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Shleikin, A., Saint-Petersburg State Univ. of Low Temperatures and Food Technologies, Gorbatovsky, A., Saint-Petersburg State Univ. of Low Temperatures and Food Technologies, Danilov, N., Saint-Petersburg State Univ. of Low Temperatures and Food Technologies. 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; proteine; harinas de no cereal; produit a base de poisson; proteinas; enzymes; research; pescado; peas; proteins; aliment nouveau; latvia; traitement des alimentstraitement des aliments; additif alimentaire; flours; pois; food processing; enzyme; productos derivados del pescado; procesamiento de alimentosprocesamiento de alimentos; aditivos alimentarios; food additives; lettonie; russian federation; federation de russie; recherche; fish products; farine; enzimas; harinas; nuevos alimentos; fish; guisante; noncereal flours; poisson (aliment); farine non cerealiere; novel foods; federacion de rusia

Abstract :

Enzymes play an important role in the food producing of both traditional and novel products. The ancient processes of brewing and cheese-making rely on enzyme activity at various stages of manufacture. But the traditional products like yoghurt and fermented beverages are performed by endogenous enzymes that occur naturally in the plant and animal tissues or in the microorganism's cells. The id ...

Sarkinas, A., Jasutiene, I., Sipailiene, A., Venskutonis, P.R.. 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; plant extracts; extractos vegetales; yeasts; lithuania; research; levadura; petits fruits; latvia; huile essentielle; bayas; aceites esenciales; propiedades antimicrobianas; soft fruits; espece; especies; lettonie; recherche; propriete antimicrobienne; species; extrait d'origine vegetale; antimicrobial properties; levure; lituanie; essential oils; lituania

Abstract :

Undesirable in food products eight yeasts species Debaryomyces hansenii, Trichosporon cutaneum, Kluyveromyces marxianus var. lactis, Sacharomyces cerevisiae, Candida parapsilosis, Torulaspora delbrueckii, Pichia kluyveri, Rhodotorula rubra were used in the test cultures. Antimicrobial effect of various extracts and essential oils against yeasts was determined by diffusion in agar method. Tarra ...

Narbutaite, V., Makaravicius, T., Juodeikiene, G., Basinskiene, L.. 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; jellification; contenido de humedad; letonia; lithuania; research; productos derivados de cereales; produit cerealier; solucion; solution; latvia; eau; snacks; gelificacion; agua; coccion extrusion; cereal products; teneur en eau; extrusion cooking; absorption; solutions; lettonie; water; recherche; cuisson extrusion; gelification; absorcion; snack foods; lituanie; aperitivos; moisture content; lituania

Abstract :

Extrusion cooking is used worldwide for the production of expanded snack food, modified starch, ready-to-eat cereal foods. Recently a considerable interest has arisen in the appliance of extruded products, such as raw materials with specific physical properties, for the production of fermented products. Product quality can vary considerably depending on the extruder type, screw configuration, ...

Dukalska, L., Latvia Univ. of Agriculture, Muizniece-Brasava, S., Latvia Univ. of Agriculture, Kampuse, S., Latvia Univ. of Agriculture, Seglina, D., Latvian State Inst. of Fruit-Growing, Straumite, E., Latvia Univ. of Agriculture, Galoburda, R., Latvia Univ. of Agriculture, Levkane, V., 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; letonia; foods; aptitud para la conservacion; produit alimentaire; storage; rye flour; biodegradabilite; research; empaquetado; ensayo; polimeros; conditionnement; fruits; frutas; latvia; aptitude a la conservation; testage; polymers; pan; harina de centeno; stockage; biodegradability; bread; pain; almacenamiento; materiau de conditionnement; keeping quality; testing; polymere; farine de seigle; lettonie; packaging; recherche; materiales de empaque; biodegradabilidad; packaging materials; alimentos

Abstract :

Since its invention in the 1930s, plastic packaging has posed two challenges: its dependence on petroleum and the problem of waste disposal. Over the past five years packaging suppliers have been introducing various forms of biodegradable plastics made from a variety of plants, in the main corn. The market of biodegradable polymers at the present is growing based on projections that consumers ...

Levkane, V., Latvia Univ. of Agriculture, Muizniece-Brasava, S., Latvia Univ. of Agriculture, Dukalska, 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 :

sauces; pasteurisation; salsas; investigacion; salade; letonia; aptitud para la conservacion; sauce; research; salads; microorganismos; latvia; aptitude a la conservation; micro-organisme; conteo de celulas; pasteurizacion; keeping quality; lettonie; cell counting; carne; emballage sous-vide; recherche; quality; viande; numeration cellulaire; embalaje en vacio; microorganisms; vacuum packaging; meat; pasteurization; ensaladas; qualite; calidad

Abstract :

Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of the present study was to investigate effect of pasteurization regime for salad with meat and mayonnaise to maintain its quality. Salad samples were packed in vacuum using conventional packaging films as well as environmentally friendly plasticized poly-beta-hydroxybutyrate (PHB) ...

