Authors : Pisponen, Anna; Andreson, Helena; Estonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences. Chair of Food Science and Technology

Subjects: sour kvass; lactic acid bacteria; non-alcoholic beverage

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Academic Journal

Volatile organic compounds and their generation in sourdough

Authors : Lutter, Liis; Jõudu, Ivi; Andreson, Helena ...

Subjects: lipid oxidation; proteolysis; sourdough fermentation

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Academic Journal

Yeast performance characterisation in different cider fermentation matrices

Authors : Rosend, Julia; Kuldjärv, Rain; Arju, Georg

Subjects: cider; fermentation rate; gas chromatography

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Academic Journal

Instrumental and sensory evaluation of seven apple (Malus domestica Borkh.) cultivars under organic cultivation in Sicily

Authors : Farina, V.; Gianguzzi, G.; Mazzaglia, A.

Subjects: fruit quality; soluble solid content; titratable acidity

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Dissertation/ Thesis

Viinamarjade hapete profiil sõltuvalt sordist ; The Acid Profile of Wine Grapes Depending on the Variety

Authors : Aksjontšik, Natalja;

Subjects: magistritööd; viinapuu; viinhape

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Dissertation/ Thesis

Aedmustika (Vaccinium spp.) sordi ’Are’ viljade biokeemiliste ühendite sisaldus võrreldes teiste levinud sortidega ; Biochemical compound content in the fruits of blueberry (Vaccinium spp.) cultivar ’Are’ compared to other common cultivars

Authors : Lõoke, Monica;

Subjects: magistritööd; polüfenoolid; antotsüaanid

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Academic Journal

A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality

Authors : Pereira Pinto, R.; Vaz-Velho, M.

Subjects: boar taint; consumer perception; entire male pigs

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Academic Journal

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

Authors : Abel, Maarja; Andreson, Helena; Estonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences. Chair of Food Science and Technology

Subjects: kombucha; SCOBY; tea

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Academic Journal

Investigation of extruded cereals enriched with plant by-products and their use in fermented beverage production

Authors : Konrade, D.; Lidums, I.; Klava, D.

Subjects: by–products; extrusion; dietary fibre

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Academic Journal

The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat

Authors : Zinina, O.; Merenkova, S.; Soloveva, A.

Subjects: poultry meat; dry fermented sausage; starter bacteria

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نتائج البحث

فلترة النتائج

The impact of lactic acid bacteria and yeasts ratio on fermentation and taste of kvass

Volatile organic compounds and their generation in sourdough

Yeast performance characterisation in different cider fermentation matrices

Instrumental and sensory evaluation of seven apple (Malus domestica Borkh.) cultivars under organic cultivation in Sicily

Viinamarjade hapete profiil sõltuvalt sordist ; The Acid Profile of Wine Grapes Depending on the Variety

Aedmustika (Vaccinium spp.) sordi ’Are’ viljade biokeemiliste ühendite sisaldus võrreldes teiste levinud sortidega ; Biochemical compound content in the fruits of blueberry (Vaccinium spp.) cultivar ’Are’ compared to other common cultivars

A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality

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

Investigation of extruded cereals enriched with plant by-products and their use in fermented beverage production

The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat

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