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 […]
Glyphosate attachment on aminoactivated carriers for sample stabilization and concentration
Glyphosate (N-phosphonomethylglycine) is the most widely used non-selective postemergence herbicide for weed and vegetation control. The need for monitoring glyphosate levels in environmental samples and […]
Stability of vitamin A and E in powdered cow’s milk in relation to different storage methods
In this article, the influence of different ways of storage on the content of vitamin A and E in powdered cow´s milk was studied. The […]
Development of cheese product with hydrolyzed soybean emulsion
The expediency of production of food products based on complex raw material compositions is currently proved. According to the modern concept of a healthy nutrition […]