Publications
Recent Submissions
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Valorization of food processing wastes and by-products for bioplastic production
(Elsevier, 2020)The global plastic production is reaching new altitudes every year. Growing production of petroleum-based plastics has incurred in disposal issues raising the concerns of plastic pollution and impact to the environment. These ... -
Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts
(MDPI, 2019)Eight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). ... -
Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil)
(MDPI, 2021)Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant ... -
Compositional evaluation of hot-pressed rapeseed cake for the purpose of bioplastic production
(2021)Rapeseed is widely cultivated for biodiesel or food-grade oil production. As the oil production process generates huge amounts of wastes and by-products (e.g. oil press cake and meal) that have relatively high crude protein ... -
Valorization of fruits and vegetable wastes and by-products to produce natural pigments
(Taylor & Francis, 2021)Synthetic pigments from petrochemicals have been extensively used in a wide range of food products. However, these pigments have adverse effects on human health that has rendered it obligatory to the scientific community ... -
Polyphenols and resveratrol from discarded leaf biomass of grapevine (Vitis sp.): Effect of cultivar and viticultural practices in Estonia
(MDPI, 2020)Grapevine leaves are a major by-product of viticulture practices derived from the leaf-removal from the fruit cluster zone in all vine growing regions. These leaves can be a valuable source of antioxidants to be used in ... -
Dietary fiber from underutilized plant resources—a positive approach for valorization of fruit and vegetable wastes
(MDPI, 2020)Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them effciently to support zero wastes and/or ... -
The Sorbus spp.—underutilised plants for foods and nutraceuticals: review on polyphenolic phytochemicals and antioxidant potential
(MDPI, 2020)The Sorbus spp. are valuable plants, which have been used for ornamental purposes, in traditional medicines and less seldom in foods. Recent studies have revealed di erent anatomical parts of the Sorbus spp. to contain ... -
Applications of lignin in the agri-food industry
(Springer, Cham, 2019)Of late, valorization of agri-food industrial by-products and their sustainable utilization is gaining much contemplation world-over. Globally, 'Zero Waste Concept' is promoted with main emphasis laid towards generation ... -
Bioactive compounds of plum mango (Bouea macrophylla Griffith)
(Springer, Cham, 2020)The fruit of Bouea macrophylla referred as Plum mango or Gandaria is a popular seasonal fruit, which is widely consumed in the Malay subcontinent. There is ample of traditional knowledge available among the locals on the ... -
Bioactive Compounds of Rambutan (Nephelium lappaceum L.)
(Springer, Cham, 2020)Rambutan, a widely popular tropical fruit encompasses rich amount of bioactive compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp and seeds) finds traditional usage, and are linked with high ... -
Emerging issues and challenges in agri-food supply chain
(Academic Press/Elsevier, 2019)Globalization and free trade policies coupled with consumers’ demand for safe and high quality foods have created pressure on various stakeholders (key players) attached within the agri-food supply chain. Influence, ... -
ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH)
(2019)To realise the full potential of the Estonian University of Life Sciences (EULS) in the development of advanced zero waste/maximum utilisation and valorisation technologies related to the food value chain (avalorisationnd ... -
FOODBALT 2019 and NEEFOOD 2019 : Programm
(2019)FOODBALT 2019 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING.” and NEEFOOD 2019 5th North and East European Congress on Food : Programm -
Bovine colostrum whey: Postpartum changes of particle size distribution and immunoglobulin G concentration at different filtration pore sizes
(2020)Bovine colostrum, as vital as it is for calves, is also a valuable source of functional components with rich health benefits for humans. Bovine colostrum whey consists of a large number of bioactive proteins and peptides. ... -
Impact of weather conditions and farming systems on size distribution of starch granules and flour yield of winter wheat
(MDPI, 2020)The size distribution of wheat-grain starch granules has an impact on the yield of fine flour. The aim of the study was to compare the impact of conventional (mineral fertilizers, pesticides) and organic farming treatments ... -
Review article: Current research trends in fruit and vegetables wastes and by-products management-Scope and opportunities in the Estonian context
(2020)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 of FVW remains uneconomical and they can pose a serious ... -
Bioactives from agri-food wastes: present insights and future challenges
(MDPI, 2020)Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the ... -
Progressing with the waste to wealth concept - novel approaches to utilize wastes (by-products) for potential food industrial applications
(2019)Sustainable food production and utilization of agri-food industrial wastes and by-products holds high promises for value addition. The present day need is going in-line with the global initiatives and the conspicuous ... -
Novel approaches to utilize agri-food wastes (by-products) for potential food industrial applications
(2019)Sustainable use of agri-food industrial wastes and by-products holds high promise for value addition. Going in-line with the global initiatives and the conspicuous concepts proposed by the WHO for food wastes, food security ...
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