The purpose of this work was to study the quality and safety of some sports nutrition products. The objects of study were sports nutrition products: […]
Rheological and physical chemical properties of yogurt with oat chia seeds composites
Currently chia seeds (Salvia hispanica L.) are considered as a filler of functional food. However, ground chia seeds have a low viscosity and cohesion properties […]
Shelf life extension of minimally processed vegetables using combinations of bacterial bioprotection and modified atmosphere packaging
The objective of the work: to study the effect of combination of bacterial bioprotective cultures and modified atmosphere packaging for prolonging the refrigerated storage period […]
Effect of simultaneous inoculation of commercial yeast starter cultures on Kombucha fermentation
Kombucha – a spontaneously fermented tea beverage, produced by SCOBY (a symbiont of bacteria and yeasts), has become popular in recent years. Its functional properties […]
Analysis of safety indicators for poultry products produced in subsidiary farms in penitentiary facilities
The production of poultry, eggs and their processed products is growing rapidly worldwide. Poultry products are in great demand; however, they are a source of […]
Antioxidant content of dark colored berries
Blackberries (Rubus caesius), elderberries (Sambucus nigra L), highbush blueberries (Vaccinium corymbosum L) and black currants (Ribes nigrum) were selected for research on their content of […]
Effect of Different Sugar Sources on P. rhodozyma Y1654 Growth and Astaxanthin Production
Phaffia rhodozyma (also known as Xanthophyllomyces dendrorhous) is one of the most promising natural sources of commercial astaxanthin. It has high growth rates, easy cultivation […]
Applying beetroot as food ingredient in ice-cream production
The development of new food products with functional ingredients of plant origin is highly promising and relevant direction in food industry. Assortment of products, including […]
Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices
Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by their unique composition and properties […]
Acceptance of low-sugar yoghurt among Latvian teenagers
Over a thousand year history, yoghurt has become one of a widely consumed product in the world. Its reputation as a healthy food has been […]