• Rheological and physical–chemical properties of yogurt with oat–chia seeds composites 

  Nadtochii, L.A.; Baranenko, D.A.; Lu, W.; Safronova, A.V.; Lepeshkin, A.I.; Ivanova, V.A. (2020)

  Currently chia seeds (Salvia hispanica L.) are considered as a filler of functional food. However, ground chia seeds have a low viscosity and cohesion properties that are limited its applications. Based on previous data ...

• Analysis of safety indicators for poultry products produced in subsidiary farms in penitentiary facilities 

  Chernikova, O.; Pityurina, I.; Terentyev, A.; Rakhmaev, E. (2020)

  The production of poultry, eggs and their processed products is growing rapidly worldwide. Poultry products are in great demand; however, they are a source of a number of risks: physical, chemical, as well as microbiological. ...

• Effect of simultaneous inoculation of commercial yeast starter cultures on Kombucha fermentation 

  Abel, Maarja; Andreson, Helena (2020)

  Kombucha – a spontaneously fermented tea beverage, produced by SCOBY (a symbiont of bacteria and yeasts), has become popular in recent years. Its functional properties and features for industrial production and treatment ...

• Antioxidant content of dark colored berries 

  Ozola, B.; Dūma, M. (2020)

  Blackberries (Rubus caesius), elderberries (Sambucus nigra L), highbush blueberries (Vaccinium corymbosum L) and black currants (Ribes nigrum) were selected for research on their content of phenolic compounds, including ...

• Effect of different sugar sources on P. rhodozyma Y1654 growth and astaxanthin production 

  Kanwugu, O.N.; Shatunova, S.A.; Glukhareva, T.V.; Kovaleva, E.G. (2020)

  Phaffia rhodozyma (also known as Xanthophyllomyces dendrorhous) is one of the most promising natural sources of commercial astaxanthin. It has high growth rates, easy cultivation conditions and able to utilize different ...

• Applying beetroot as food ingredient in ice-cream production 

  Evstigneeva, T.; Iakovchenko, N.; Kuzmicheva, N.; Skvortsova, N. (2020)

  The development of new food products with functional ingredients of plant origin is highly promising and relevant direction in food industry. Assortment of products, including ice cream is constantly expanding due to the ...

• Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices 

  Linina, A.; Augspole, I.; Romanova, I.; Kuzel, S. (2020)

  Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by their unique composition and properties such as antioxidant capacity and total phenolic. The aim ...

• Acceptance of low-sugar yoghurt among Latvian teenagers 

  Zagorska, J.; Ciprovica, I.; Straumite, E.; Majore, K. (2020)

  Over a thousand year history, yoghurt has become one of a widely consumed product in the world. Its reputation as a healthy food has been undermined recently by concerns over the high sugar content. The majority of ...

• Development of formulation and technology of non-dairy soy-coconut yogurt 

  Kosterina, V.; Yakovleva, A.; Koniaeva, V.; Iakovchenko, N. (2020)

  Yogurt provides an organism with probiotics, which can help digestion. However, many people do not consume dairy for a lot of reasons such as lactose intolerance, milk protein allergy, environmental and ethical concerns. ...

• Biochemical composition and quality of herring preserves with addition of bio-protective cultures 

  Bazarnova, J.; Korableva, N.; Ozerova, O.; Moskvicheva, E. (2020)

  Herrings rich in vitamins B12, A, D, minerals, including calcium, potassium, magnesium, iodine, possess high levels of lysine, tyrosine, phenylalanine and tryptophan, as well as omega-3 unsaturated fatty acids, namely ...

• The influence of milk quality and composition on goat milk suitability for cheese production 

  Marcinkoniene, L.; Ciprovica, I. (2020)

  The goat milk production sector is growing in Latvia, therefore detailed studies are required to examine goat milk suitability for cheese production. There is still not enough information about the chemical composition ...

• Quality and safety problems of sports nutrition products 

  Volf, E.; Simakova, I.; Eliseev, Yu.; Perkel, R.; Malyshev, E.; Zinin, A. (2020)

  The purpose of this work was to study the quality and safety of some sports nutrition products. The objects of study were sports nutrition products: protein bars of ‘ProteinBar’ (Russia) and ‘Bombbar’ (Russia); capsule ...

• Review article: Current research trends in fruit and vegetables wastes and by-products management-Scope and opportunities in the Estonian context 

  Malenica, Dunja; Bhat, Rajeev (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 ...

• Radiation use efficiency by tomato transplants grown under extended photoperiod 

  Rakutko, S.; Avotiņš, A.; Berzina, K.; Rakutko, E.; Alsina, I. (2020)

  The study focused on the effect of an extended photoperiod on the radiation use efficiency (RUE) by the tomato transplants (Solanum lycopersicum L.) in the pre–reproductive period. In two consecutive series of experiments, ...

• Low–fat high–protein fermented milk product with oat extract as a nature stabilizer 

  Morozova, O.; Ashikhmina, M.; Zabodalova, L. (2020)

  Nowadays, the use of plant components in terms of their pronounced functional properties is of high relevance. Oat extract contains gums, β–glucans, vitamins (A, B1, B5, B9, PP, H), minerals (Fe, I, K, Si, Mn, Cu, Mo, ...

• Shelf life extension of minimally processed vegetables using combinations of bacterial bioprotection and modified atmosphere packaging 

  Bazarnova, J.; Barsukova, N.; Eliseeva, S.; Gnilitskiy, V.; Shepiashvili, J. (2020)

  The objective of the work: to study the effect of combination of bacterial bioprotective cultures and modified atmosphere packaging for prolonging the refrigerated storage period of minimally processed vegetables. Sweet ...

• Development of metabolic engineering approaches to regulate the content of total phenolics, antiradical activity and organic acids in callus cultures of the highbush blueberry (Vaccinium corymbosum L.) 

  Ramata-Stunda, A.; Valkovska, V.; Borodušķis, M.; Livkiša, D.; Kaktiņa, E.; Silamiķele, B.; Borodušķe, A.; Pentjušs, A.; Rostoks, N. (2020)

  Blueberry (Vaccinium corymbosum L.) is increasingly cultivated to produce high quality berries for consumption and potential applications in medicine, nutrition and as industrial precursors. Seasonal availability sets ...

• Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production 

  Dubrovskaya, N.; Parakhina, O.; Lokachuk, M.; Savkina, O.; Kuznetsova, L. (2020)

  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 of whole-grain flour using long-time sourdough. In Russia, rye bread began to ...

• Biochemical responses of 5 buckwheat (Fagopirum esculentum Moench.) cultivars to seed treatment by Azospirillum brasilense 

  Honchar, L.; Mazurenko, B.; Sonko, R.; Kyrpa-Nesmiian, T.; Kovalenko, R.; Kalenska, S. (2020)

  Cultivation condition have a large effect on efficiency of buckwheat. Drought, high temperatures and their fluctuations, salinity, oxygen deficit in the soil, ultraviolet radiation, and abnormal nutrient content in the ...

• The usage of a binder system for frozen berries in the manufacture of confectionery 

  Kremenevskaya, M.; Аret, V.; Tambulatova, E.; Sosnina, O.; Shkotova, T.; Kuprina, E.; Makeeva, I.; Manuylov, A.; Kipchatova, M.; Anikina, A. (2020)

  The aim of the research was to create binding systems for confectionery using gelling agents. The possibility of using partially hydrolyzed liquid egg white (egg hydrolyzate) in the binding system of gelling agents (egg ...

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