Tryptophan (Trp) is an essential amino acid for mammals since they cannot synthesise it. Wheat (Triticum aestivum L.) is a major source of dietary Trp, and wheat high in Trp would thus be very beneficial. This study investigated the impact of location and wheat variety on the content of free Trp and mineral nutrients in wheat grain. Four wheat cultivars from national variety tests on wheat with varying protein contents were selected from seven different locations of Sweden representing different climatic zones and soil contents of trace elements. Grain was analysed for Trp content using reversed phase HPLC. Mineral nutrients were analysed using inductively coupled plasma emission spectrometry. Wheat yield and grain content of nutrients and Trp differed significantly between sites. High N content in grain was correlated with a high content of Cu, Fe and S, and also Ca and Mg. However, it was correlated with a low content of K and Na. Trp content was positively correlated with Na and Zn content and negatively correlated with K/Na and K/(Na+Zn) ratio. The varieties differed in Trp content and the two ratios, but there were no significant differences in yields between the varieties at any location. The results indicated salt stress induction of Trp synthesis, which may protect wheat against salt stress and yield losses.

The objective of this study was to examine the range of variation and correlation relationships of some grain physical traits of different barley types. Field experiments were carried out at the State Stende Cereal Breeding Institute from 2004 to 2006. Grain samples of 52 spring barley (Hordeum vulgare L.) genotypes were analysed for 1000 grain weight, test weight, relative hardness index and hull content. The mean value of 1000 grain weight and test weight for two-row barley was significantly higher than for six-row barley. Test weight for hull-less barley was significantly higher than for covered ones (mean values - 774.6 g lE-1 and 669.8 g lE-1 respectively). The hull content was higher for six-row barley type (10.4%) than for two-row (8.6%) barley. There was no significant difference in relative hardness index between different types of barley. The coefficient of variation for grain hardness ranged from 13.7% for six-row barley to 18.7% for hull-less barley. Among varieties bred in Latvia relative hardness index ranged from 47.1 for two-row variety ‘Sencis’ to 80.4 for only six-row variety ‘Druvis’. Significant (p is less than 0.05) positive correlation was detected between grain hardness index and β-glucans for covered two-row head types of barley (r2-row, covered =0.418 is greater than r25; 0.05=0.396).

Annual judging of dairy products including sensory evaluation of local cheese-maker' cheeses proved that the quality of Latvian classical cheeses is various. In fact, in last three competitions three different manufacturers gained the first place in category of Krievijas and Holandes types' cheeses. It indicates instability of Latvian cheese quality. Two types of semi-hard cheeses (Krievijas and Holandes) were selected for testing the quality of Latvian semi-hard cheeses in the beginning of 2008. Krievijas type cheese was selected from three different manufacturers, but Holandes type cheese - from five different manufacturers. Sensory properties such as flavour, structure and colour were measured using line scale method. Statistical analysis of obtained data showed differences between such assessed properties as colour (yellowness), texture (firmness), holes, flavour (acidity and bitterness) in Krievijas type cheese, and colour (yellowness), texture (firmness), flavour (saltiness) in Holandes type cheese.

The influence of solvent, storage time and temperature on the stability of the mycotoxin sterigmatocystin (STC) was investigated. STC calibrants (1.0 μg mlE-1) in acetonitrile, methanol and mixture of acetonitrile and methanol (50:50, volume/volume) were stored in dark glass bottles at (– 25), 4 and 25 °C for up to 8 weeks. Samples were analysed by high performance liquid chromatography (HPLC) with ultraviolet (UV) detection. Obtained results indicate that more suitable solvents for storage of STC standard solutions at (–25 °C) are acetonitrile and mixture of acetonitrile and methanol (50:50, v/v), but not longer than for one week; for storage at 4 °C more suitable is mix of acetonitrile and methanol, but not longer than for one week.

Iodine is a mineral that is added to the table salt and found in a variety of foods. It is important for good health and, fortunately, our bodies require it in minute quantities. Iodine is part of a hormone, thyroxin, which is responsible for maintaining a person’s metabolic rate. Iodine is the basic constituent part of the hormone of the thyreoid gland. On the whole, the amount of T3 and T4 correlates with the number of the iodine atoms. Therefore, without iodine the thyreoid gland cannot synthesize hormones and, therefore, cannot function. The role of iodine intake in both of these conditions was recognized in the 20th century, and since they are fully preventable through diet, public health advocates hope to entirely eliminate them at some point. Many things are natural sources of iodine. Saltwater fish and sea vegetables, for example, both contain abundant amounts of iodine. The material can also be found in plants grown on soil which is rich in sea materials, and in animals grazed on such soils. In some regions of Latvia, however, access to iodine is limited, and conditions like goiter, is realistic of iodine deficiency situations. In Latvia, some fear exists for manufacturers of food who use iodized salt. They are afraid that it will collide with changes of colour or taste of their products and will infringe on interests of the consumer. The main question for such problems is: is it a myth or the truth? In Latvia, starting using iodine salt in manufacturing, the most important question is: ‘What quantity of iodine remains after the technological processing?‘

