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artikkel kogumikus

Biodegradability of deep eutectic solvents in treatment of pomace fruitsUsmani, Zeba; Husanu, Elena; Gathergood, Nicholas; Guazzelli, Lorenzo; Pomelli, Christian; Karpichev, Yevgen14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 156

artikkel kogumikus

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artikkel kogumikus

Bridging research on probiotics and their applications in non-dairy food and beveragesWozniak, Joanna; Nisamedtinov, Ildar14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 51

artikkel kogumikus

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artikkel kogumikus

Co-culture process development using individual substratesKattel, Anna; Morell, Indrek; Aro, Valter; Nahku, Ranno; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 28

artikkel kogumikus

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artikkel kogumikus

Composition, physico-chemical properties and antioxidant activity of Estonian honeysKivima, Evelin; Tanilas, Kristel; Martverk, Kaie; Laos, Katrin14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 125

artikkel kogumikus

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artikkel kogumikus

Determination of varietal thiols in white wines using LC-MS/MS-SIDAHelmja, Kati; Nisamedtinov, Ildar; Kirsipuu, Tiina14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 23

artikkel kogumikus

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artikkel kogumikus

Development of consortia bioprocesses for efficient production of probioticsNahku, Ranno; Aro, Valter; Kattel, Anna; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 42

artikkel kogumikus

7

artikkel kogumikus

Development of fermented oat-based drinkOrgusaar, Kaisa; Kriisa, Marie; Kütt, Mary-Liis; Stulova, Irina14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 83 https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf

artikkel kogumikus

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artikkel kogumikus

Essential oil from onionLõugas, Tiina; Tõnisson, Hanna Reti14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 133

artikkel kogumikus

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artikkel kogumikus

Evaluating the effect of different fibers on a simplified gut microbiotaAro, Valter; Kattel, Anna; Nahku, Ranno; Viiard, Ene; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 19 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Even food on the battlefield needs to be armed! Market overview of long shelf-life breadsLeppik, Kärt; Traksmaa, Anna; Kuldjärv, Rain14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 62

artikkel kogumikus

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artikkel kogumikus

Gut bacteria co-culture in vitro studiesAro, Valter; Kattel, Anna; Morell, Indrek; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 18 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Impact of enviromental factors on the dynamics of microbiota in sourdoughsLutter, Liis; Anderson, Helena; Sarand, Inga; Jõudu, Ivi14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 39 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures : [conference paper]Friedenthal, Margus; Eha, Kairit; Kaleda, Aleksei; Part, Natalja; Laos, Katrin14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 116 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Microbiome of root vegetables - a source of gluten degrading bacteriaKõiv, Viia; Adamberg, Kaarel; Adamberg, Signe; Tenson, Tanel14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 33 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Microbiota of spontaneous sourdough from rye and oat flourKlava, Dace; Traksmaa, Anna; Batukbhai Ratiya, Jalpa14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 31 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Occurrence of potentially pathogenic bacteria in biofilm on bakery industry equipmentLutter, Liis; Kuzina, Aljona; Jõudu, Ivi; Sarand, Inga; Andreson, Helene14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 40 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel kogumikus

Optimisation of protein extraction from food industry side-streams: barley spent grain and canola press cakeKriisa, Marie; Viirma, Maret; Taivosalo, Anastassia; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 128

artikkel kogumikus

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artikkel kogumikus

Optimisation of sample storage and dna extraction for human gut microbiome studiesKazantseva, Jekaterina; Malv, Esther; Meikas, Anne; Kallastu, Aili; Jaagura, Madis; Koppel, Johana14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 29

artikkel kogumikus

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artikkel kogumikus

Overview: Plant-based alternatives from nische to mainstreamVaikma, Helen; Rosenvald, Sirli; Arvola, Rene14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 67

artikkel kogumikus

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artikkel kogumikus

Peptides : an underestimated nitrogen source for yeast in food fermentationsNisamedtinov, Ildar; Mooses, Kaspar; Kevvai, Kaspar; Saaremets, Signe14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 15

artikkel kogumikus

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artikkel kogumikus

Plant based milk alternatives - what makes them "milky"Kalde, Helen; Rosenvald, Sirli; Rosend, Julia; Kaleda, Aleksei14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 60

artikkel kogumikus

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artikkel kogumikus

RUO2-Nafion electrodes for ph measurement in milkLazouskaya, Maryna; Scheler, Ott; Uppuluri, Kiranmai; Zaraska, Krzysztof; Tamm, Martti14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 131

artikkel kogumikus

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artikkel kogumikus

Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocessesTraksmaa, Anna; Rocha, João M.; Rosell, Cristina M.; Hricová, Andrea14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 38

artikkel kogumikus

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artikkel kogumikus

Specific selection of microbial consortia by continuous cultivation for future probioticsAdamberg, Kaarel; Raba, Grete; Adamberg, Signe14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 16

artikkel kogumikus

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artikkel kogumikus

The composition of faecal microbiota is related to the amount and variety of dietary fibresAdamberg, Kaarel; Jaagura, Madis; Aaspõllu, Anu; Nurk, Eha; Adamberg, Signe14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 17

artikkel kogumikus

Center of Food and Fermentation Technologies (kirjastus/väljaandja)

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