Viso knygų: 912
el. paštaskodas

Knygų lentyna/Mokslo konferencijų ir pranešimų medžiaga/10th Baltic Conference on Food Science and Technology. “Future Food: Innovations, Science and Technology”. FoodBalt – 2015

10th Baltic Conference on Food Science and Technology“Future Food: Innovations, Science and Technology”. FoodBalt – 2015
Key lectures
Overview of fruits and vegetables wastes valorisation for production of aromatic vegetal oils and flavored flours
Let’s intensify standard drying via instant controlled pressure drop (DIC) technology
Time-of-Flight mass spectrometry: The state of the art in food analysis
Measuring environmental performance in the food industry
Antimicrobial activities of BLIS producing lactic acid bacteria and their application in food processing
Oral presentations
Fractionation of different amaranth anatomical parts into high value products
Optimization of supercritical SC-CO2 extraction of Ribes nigrum L. berry pomace using response surface methodology
Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products
In vitro antioxidant activity assessment and supercritical carbon dioxide extraction of cannabinoids from hemp
The influence of pulsed electric field on the total phenolic content, antioxidant activity and color of the solid apple samples
Chemical composition changes in parsley leaves affected by ultrasound pre-treatment and microwave drying
Determination of off-odors in lemon pepper
Aroma-Tincto-Oleo Crops (ATOC) from Amaranthaceae, Lamiaceae and Apiaceae famillies: production of vegetable oil, natural dye, essential oil and bioactive extracts
Encapsulation properties of dual modified potato starch
Supercritical carbon dioxide extraction of carotenoids from tomato ‘Admiro’ F1
Biorefining of rye bran by high pressure extraction technologies
Prediction of consumer food choice based on a combination of sensory, behavioural and emotional information
Application of isothermal microcalorimetry in dairy microbiology
The influence of fermented with lactobacilli Satureja montana on the pork loin quality and safety parameters
Impact of antimicrobial bio-products on the base of dairy by-product on the quality of malted grains
Fermentation of freeze-dried parsnip and leek by Staphylococcus xylosus and Staphylococcus carnosus
Consumer assessment of legume extruded snacks
Characterisation of Cymbopogon nardus (citronella) extracts isolated by different solvents and methods
The effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise
Double W/O/W emulsions stabilized by biopolymers for meat systems
The influence of pectin-based edible coatings on drying process and the selected physicochemical properties of convective-dried pumpkin
Factors affecting Edam type cheese yield and its seasonal variation
New extruded product developement from plant byproducts
Preliminary results of 1-methylcyclopropene influence on plum quality grown in Latvia
High pressure fractionation of buckwheat (Fagopyrum esculentum) flowers and rod (Salidago virgaulea) leaves
Trends in monitoring on residues of pharmacologically active substances in raw milk in Lithuania and European Union during ten years period
Antioxidant properties and phytochemical composition of leaves from different European cranberrybush genotypes
Accumulation of the antioxidants in Fagópyrum esculentum and Heliánthus ánnuus seeds during germination
Phytochemical characterisation of variuos Nepeta species
The effect of beetroot (Beta Vulgaris) on the formation of heterocyclic amines in meat-protein and meat model systems
The use of lupine protein isolates for pasta production
Effect of formulation and storage conditions on cabatta crust crispness
Poster presentations. Session I ‘Phytochemical composition and bioactive constitute of plants’
Chemical composition of tomatoes depending on the stage of ripening
Antioxidant properties and preliminary evaluation of phytochemical composition of leaves of Eleutherococcus species
Concept of innovative regional-typed culinary perfumes: cases study of occitania, euro-region pyrénées-méditerranée and languedoc-roussillon-midi-pyrénées
Screening of antioxidant properties of ten Salvia species by the in vitro assays
Comparison of yield and composition of Cymbopogon nardus (citronella) essential oils isolated by hydrodistillation and supercritical CO2 extraction
Antioxidant potential of Phyllanthus phillyreifolius - the tropical plant from Reunion Island
Volatile compounds in high-temperature cooked long-ripened Old Saare cheese - influence of manufacturing process variability