The research focuses on the study of physically-chemical and microbiological parameter changes in Latvian wild cranberries during convective drying. The research was accomplished on fresh Latvian wild cranberries. The following quality parameters were controlled during the experiments: moisture content (oven-dry method), content of vitamin C (LVS EN 14130:2003), content of polyphenol (HPLC), preparation of samples for microbiological testing (LVS EN ISO 7218:2007), enumeration of yeasts and moulds (ISO 21527-2:2008(E)), counting of lactic acid bacteria (LVS ISO 13721:1995), and total plate count (LVS EN ISO 4833:2003A). The research detected the following optimal convective drying parameters of wild cranberries: temperature – +50±1 deg C and drying time – 20.3 hours. The moisture content of dried berries equalled to 9.0±0.1%. The content of vitamin C decreased 1.9 times in wild cranberries dried at the temperature of +50±1 deg C compared with the content of vitamin C in non-dried cranberries and was 13.05 mg 100 gE-1 in dry matter. The results of current experiments show, that the content of such polyphenols as gallic, caffeic, and epicatechin acids decreased 9.70, 9.90, and 11.68 times, respectively, during the treatment at temperatures up to +50±1 deg C compared with the initial content of these compounds in non-dried berries. The drying temperature substantially influences the microflora development in cranberries. It is possible to decrease significantly the content of LAB, mould, and fungi in berries provided the drying temperature of the wild cranberries does not exceed +50±1 deg C, thus prolonging the ready product shelf-life.

The aim of this study was to evaluate physical and chemical changes in sous vide cooked marinated parent stock hen breast meat during refrigerated storage. Sous vide method is suitable for preparation of ready-to-eat meat products satisfying consumer demand for convenience and safety. Meat tenderness is recognized as important quality attribute of meats. The study involved preparation of the raw material, vacuum packaging of the products in polyamide/polyethylene (PA/PE) film pouches, marinating for 20 hours, sous vide cooking and chilling in ice water, followed by storage at 3.0±0.5 deg C. Each sample containing a chicken portion or chicken mix with shredded carrots, sea buckthorn sauce and spices was analysed during storage. Water activity, pH, and moisture were assessed during storage. Hardness (shear force) measurement was used as an instrumental method for meat tenderness evaluation. The differences between two studied products were noted regarding all studied parameters – water activity, pH, moisture content, and hardness. The differences mainly were determined by the properties of carrot and sea buckthorn additive, which generally have higher moisture content and lower pH. The researched parameters were well preserved during refrigerated storage for 28 days.

Experimental self-binding high-density fibreboard is produced of the grey alder (Alnus incana L. Moench) steam-exploded fibres without addition of synthetic adhesives. Milled grey alder chips are processed in steam-explosion unit by saturated steam under pressure of 3.2 MPa at temperature of 235 deg C for 1 min in a 0.5 l batch reactor. The steam-exploded fibres are pressed at 160 deg C temperature under 8 MPa pressure for 10 min in three steps. Properties, such as density, swelling in thickness, water absorption, bending strength, modulus of elasticity at bending, and internal bonding strength of the studied fibreboard samples are reported. Differences between the raw milled chippings and the exploded fibres are observed by scanning electron microscope. The study is focused on modified technical options of the steam-explosion unit supplied with two containers receiving different kinds of the exploded biomass farther used to obtain the hot-pressed boards. The cascade of the receivers is explained in a presently pending patent. The self-binding high-density fibreboard samples show the following properties comparable to commercial products: density of at least 1.35 g cmE-3, moisture content of 7.2%, swelling in thickness of 8.1%, water absorption of 3.2%, bending strength of 27 N mmE-2, modulus of elasticity of 6,259 N mmE-2, and internal bonding of 0.92 N mmE-2.

The pears (Pyrus communis) are one of most popular fruits that consumers willingly use as fresh produce. On the market place, consumer mainly pays attention to per's externals, size, colour, as well as to fruit taste, substantially influenced by degree of readiness, which in its turn has affect on the chemical composition of pears. The physical, chemical and sensory indices are significant when fruits have been used for fresh-cut fruit salad preparation. All tests have been carried out at Latvia State Institute of Fruit Growing, Dobele in year 2009-2010. The objective of this study was to evaluate the physical, chemical and organoleptical properties of winter cultivars of pears grown in Latvia. The object of the research was 13 cultivars of pears: 'Delta', 'Latgale', 'Tayushchaya', 'Talgarskaya', 'BP 8965', 'Elektra', 'Janvarskaya', 'Beta', 'Bere Kiyevskaya', 'Eckehard', 'Belorusskaya Pozdnaya', 'Erika', and 'Conference' and as a control commercial cultivar. The pears were analysed and their parameters were measured: average mass and diameter of fruits, flesh firmness, colour of flesh, titratable acid (TA) and soluble solids content (SSC) were determined. Sensory analyses were carried out by 9-point hedonic line scale method. Soluble solids content (degree Brix) of pear fruits grown in Latvia is within 9.6 - 14.5 degree Brix. The titratable acidity (TA) is insignificant (0.05-0.26%). The average mean mass of one fruit depending on a cultivar, is 174 g, the flesh firmness at the maturity stage is on average 10.7 to 26.5N. The fruits of cultivars 'Tayushchaya', 'Elktra', and 'Bere kiyevskaya' by their sensory indices were evaluated as the best.

The aim of this paper is to characterize and ascertain quality influencing factors of wood chips produced from forest residues in clear-cuts. The quality of food fuels varies according to the harvesting season, site characteristics and silvicultural treatment. For this study 89 piles of logging residues from clear-cuts located in Western part of Latvia were used. Piles were stored in different parts of clear-cut according to its direction against nearby stand. Piles of logging residues were pre dried and then chipped. A period of chipping and sample acquisition was from February to May of the year 2012. Results show that chips from forest residues can be successfully used for medium scale boilers. Chips with lower carbon content, calorific value, relative moisture and bulk density of wet chips can be produced in May. Location of the pile in centre and SE part of the clear cuts can decrease resulting ash content in wood chips.