Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made […]
The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality
The aim of this study was to study the effect of the sugar dosage, improver dosage, type of bread making methods and the amylolytic activity […]
The possibility of using microwaves to obtain extracts from berry press residues and jelly products with bioactive characteristics
The paper explores the possibility of development a microwave technology for obtaining water extracts from berry press residues (wild bilberries and cranberries as the objects) […]
Changes in α-amylase activity in honey during the freeze-drying process
Honey is a natural product, which is appreciated for its sweetness, high nutritional value and health benefits all over the world. Despite all benefits, the […]
Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality
The addition of β-glucan or EPS-producing bacteria is mainly used to improve the quality and the acceptability of low-fat yoghurt. The purpose of this study […]