The aim of research was to evaluate the effect of added ingredients used for taste improvement on flavonoids and total phenolic content in extruded buckwheat […]
3D image analysis of the shapes and dimensions of several tropical fruits
Three dimension virtual models of Avocado (Persea americana), Salak (Salacca zalacca), Dragon fruit (Hylocereus undatus), Mango (Mangifera indica), Coconut (Cocos nucifera) using 3D scanner Intel […]
Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014-0696 and various malts
Antioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application […]
Comparison of power consumption of a two-roll mill and a disc mill
Grinding or milling is often used process, for example in the production of feed, grinding of malt in beer production, grinding of cereals on flour, […]
Bioactive compounds in herbal infusions
Herbal teas are very popular and known as important source of biologically active compounds. Some of popular Latvian herbal teas: Calendula (Calendula officinalis L.), Matricaria […]
Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes
Potatoes (Solanum tuberosum L.) contain a wide range of compounds with health benefits, and different techniques have been developed for the determination of these compounds. […]
Effect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench)
The aim of the research was to determine the total phenolic content, antioxidant activity and phenolic compounds in raw and germinated common buckwheat grain and […]