Garmuviene, S., Juodeikiene, G.. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

investigacion; panification; letonia; enzymes; panificacion; lithuania; fibra de la dieta; trigo; research; salvado; bran; son; complement alimentaire; wheats; latvia; ble; pan; suplementos; enzyme; bread; pain; breadmaking; lettonie; recherche; quality; supplements; fibre alimentaire; dietary fibres; enzimas; lituanie; qualite; calidad; lituania

Abstract :

Currently, increasing attention is given to enrichment of people's diet with dietary fibre. The aim of the present study was to improve the quality of fibre-enriched wheat bread by enzyme supplementation. The possible use of enzyme preparations of beta-xylanase from A.niger, alpha-amylase from A.oryzae and glucoamylase from A.niger as bread improvers were tested in bread containing different a ...

Blija, A., Latvia Univ. of Agriculture, Skudra, G., Latvia Univ. of Agriculture, Skrupskis, I.A., Latvia Univ. of Agriculture, Kozule, V., Latvia Univ. of Agriculture, Skrupska, D., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

investigacion; aricpc; letonia; quality controls; vegetables; research; empaquetado; haccp; conditionnement; hortalizas; controlled atmosphere storage; preservacion de alimentospreservacion de alimentos; latvia; control de calidad; preservation des alimentspreservation des aliments; lettonie; almacenamiento atmosfera controlada; packaging; emballage sous-vide; recherche; controle de qualite; embalaje en vacio; legume; stockage en atmosphere controlee; vacuum packaging; food preservation

Abstract :

Quality of production is of great importance in application of new technologies in catering enterprises. Foodstuff changes during preparation of food products take place. The perspective storage method for food is packaging in vacuum or modified gas atmosphere. Modified atmosphere packaging is the method to prolong storage time by days or even weeks, preserving high quality, original taste and ...

Duma, M., Latvia Univ. of Agriculture, Karklina, D., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

investigacion; cereales; aminoacidos; letonia; amino acids; lettonie; barley; cereals; granos; acide amine; research; recherche; selenio; germination; cebada; selenium; orge; latvia; germinacion; hordeum vulgare; grain; cereale

Abstract :

The present work studies the effect of selenium (Se) on amino acids content in barley after soaking grains in solutions with different sodium selenate concentrations. Barley (Hordeum vulgare L.) grains were soaked in sodium selenate solutions with selenium concentration 1, 5, 10, 25, 50, 100 and 200 mg lE-1 for 5 days. Grains soaked in dionised water were used as control. Content of amino acid ...

Semjonovs, P., University of Latvia, Danilevics, A., University of Latvia, Upite, D., University of Latvia, Kaminska, E., University of Latvia, Runca, E., University of Latvia, Marauska, M., University of Latvia, Bekers, M., University of Latvia. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

investigacion; fermented products; letonia; research; bacterias acido lacticas; latvia; additif alimentaire; pataca; probioticos; produit fermente; cultured milk; probiotique; bacterie lactique; aditivos alimentarios; food additives; lettonie; lait fermente; lactic acid bacteria; recherche; jerusalem artichokes; productos fermentados; leche fermentada; bifidobacterium; topinambour; probiotics

Abstract :

Since health benefits of lactic acid bacteria and bifidobacteria consumption have been recognized extensive studies on specific health effects and technology aspects have been reported. Fructans are generally proved prebiotics and potent supplements for synbiotic foods, nevertheless the interaction of innovative prebiotic substances, starter cultures and involved probiotic strains, as well as ...

Vilka, I., Latvia Univ. of Agriculture, Skudra, L., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

foodborne diseases; investigacion; pseudomonas aeruginosa; letonia; skin; higiene; aspergillus niger; piel (animal); research; desinfectant; analyse microbiologique; desinfectantes; disinfectants; microorganismos; hygiene; latvia; analisis microbiologico; salmonella typhimurium; candida albicans; peau; micro-organisme; maladie transmissible par aliment; staphylococcus aureus; enfermedades transm por alimentos; microbiological analysis; normas; lettonie; norme; recherche; standards; microorganisms

Abstract :

Food cannot be exposed to the danger of pollution in its circulation. Hand hygiene is one of the simplest and most effective methods of preventing food poisoning by microbes. One of the most important parts of hygiene consideration is the hygiene of staff, including hand washing and disinfestations. It is connected with the right choice of disinfectant, actualizing the necessity to use low ris ...

Luecke, F.-K., University of Applied Sciences. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

investigacion; letonia; innocuite des produits alimentaires; toxicologia; germany; toxicologie; meat production; nitrites; research; meat products; nitritos; preservacion de alimentospreservacion de alimentos; latvia; production de viande; traitement des alimentstraitement des aliments; food processing; toxicology; alemania; procesamiento de alimentosprocesamiento de alimentos; inocuidad alimentaria; preservation des alimentspreservation des aliments; produccion de carne; lettonie; carne; produit carne; recherche; quality; food safety; viande; productos de la carne; nitrite; allemagne; meat; qualite; calidad; food preservation

Abstract :

There is increasing interest in meat products processed with less or no additives. This applies particularly to 'organic' meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat products, marketing of nitrite-free saus ...

Rakcejeva, T., Latvia Univ. of Agriculture, Dukalska, L., Latvia Univ. of Agriculture, Gramatina, I., Latvia Univ. of Agriculture, Skudra, L., Latvia Univ. of Agriculture, Kapitanuka, N., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008; 2008; LLU English.

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Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

AGROVOC Terms :

secado; investigacion; sechage; letonia; amino acids; acidos grasos; composicion quimica; granos; acide amine; temps; research; seigle; latvia; acide gras; germinacion; temperature; centeno; grain; temperatura; composition chimique; aminoacidos; fatty acids; lettonie; recherche; germination; drying; tiempo; time; chemical composition; rye

Abstract :

Cereal products are the important part of human diet, because those contain high amount of proteins, carbohydrates, B group vitamins and dietary fibre. Germinated seeds, grain and grain germs have been used in food for long time with the purpose to improve bread nutritive value. The albumin content in rye grain composition is smaller, while maintenance of essential amino acids is by 1.5 times ...

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