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Straumite, E. , Galoburda, R.. Baltic Conference on Food Science and Technology : conference proceedings, 2255-9817. 2017. English.

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Baltic Conference on Food Science and Technology, 11, Jelgava (Latvia), 27-28 Apr 2017

Agrovoc Terms :

conferencias; conference; letonia; science alimentaire; ciencia alimentaria; food technology; latvia; technologie alimentaire; lettonie; food science; tecnologia de alimentos; conferences

Abstract :

11th Baltic Conference on Food Science and Technology „Food Science and Technology in a changing world” (FOODBALT 2017) takes place from 27th to 28th April, 2017 in the Latvia University of Agriculture. The conference aim is to bring together leading food scientists and new researchers, as well as doctoral students from European countries to advance food science globally. The conference plans ...

Gedrovica, I., Latvia Univ. of Agriculture, Karklina, D., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; pate de cuisson; letonia; powders; quality controls; rheological properties; polvos (formulaciones); research; experimentacion; experimentation; latvia; farine de ble; pataca; harina de trigo; control de calidad; doughs; masa de panaderia; lettonie; recherche; propriete rheologique; poudre; controle de qualite; jerusalem artichokes; topinambour; wheat flour; helianthus tuberosus; propiedades reologicas

Abstract :

Wheat flour products are the most common and traditional foods around the world. Fresh backed products all day long and a wide variety of pastry products with new flavours, shapes, and sizes are some of the consumers' demands (Rossell, 2010). The perennial vegetable plant Helianthus tuberosus L. (Jerusalem artichoke) is an interesting plant regarding functional food constituents because it is ...

Dzene, S., Latvia Univ. of Agriculture, Yorulmaz, O.. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; europa; consommation alimentaire; letonia; turquie; consumer behaviour; lettonie; sustainability; research; recherche; sostenibilidad; comportement du consommateur; turkey; comportamiento del consumidor; latvia; food consumption; turquia; consumo de alimentos; durabilite; europe

Abstract :

Private consumption is shaped by an array of complex and interrelated factors, including demographics; income and prices; trade, as well as social and psychological factors such as habits, culture and taste. Reducing the environmental impacts related to the consumption of food is a major challenge that requires efforts at all phases of the food value chain. The majority of environmental impact ...

Juhnevica, K., Latvia State Inst. of Fruit-Growing, Ruisa, S., Latvia State Inst. of Fruit-Growing, Seglina, D., Latvia State Inst. of Fruit-Growing, Krasnova, I., Latvia State Inst. of Fruit-Growing. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

secado; investigacion; polyphenols; sechage; sour cherries; letonia; vitamine; frutas confitadas; variete; lettonie; polifenoles; polyphenol; research; recherche; cereza acida; varieties; fruits confits; drying; vitamins; vitaminas; candied fruits; variedades; latvia

Abstract :

Different sour cherry cultivars are grown in Latvia suitable both for fresh market and for processing. Fresh local sour cherry fruits are available for consumers only in July. Sour cherries are favourite fruits because of pleasant taste, juicy flesh and attractive dark red colour. Fruits are rich in natural antioxidants – vitamins and polyphenols, but are low in calories. One of processing met ...

Skudra, I., Latvia Univ. of Agriculture, Linina, A., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; triticum aestivum; nitrogen fertilizers; abonos nitrogenados; letonia; rendement des cultures; lettonie; meteorological factors; trigo; granos; condiciones atmosfericas; research; recherche; quality; crop yield; wheats; latvia; conditions meteorologiques; ble; grain; qualite; rendimiento de cultivos; engrais azote; calidad

Abstract :

Technological quality and protein composition of the wheat grain are influenced significantly by the system of growing, by variety, locality, year conditions and growing technology. A field experiment of four winter wheat (Triticum aestivum L.) varieties was designed to study the influence of meteorological conditions and the effect of additional top dressing of nitrogen fertiliser rates to di ...

Basinskiene, L., Juodeikiene, G., Kalvaityte, V., Ceseviciene, J., Lithuanian Research Centre for Agriculture and Forestry, Leistrumaite, A., Lithuanian Research Centre for Agriculture and Forestry. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; cereales; letonia; organic agriculture; conventional farming; meteorological factors; lithuania; agriculture biologique; research; harvesting; enzyme activity; latvia; activite enzymatique; recolte; actividad enzimatica; cosecha; lettonie; agricultura organica; cereals; condiciones atmosfericas; recherche; quality; conditions meteorologiques; lituanie; qualite; cereale; calidad; lituania

Abstract :

Enzymes play an important role in cereal processing not only because in many instances they have an impact on processability, but also they add to final product quality. High activities of different hydrolytic enzymes could cause the losses of grain quality and lead to processing problems and unsatisfactory end-products. However, the information on the impact of various cultural practices and ...

