Yogurt provides an organism with probiotics, which can help digestion. However, many people do not consume dairy for a lot of reasons such as lactose […]
Biochemical composition and quality of herring preserves with addition of bio-protective cultures
Herrings rich in vitamins B12, A, D, minerals, including calcium, potassium, magnesium, iodine, possess high levels of lysine, tyrosine, phenylalanine and tryptophan, as well as […]
The influence of milk quality and composition on goat milk suitability for cheese production
The goat milk production sector is growing in Latvia, therefore detailed studies are required to examine goat milk suitability for cheese production. There is still […]
Review article: Current research trends in fruit and vegetables wastes and by-products management-Scope and opportunities in the Estonian context
Globally on an annual scale, considerable amounts of fruit and vegetables wastes (FVW) are generated in the agri-food industrial sector. Costs insured for safe disposal […]
Radiation use efficiency by tomato transplants grown under extended photoperiod
The study focused on the effect of an extended photoperiod on the radiation use efficiency (RUE) by the tomato transplants (Solanum lycopersicum L.) in the […]
Biochemical responses of 5 buckwheat (Fagopirum esculentum Moench.) cultivars to seed treatment by Azospirillum brasilense
Cultivation condition have a large effect on efficiency of buckwheat. Drought, high temperatures and their fluctuations, salinity, oxygen deficit in the soil, ultraviolet radiation, and […]
The usage of a binder system for frozen berries in the manufacture of confectionery
The aim of the research was to create binding systems for confectionery using gelling agents. The possibility of using partially hydrolyzed liquid egg white (egg […]
The effect of yeast growth stages on the absorption of polyphenols
Colloidal stability of beer is one of the most critical challenges facing the brewing industry. In brewing, stabilization agents are widely used to remove colloids […]
Low–fat high–protein fermented milk product with oat extract as a nature stabilizer
Nowadays, the use of plant components in terms of their pronounced functional properties is of high relevance. Oat extract contains gums, β–glucans, vitamins (A, B1, […]
Development of metabolic engineering approaches to regulate the content of total phenolics, antiradical activity and organic acids in callus cultures of the highbush blueberry (Vaccinium corymbosum L.)
Blueberry (Vaccinium corymbosum L.) is increasingly cultivated to produce high quality berries for consumption and potential applications in medicine, nutrition and as industrial precursors. Seasonal […]