Bioactive compounds of organically and conventionally cultivated potatoes before and after storage
Antioxidant activity in leafy vegetables during vegetation period
Modeling and optimization of Chamomile extraction process
The content of linalool in oregano samples
Biochemical and qualitative characteristics on strawberry cultivars in different growing conditions
The effects of storage time and conditions on soluble carbohydrate content in maturing seeds of pea (Pisum sativum L.)
Physical and chemical properties of cranberries
The influence of rootstock on the apple fruit physiological parameters during storage
The effect of seed coat color on the biochemical properties of runner beans (Phaseolus coccineus L.) seeds
Quality and technological properties of carrot-apple juices as influenced by sonication treatment
Effect of hydrolytic enzymes (α-amylase/cellulase) on physicochemical characteristics of wheat and rye bran
The effect of light-emitting diodes (LEDs) photoperiod on nutritional quality of Brassicaceae microgreens
The impact of light quantity and crop distribution on pigment and mineral content in apple tree leaves
Phylogenetic analysis of galactinol synthase gene - application in nourishment
Antioxidant activity and phytochemical composition of Astragalus glycyphyllos leaves extracts isolated with different solvents
Optimization of supercritical carbon dioxide extraction of Melilotus officinalis seeds using response surface methodology and characterization of obtained extract properties
In vitro antibacterial and antioxidant activity of Cyclopia intermerdia and Hibiscus rosa-sinensis L. extract
Evaluation of oxidative resistance of mayonnaise enriched with alder bark extract
Molecular interactions between isoflavones and porcine AHR1
Comparison of laboratory-scale and commercial ciders
Biorefinery of coriander seeds cultivated in France
Poster presentations. Session II ‘Quality, safety and functional properties of food products’
Facultative thermophilic microorganisms in potato products in retort packaging
Bacterial microflora of European eel (Anguilla Anguilla) originated from Daugavpils lake in Latvia
Effect of natural antioxidant with bioprotective cultures on the quality and shelf-life of dried sausages
Viability of Bacillus cereus in butter, butter product and blend of milk and vegetable fat at frozen conditions
Analysis of acoustic and mechanical properties of short-dough biscuits with polydextrose
Microbiological safety of heat treated pea spread
Sarcocystis infection effect for fresh beef quality
Rheological properties of dough from wheat flour and fermented bran
Seeds morphology of the five most important species of actinidia (Actinidia Lindl.)
Quality parameters of fermented kvass extract
A pumpkin as a snack – an attempt at developing the method of production for fat-free pumpkin crisps
Biopolymers Use for Foam Forming in Functional Oxygen Cocktails
Physiological functions of Lactobacillus sp. biofilm cells growing on glass surface
Biofilm cell functions of Lactobacilli under nutrient-limited conditions
The influence of contact ultrasound treatment on electrical conductivity and thermal properties of apple tissue
Effect of sourdough on physico-chemical properties of triticale bread
Conversion of cereal by-products in higher value food/feed stock by using solid state fermentation with P. acidilactici multiplied in alternative substrate
Impact of chicory root extract on dark chocolate quality
The score of mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids
Chokeberry juice concentrate application in osmotic dehydration of strawberries
Effect of some ingredients to quality of confectionery products
Quality characteristics of Chinchilla meat
The influence of celery juice on the quality of thermally treated pork loin
The impact of phytase producing lactic acid bacteria on the solubility and bioavailability of minerals from whole grain wheat bread
The influence of starch on the rheological properties of dry white model-sauce
Effect of lactic acid bacteria fermentation on lupine functional properties
The effect of using inulin as osmotic agent on the colour of dehydrated apple tissue
The verification of accelerated shelf life tests (ASLT) in freeze-dried raspberries
Survival of probiotic bacteria in the solutions of surfactants
The nutritional quality of rowanberry fruits of different cultivars and hybrids
Colour, cooking properties and texture of pasta made from whole flour blends
Authors List

10th Baltic Conference on Food Science and Technology. “Future Food: Innovations, Science and Technology”. FoodBalt – 2015