Triticale is hybrid crop developed by crossing wheat (Triticum) and rye (Secale) and in last years it become more popular for food applications, including flake […]
Sonochemical effects on food emulsions
Acoustic cavitation of food emulsions is widely applied as the main processing method to improve the quality of a finished product and its organoleptic characteristics, […]
A study of dynamics of bitter acids and xanthohumol in hop pellets during storage
Eight varieties of hop pellets were analyzed for the contents of α-acids, ß-acids and xanthohumol according to the EBC 7.7 analytical method. The pellets were […]
Meat chemical composition of pasture pure lambs and crossbreeds
Increased customer interest of safe, healthy and environmentally friendly food consumption promote development of sheep farming industry in Latvia. Aim of the paper – explain […]
A study of commercial β-galactosidase stability under simulated in vitro gastric conditions
β-Galactosidase activity in milk may be affected by several factors, such as temperature, pH, milk composition, and metal ions. It is important to note that […]
The possibility of using powdered sea-buckthorn in the development of bakery products with antioxidant properties
The article examines ways of increasing the antioxidant capacity of bakery products (referred to here as BP) by adding powdered peel, powdered seeds, and powdered […]
Effect of impact-activating-disintegration treatment on grain protein fraction of autumn rye
This paper studies the distribution of rye protein fractions according to their mass and amino acid composition while milling by machines with different work tools. […]
Encapsulation of Gallic acid in solid lipid core surrounded with maltodextrin shell
Multiple phase capsules had been prepared in a single spray drying process. The main goal of the present study was to investigate whether the conversion […]
Development of the composition and technology of the frozen dessert without sugar, using sesame flour
The article presents the results of the analysis of the entry dose of stevioside, topinambur syrup, sesame flour and the type of stabilizer added to […]
The development of gluten-free sourdough bread technology with rowan powder
A new form of technology was developed which focused on gluten-free bread with gluten-free sourdough and rowan powder (from the botanical species Sorbus aucuparia). This […]