Processing and cooking methods can greatly affect the nutritional value of fruits and vegetables including potatoes. In human nutrition potatoes before consumption are always prepared by several cooking methods and are one of the central components of warm meals. During treatment processes considerable changes in nutritional composition and nutritional quality of the product are induced. Hence the aim of the study was to determine the amount of basic nutrients (carbohydrate, fat and protein) as well as essential amino acids in five Latvian potato varieties prepared by the following heat treatment methods: baking in oven, shallow frying and deep fat frying and to compare the obtained results with recommended daily intake (RDI). Achieved results show significant differences in total carbohydrate amount within potato varieties (p=0.007) while within the type of heat treatments were no significance (p=0.065). Changes in fat content between heat treatment processes were considerable (p=0.000) whereas significance were discovered between control – pan fried, control – deep fat fried, baked in oven – pan fried, baked in oven – deep fat fried as well as pan fried – deep fat fried samples while no significance found among potato varieties (p=0.391). In protein amount neither within potato varieties nor between heat treatment processes significance was discovered, but the amount of essential amino acids significantly differs per each potato variety and type of heat treatment processes. Results on RDI per each nutrient group (fat, carbohydrates and protein) show significance on % RDI per each basic nutrient.

The experiment was carried out in the Latvia University of Agriculture. The objectives of this research were to study changes of bean (Phaseolus) protein fractions occurring under the thermal treatment conditions and determine the critical temperature for Maillard reactions in beans. In these reactions lignified protein is made from amino acids and sugars, and it decreases the nutrition value of the food. If lignified protein exceeds 50% of crude protein content in food, then food is considered unsuitable for daily diet. In this experiment beans were milled and then heated at 50 ± 3 °C, 75 ± 3 °C, 100 ± 3 °C, 125 ± 3 °C and 150 ± 3 °C temperature in the drying oven for 20 h. As a control sample non heated beans were used, and they all were kept in a plastic jar at room temperature (20 ± 1 °C). Dry matter, crude protein, starch, sugar and lignified protein content were determined in heated beans and control samples. No significant changes of crude protein content were observed due to thermal treatment. It was from 24.3 ± 0.3 g 100 g-1 of dry matter. Similarly, no significant changes were observed in starch content, as it stayed averagely 47.1 ± 0.2 g 100 g-1 of dry matter. Medium high correlation was observed (0.64) between lignified protein content and sugar content for in different temperature treated beans. Lignified protein showed exponential growth if the samples were heated at a temperature of 100 ± 3 °C and higher, giving exponential change.

Thermal wood modification has been intensively studied in the recent decades because of the possibility to produce wood with improved biodurability and dimensional stability without use of harmful chemicals. Beside altered physical characteristics, wood colour is changed to lighter or darker brown as a result of thermal treatment. Growth of interest in thermal wood treatment has stimulated numerous researches concerned with discoloration of thermally modified wood which is subjected to light exposure. The objective of this study was to evaluate the colour stability of thermally modified hardwood during storage in the dark where wood discolouration is not photoinduced but rather a result of oxidative ageing. Three thermally modified hardwood species – aspen (Populus tremula L.), alder (Alnus incana Moench), birch (Betula pendula Roth.), where investigated. Wood discoloration was monitored by spectrophotometrical measurements of reflectance spectra and chromaticity parameter calculations using CIELAB colour system where L* is the lightness, and a* and b* are the chromatic coordinates. The colour stability of thermally modified wood as well as of untreated wood of the same species was examined by means of assessment of the colour parameter changes (ΔL*, Δa*, Δb*, ΔEab). All wood specimens under study discoloured during the experiment, but the colour change did not exceed two units that are common and accepted for wood products. Untreated and thermally modified wood showed different trends of discoloration during storage in the dark. The final colour changes that were fixed at the end of the experiment were greater for the thermally treated wood.