Sabovics, M., Latvia Univ. of Agriculture, Straumite, E., Latvia Univ. of Agriculture, Galoburda, R., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; pate de cuisson; contenido de humedad; letonia; mixing; rheological properties; mezclado; rye flour; research; harina de maiz; enzyme activity; latvia; farine de ble; harina de trigo; harinas de cereales; farine de mais; activite enzymatique; farine de cereale; triticales (produit); farine de riz; doughs; melange; harina de centeno; triticales (product); teneur en eau; masa de panaderia; rice flour; actividad enzimatica; triticales (producto); farine de seigle; lettonie; barley; recherche; propriete rheologique; harina de arroz; cebada; orge; cereal flours; wheat flour; propiedades reologicas; moisture content; corn flour

Abstract :

The rheological properties of dough are important basis for the process of production of quality products (Létang et al., 1999; Moreira et al., 2010). The main techniques used for measuring flour dough’s properties are empirical or fundamental. Empirical measurements can be conducted by means of farinograph, Falling Number apparatus, rapid visco analyser, etc., and multifunctional new apparatu ...

Duma, M., Latvia Univ. of Agriculture, Alsina, I., Latvia Univ. of Agriculture, Dubova, L., Latvia Univ. of Agriculture, Stroksa, L., Latvia Univ. of Agriculture, Smiltina, Z., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; ascorbic acid; letonia; antioxidants; quality controls; research; selenio; experimentacion; selenium; acide ascorbique; antioxydant; experimentation; lechugas; variedades; latvia; control de calidad; pigmentos; pigments; laitue; sodio; acido ascorbico; variete; pigment; lettonie; lettuces; recherche; controle de qualite; sodium; varieties; lactuca sativa; antioxidantes

Abstract :

Selenium is essential microelement for humans, animals and some species of microorganisms. In human and animal cells Se incorporates in antioxidative system, but it is toxic at high dietary intake. Selenium enters the food chain through the plants which take it up from soil. Se concentration in plants depends on the chemical form of Se, its concentration and bioavailability in soil and soil mi ...

Zagorska, J., Latvia Univ. of Agriculture, Eihvalde, I., Latvia Univ. of Agriculture, Auce, Gramatina, I., Latvia Univ. of Agriculture, Sarvi, S., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; aliment sante pour homme; inmunoglobulina; letonia; health foods; lettonie; composicion quimica; alimentos sanos; immunoglobulins; research; recherche; quality; calostro; colostrum; latvia; immunoglobuline; qualite; chemical composition; calidad; composition chimique

Abstract :

Colostrum is the secretion from the mammary gland during the first 24 h after calving and is an important source of nutritional, growth, and antimicrobial factors for a newborn calf. Despite the importance of nutrients in colostrum, published data describing bovine colostrum composition in Latvia is extremely limited. Most researches, investigating colostrum, focuses narrowly on the total conc ...

Antone, U., Latvia Univ. of Agriculture, Sterna, V., Latvia Univ. of Agriculture, Auce, Zagorska, J., Latvia Univ. of Agriculture. Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011; 2011; LLU English.

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Baltic Conference on Food Science and Technology FoodBalt-2011, 6, Jelgava (Latvia), 5-6 May 2011

Agrovoc Terms :

investigacion; letonia; milk products; carotenoids; antioxidants; carotenoides; research; experimentacion; antioxydant; experimentation; latvia; produit laitier; feeds; productos lacteos; riboflavina; piensos; alimentacion de los animales; riboflavin; animal feeding; riboflavine; cows; lettonie; recherche; carotenoide; vache; alimentation des animaux; aliment pour animaux; antioxidantes; vaca

Abstract :

Milk and other dairy foods are excellent natural sources of riboflavin (vitamin B2). Exposure of milk to light as one of the most serious dangers of riboflavin degradation, can take place at several stages from milking to the consumers, initiating the sensibilization of riboflavin, and resulting in the oxidation of milk, losses of nutritional value, and strong off-flavours that can make the ox ...

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