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Knygų lentyna/Mokslo konferencijų ir pranešimų medžiaga/15th Baltic Conference on Food Science and Technology “Food R&D in the Baltics and Beyond“. FoodBalt – 2022

FoodBalt – 2022
Oral presentations
Session I. Bioactive food constituents and functional food / Development in agromaterials for food
Robust, high-throughput analysis of food contaminates using LCMSMS
Optimization of valuable components extraction from Silver Birch (Betula pendula L.) leaves
Valorization of Japanese quince (Chaenomeles japonica Thunb.) wine by-product through multistep extractions of oil and protein fractions
Swallow-wort (Vincetoxicum lutea l.) leaves extracts aroma profile and antiviral properties
Bovine colostrum: fat globules size and fatty acid profile
Oral presentations
Session II. Fermentation/Food ingredients
Antimicrobial and anti-adhesive activity of selected plant extracts against H.pylori in relation to their immunomodulatory properties towards innate immunity cell- short story from lab bench to a product
Evaluation of functionalized rice bran for the resistance of garden plants against foot and root rot-associated bacteria for the enhanced seed germination and plant growth
Effect of oat-drink processing with neutral and acidic protease on its physicochemical and sensorial properties
Optimization of fructooligosaccharide synthesis by a commercial enzyme and evaluation of their stability in juices
Antagonistic activity of Bacillus spp. against phytopathogenic fungi
Technological and prebiotic properties of water soluble dietary fiber from apple and cranberry pomace
Effect of defatting method on enzymatically extracted oat protein solubility
Optimization of ultrasound assisted extraction of Viburnum opulus bark and seeds for the recovery of antioxidant polyphenolics
Isolation of non-polar components from Parmotrema perlatum by supercritical carbon dioxide extraction
Session III. Food processing and quality evaluation
Chair of food science and technology of Estonian university of lifes ciences
Smoked sprat quality: Effect of season and freezing
Heat treatment solutions for legumes
Evaluation of wheat flour with legumes blends quality
Dehydrated and concentrated sauerkraut juice in food and cosmetics applications
Session IV. Food technology and products development / Chemical changes induced by processing and storage
Digital food manufacturing by 3D printing: ambitions and challenges
Optimization of pulsed electric field pretreatment and microwave convectivedrying of apple
Preparation, optimization, characterization of biocompatible nanoemulsion with C. punctata protein hydrolysate as a natural emulsifier
Formulation and characterisation of food emulsifier
Comparison of hypoglycemic properties and binding capacity of four dietary fiber rich berry pomace using in vitro models
Fortification of yoghurt with cranberry pomace: effect on the quality, stability and digestibility
Long-term propagated rye sourdough is dominated by stable Lactiplantibacillus plantarum strains
Comprehensive quality assessment of biscuits with textured corn flour
Poster presentations
Session I. Bioactive food constituents and functional food / Development in agromaterials for food/ Fermentation / Food ingredients
Phytochemical composition and in vitro antioxidant capacity of lipophilic extracts from Tropaeolum majus L.
Natural pigments from estonian gooseberries by UAE- citric acid mediatedgreen extraction technique
Comparison of different extraction methods on the physicochemical properties and proximate composition of honeysuckle (Lonicera Caerulea) berry pomace
Yield and composition of essential oils from eight black currant Ribes nigrum L. buds cultivars
Antiviral activity of cranberry pomace extract against Zika and Dengue viruses
Comparison of conventional and high-pressure extraction techniques for recovering functional constituents from Geranium macrorrhizum L. roots
Optimization of supercritical carbon dioxide extraction of functional compounds from sea buckthorn (Hippophae rhamnoides L.) berry pomace using response surface methodology
Pressurized liquid extraction of bioactive components from the edible lichen Parmotrema perlatum
Identification of microorganisms in germination wheat grains and germination radish, broccoli and alfalfa seeds
Evaluation of chemical composition and nutritional value of dried edible crickets (Acheta domesticus)
Co-encapsulation of probiotics with prebiotics and its effect on the selflife stability of the biopolymer capsules
Antimicrobial effects of fermentation broths from propionic acid bacteria on selected food-borne pathogens
Stability of proanthocyanidins in fermented beverages formulation using birch sap and Medusomyces gisevii culture
The effect of plant – based biostimulant application on the resistance to cold stress of winter wheat
Variation in milk composition during the second lactation of Lacaune Ewes
Evaluation of chemical composition of berry seeds and pomace
Nutritional benefits of different colored and size tomatoes
Microbial contamination of forest berries in the different regions of Baltic States
Session II. Food processing and quality evaluation/ Food technology and products development/ Chemical changes induced by processing and storage
The effect of hemp protein concentrate on the physico-chemical and sensory properties of meatballs
Non-destructive assessment of dietary antioxidants of greenhouse grown tomato (Solanum lycopersicum L.) fruits
Physicochemical and structural properties of pectin obtained from black currant berry pomace
Effect of fish gelatin-based edible coating with Rhubarb extract on preserving the quality of strawberries
Physicochemical parameters of horseradish (Armoracia rusticana L.)juice microcapsules
Green synthesis of silver nanoparticles using aqua extract of Humulus lupulus L. and Thymus vulgaris L., characterization, antimicrobial and antioxidant activity
Influence of filling technologies and cork type on the beer stability of unpasteurized beer
Craft beer promotion in restaurants
The impact of hen breed and storage time on the quality attributes of eggs
Screening of coating materials for blackcurrant pomace encapasulation
Recycling of waste bread to bread-making ingredients
The comparison of nutrition value in fresh and lyofilizated meat by products
Chicken broth assessment
Nutritious amaranth pasta for vegan diet
Pea application for milk alternative development
Physical property analysis of cellulose/starch biocomposites for food packaging
Antimicrobial peptides against food-borne bacteria and bacterial toxins
Authors List

15th Baltic Conference on Food Science and Technology “Food R&D in the Baltics and Beyond“. FoodBalt – 2022

 
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