12th Baltic Conference on Food Science and Technology „Food R&D in the Baltics and Beyond“. FoodBalt – 2018 | KTU e-knygos internetu. Elektroninės knygos.

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The mitigation of mycotoxin contamination in wheat-based foods: the effect of whole-grain milling and fractionation on deoxynivalenol transfer into milling products

Macro and trace elements in oat (Avena sativa L.) varieties bred in Latvia

Attitudes of Latvian consumers to traditional and eco-friendly food packaging materials: comparison of 2007 and 2017

Rice polish medium for the evaluation of lactic acid bacteria antifungal activity against some of Aspergillus and Penicillium sp. species

Oral presentations

Session IV. Food technology and products development / Chemical changes induced by processing and storage

Designing food grade emulsions for the delivery of bioactive compounds

Effect of PGPR concentration on the characteristics of double (W/O/W) emulsions with encapsulated beetroot juice

Development of a distillate produced with the berries from strawberry trees and honey

Use of sugar beet molasses in processing of bread enriched with minerals

Investigation and implementation of the opportunities of whey utilization for the production of glucose-galactose syrup

Influence of the storage conditions (frozen vs dried) in nutritional quality of bee pollen

Composition and distribution of fatty acids in cocoa butter from roasted and unroasted cocoa beans

Mathematical modelling of mass transfer in osmotic dehydration of Kiwiberry

Influence of temperatures and packaging materials in ewe´s cheeses storage

Effect of ethanolic extracts of cranberry pomace on pork hamburgers

Nutritional composition evaluation of commercial peach juices using FTIR-ATR

Poster presentations

Session I. Bioactive food constituents and functional food / Development in agromaterials for food/ Novel food and nutrition / Chemistry behind sensorial, flavor and textural properties

Chemical composition and properties of rowan (Sorbus aucuparia L.) pomace extracts obtained by conventional and high-pressure extractions methods

In vitro antioxidant capacity of extracts from sea buckthorn (hippophae rhamnoides L.) berry pomace and leaves

Optimization and evaluation of solid-state fermentation of chokeberry (Aronia melanocarpa) pomace using Bacillus megaterium

The impact of ultrasound and steaming pre-treatments on selected properties of microwave-convective dried basil leaves

The impact of ethanol and ultrasound treatment on carotenoids content and colour of carrot tissue

Application of response surface methodology for the optimization of supercritical carbon dioxide and pressurized liquid extraction of blackberries

Optimization of supercritical fluid and pressurized liquid extraction of lingonberry pomace

Optimization of supercritical fluid and pressurized liquid extraction of cranberries pomace using response surface methodology

Evaluation of glucosinolates bioactivity in broccoli (Brassica oleracea var. Italica) cultures in vitro

Effect of fruit location in apple-tree on the antioxidant activity of apple fruits

Herbal teas as a rich source of phenolic compounds

Comparison of phenolic compounds in fermented and unfermented herb of Epilobium angustifolium (Fireweed)

Ultrasound–assisted hydrodistillation remarkably reduces isolation time of spice mix essential oil

Isolation of different fractions from blackcurrant pomace and determination of their properties

Analysis of phytochemicals and antioxidant activity of sea buckthorn and guelder-rose berry pomace extracts

Agrio et Emulsio – development of new products with vinegar and sweet potatoes

Mechanical properties of carrot tissue treated by pulsed electric field, ultrasounds and combination of both

Natural agents for the inhibition for enzymes responsible for hyperglycemia

Agrio et Emulsio – development of fruity mustard creams

Kombucha pollen fermentation – a new method to obtain a tri – biotic food supplement

Biosilica solubility enhancement by SCOBY fermentation

The effect of hazelnut skin on microbiological properties of functional yoghurt

Influence of the addition of hazelnut skin on the textural properties of innovative yoghurt

Influence of hazelnut skin addition on the functional properties of set type yoghurt

Application of a hazelnut by-product for innovative functional yoghurt production

Application of fruit and hemp pomace as a raw material for cold-pressed snack bars

Comparison of protein extracts obtained from organic beef and conventional beef and pork by-products

Potential of blood powder as a functional ingredient in food innovation

Simple and efficient extraction of phycobiliproteins from wild cyanobacteria

Supercritical carbon dioxide extraction as a tool to valorize wild cyanobacteria

Selection of lactic acid bacteria for mannitol production by fermentation

Poster presentations

Session II. Food safety and quality / Food microbiology / Food packaging / Food technology and products development/ Chemical changes induced by processing and storage

Effect of ethanolic extracts of chokeberry pomace isolated by higher pressure extraction on the quality and shelf life of pork hamburgers

Extracellular invertase activity in yeast

The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety

Cellulase activity produced by newly isolated fungi

Buckthorn and quince juice and their production by-products as an antimicrobial ingredients for chewing candies formulation

A concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating

Lactobacillus plantarum LUHS135 and paracasei LUHS135: characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products

Antibacterial calcium alginate films

The study of Clostridium tyrobutyricum and Non starter lactic acid bacteria interactions in Maasdammer cheese production

Enzymatic activity and antibiotic resistance of lactococcin B producing Lactococcus lactis strains intended to be used in cheese production

Comparison of Salmonella typhimurium and Salmonella 440099/2a growth using different temperatures

Optimization of the enzymatic process parameters for increase of carrot juice yield

Utilization of protein substances from by-products of semolina industry as nitrogen sources in citric acid production by Yarrowia lipolytica

The influence of processing technology to the quality parameters of pumpkin puree during shelf life

The possibilities of protection of plant tissue during freezing by cryoprotection assisted by nonconventional pretreatment methods

The effect of natural polymers on the structural properties of cross-linked calcium alginate capsules

Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated with Citrus paradise L. essential oil and xylitol

Using whole grain and refined triticale flours in the production of egg pasta

Using taxifolin and bacterial cultures in cold-smoked sausage production

Discrete-impulsive input of energy in milk and dairy products processing processes

Physicochemical properties of milk whey based ice cream

Rheological properties of milk whey based ice cream

Sensory evaluation of structured fish mass products from Baltic sprat (Sprattus sprattus Balticus Schneider)

Effect of different cultivars on the chemical composition of conventionally and organically grown celery, leek and parsnip

Non-traditional view on dishes

The influence of storage conditions on the stability of evaporated milk

Degradation of bioactive compounds in potato processing wastes during the storage period at ambient conditions

The profile of free amino acid in long-ripened and unripened Lithuanian cheese during simulated gastrointestinal condition

Quality of tomatoes grown under LED lightning

Changes in the composition of microbiota of carrots in the process of aseptic preservation

The effect of pre-treatment types on the quality of dried candied Japanese quince fruits during storage

Inactivation of pathogens in milk by high pressure processing

The influence of processing technology to the quality parameters of pumpkin puree during shelf life

Dynamics of biologically active compounds in potatoes during storage under light

Authors List

12th Baltic Conference on Food Science and Technology „Food R&D in the Baltics and Beyond“. FoodBalt – 2018

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