The physiological state of yeast affects the intensity of propagation and biosynthesis of secondary metabolites and determines the sensory profile of beer. Besides that, yeast […]
Analysis of mechanical behaviour of Jatropha curcas L. bulk seeds under compression loading with aid of reciprocal slope transformation method and tangent curve method
This study is focused on the utilization of the reciprocal slope transformation method (RST) and tangent curve method (TCM) for description of mechanical behaviour of […]
Evaluation of size distribution of fat globules and fat and protein content in Estonian Goat milk
The objectives of this study were to investigate size distribution of fat globules, fat and protein content in Estonian goat milk. The bulk milk samples […]
Rheological properties of whole wheat and whole triticale flour blends for pasta production
Whole grain flour can be considered as a good candidate for pasta fortification due to the health benefits. In the literature it is mentioned, that […]
Stability of rapeseed oil with horseradish Amorica rusticana L. and lovage Levisticum officinale L. extracts under medium temperature accelerated storage conditions
This study examined the antioxidant activity of horseradish leaves and lovage leaves and stems extracts added to crude rapeseed oil, under medium temperature accelerated storage […]
Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads
The aim of this research was to develop pea spreads using local legumes and complete integrated evaluation of the spreads to find the most suitable […]
Effect of age on composition and quality of Longissimus thoracis muscle of the moose (Alces alces L.) harvested in Estonia
The aim of this study was to determine the biochemical composition and technological parameters of muscle (Longissimus thoracis) from adult and calf moose (Alces alces […]
A study on bryophyte chemical composition–search for new applications
Bryophytes are the taxonomic group in the plant kingdom represented with about 25’000 species. They contain a high number of biologically active compounds; however their […]
Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef
In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; […]
Study of functional and technological characteristics of protein concentrates from lupin seeds
The purpose of the research was to study functional and technological characteristics of concentrated protein preparations produced from lupin seeds and to demonstrate a feasibility […]