Karklina, D., Latvia Univ. of Agriculture, Murniece, I., Latvia Univ. of Agriculture, Dukalska, L., Latvia Univ. of Agriculture, Skudra, L., Latvia Univ. of Agriculture, Sturmovica, E., Latvia Univ. of Agriculture, Kruma, Z., Latvia Univ. of Agriculture, Murniece, I., Latvia Univ. of Agriculture, Galoburda, R., Latvia Univ. of Agriculture, Sabovics, M., 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 :

pasteurisation; investigacion; letonia; aptitud para la conservacion; viande de volaille; autruche; storage; carne de aves; research; avestruz; microorganismos; latvia; temperature; aptitude a la conservation; temperatura; micro-organisme; conteo de celulas; stockage; pasteurizacion; almacenamiento; keeping quality; lettonie; cell counting; emballage sous-vide; recherche; numeration cellulaire; embalaje en vacio; microorganisms; poultry meat; vacuum packaging; pasteurization; ostriches

Abstract :

Ostrich commercial rearing is new in Latvia agriculture. The first several ostriches were introduced in Latvia ten years ago. Presently the largest ostrich's farms are located in east part of Latvia, mainly in region of Jekabpils. The task of this study was to start with batching of the information on several methods of ostrich ready-to-eat making and secondly - to develop sous vide mild cooki ...

Skrupskis, I.A., Latvia Univ. of Agriculture, Gross, U., Latvia Univ. of Agriculture, Rucins, M., Latvia Univ. of Agriculture, Aboltins, A., 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; metodos; letonia; soft fruits; methods; mesure; lettonie; congelacion; echange thermique; measurement; research; recherche; methode; medicion; petits fruits; transferencia termica; freezing; latvia; temperature; temperatura; heat transfer; congelation; bayas

Abstract :

Good quality is one of the main problems in every stage of freezing berries. On the basis of worked out functional analysis of freezing, it is possible to optimize regulation possibilities of heat processes for a particular kind of berries. Raspberries, red currants and black currants were used in the research. 10.0 cm thick bulk frozen berry layer was chosen for studying the freezing process. ...

Dvaranauskaite, A., Venskutonis, P.R., Raynaud, C., Talou, T., Viskelis, P., Lithuanian Inst. of Horticulture, Babtai, Dambrauskiene, E., Lithuanian Inst. of Horticulture, Babtai. 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; bourgeon; letonia; compose de la flaveur; espectrometria de masas; compuestos del sabor; extractos; extrait; composicion quimica; lithuania; buds; gas chromatography; research; flavour compounds; latvia; volatile compounds; mass spectrometry; france; extraccion; composition chimique; spectrometrie de masse; cromatografia de gases; compuesto volatil; ribes nigrum; compose volatil; lettonie; extraction; francia; chromatographie en phase gazeuse; recherche; yema (planta); extracts; lituanie; chemical composition; lituania

Abstract :

The aim of this study was to compare chemical composition of aroma extracts of blackcurrant buds. Dormant buds of six blackcurrant (Ribes nigrum L.) cultivars grown in Lithuania were collected in the experimental field of Lithuanian Institute of Horticulture in February 2006. Aroma extracts were isolated from the frozen buds in a Likens-Nickerson micro-steam distillation/extraction apparatus u ...

Kozlinskis, E., Latvia Univ. of Agriculture, Skudra, L., Latvia Univ. of Agriculture, Klava, D., Latvia Univ. of Agriculture, Kunkulberga, 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 :

flore microbienne; investigacion; pate de cuisson; bacterie lactique; masa de panaderia; letonia; lettonie; yeasts; lactic acid bacteria; research; recherche; microbial flora; levadura; seigle; bacterias acido lacticas; latvia; centeno; levure; flora microbiana; doughs; rye

Abstract :

Preparing of sourdough is one of the oldest biotechnological methods, but the research is still going on and is crucial. In Latvia the spontaneous sourdough is used in traditional rye bread baking which microflora is determined in flour and in microorganisms cultures presented in external environment. Literature data proved that spontaneous sourdough presents several lactic acid bacteria (LAB) ...

Kaskoniene, V., Venskutonis, P.R., Ceksteryte, V., Lithuanian Inst. of Agriculture, Akademija. 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 :

carbohydrates; cromatografia de gases; investigacion; letonia; lettonie; lithuania; gas chromatography; research; chromatographie en phase gazeuse; recherche; miel; salix alba; honey; latvia; lituanie; carbohidratos; glucide; lituania

Abstract :

The main task of this study was to determine the carbohydrate composition of willow honeys. The fructose, glucose and the minor oligosaccharide content of seven monofloral willow honeys collected in Lithuania in 2006 during flowering season were analyzed by gas chromatography with flame ionization detector (GC-FID) after the trimethylsilylation of carbohydrates. Fructose, glucose, sucrose, mal ...

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