Colour, texture and aroma are the main quality attributes of food influencing consumer acceptability of food products. Colour of the product is one of the factors affecting hedonic evaluation. Strawberry mass for a consumer is characteristic by its distinct red colour. The stability of anthocyanins becomes most significant in the case of colour quality. To investigate colour quality, it is necessary to measure colour, as well as pigment concentration. Fresh and thermally treated strawberry mass was analyzed. Formation and stability of anthocyanins, which is the main colour formation substance of berries, are determined by different factors. Anthocyanin colors can be enhanced and stabilized by the addition of different natural or artificial acidifiers. Data of the research indicate that anthocyanin amount during storage period decreases. After 2 days storage their amount increased, but afterwards decreased, both, in fresh and thermally treated mass. The taste evaluation of strawberry mass was essentially affected by the enhancers added. The aim of research was to analyze the quality parameter – colour of strawberry mass with added acidifier which further could be used in production of different products for the needs of public catering, e.g. in production of desserts. The anthocyanin content in strawberry mass with acidifiers was determined to see the organic acid impact to colour stability. Research shows, that natural enhancers – quince and sea buckthorn juices used in the research, did not substantially affect each other’s pH in the product.

Raw milk cheeses are known to have more intense and strong flavour and different texture due to natural microbiota and enzymes. Nevertheless, there are concerns about safety of these products. For microbial inactivation heat treatment of milk is used, but it can adversely affect the flavour, taste and texture of the product. Therefore, applying non-thermal technology such as high pressure processing is attracting alternative. The aim of this study was to examine the effects of high pressure treatment of cow`s milk at a wide range of pressures (400–600 MPa) on milk rennet coagulation time, curd firmness and curd yield. Processed milk samples were subjected to enzymatic coagulation using commercial rennet to determine rennet coagulation time, yield of coagulum and curd firmness. High pressure processing insignificantly influences coagulation properties of whole milk. However, the magnitude of changes depended on applied pressure. Rennet coagulation time and curd yield were significantly different (p is less than 0.05) among the pressure treated milk samples. The higher firmness of the curd form pressurized milk than that of raw or pasteurized milk, evaluated positively. The main effects of high pressure treatment in milk appeared to involve dissociation of casein micelles from the colloidal to the soluble phase. This study suggests that high pressure treatments of milk at 500 MPa or 550 MPa for 15 min may be beneficial for improving the coagulation properties of milk. These positive effects indicated that high pressure processing may have potential for new cheese varieties development.

No simple method has yet been found for satisfactory wood bio-resistance improvement regarding material performance in its end-use. An attempt to obtain material with proper strength and bio-durability by combined wood thermal modification and impregnation with a biocide is being researched. To select the most appropriate treatment conditions for the combined process, changes in wood physical and mechanical properties depending on the treatment temperature were investigated in the present study. For the investigation, in Latvia the most widespread wood – softwood pine (Pinus sylvestris L.) and hardwood birch (Betula spp.) was used. Changes of wood mechanical and physical properties due to thermal modification were investigated and effect of treatment temperature and relative humidity on wood characteristics evaluated. It was found that, due to different degree of changes, no identical treatment conditions suit for birch and pine wood. Birch wood is considerably more sensitive to temperature and acceptable strength was maintained only for birch wood treated at 150 °C and for pine wood treated at 160 °C. Nevertheless at higher environmental humidity equilibrium moisture content and consequently radial and tangential swelling increased for all studied wood types, substantially smaller changes due to elevated humidity were detected for modified wood.

Colour and colour homogeneity are of special importance for establishing the quality of wood products. In the present study the effect of thermal treatment at 140 °C and 170 °C on colour and its homogeneity was studied for aspen (Populus tremula L.), grey alder (Alnus incana Moench) and ash (Fraxinus excelsior) wood. Wood colour was monitored and evaluated by spectrophotometrical measurements of reflectance spectra and colour parameter calculations using CIELAB colour model with L* as the lightness, and a* and b* as the chromatic parameters. Wood colour changed substantially and all studied types of wood acquired quite similar colour due to the thermal treatment with greater discolouration and almost the same colour detected for treatment at 170 °C. The average colour difference within a board surface as well as among boards of one species was found to be less than 3 DEab units for all thermally treated specimens which can be regarded as hardly perceptible colour difference. However, noticeable differences in colour were detected between the surface and inner layers of thermally treated wood boards. Greater colour heterogeneity throughout the depth of a board was detected for woods treated at 140 °C.