Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food

por Jansone, Liene, Kruma, Zanda, Straumite, Evita
Publicado 2022

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †

por Galoburda, Ruta, Straumite, Evita, Sabovics, Martins, Kruma, Zanda
Publicado 2020

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

por Tomsone, Lolita, Galoburda, Ruta, Kruma, Zanda, Durrieu, Vanessa, Cinkmanis, Ingmars
Publicado 2020

Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

por Reidzane, Sanita, Kruma, Zanda, Kazantseva, Jekaterina, Traksmaa, Anna, Klava, Dace
Publicado 2021

Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

por Ozola, Liene, Shengjuler, Dzaner, Galoburda, Ruta, Kruma, Zanda, Straumite, Evita, Kampuse, Solvita
Publicado 2023

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

por Sayed Ahmad, Bouchra, Talou, Thierry, Straumite, Evita, Sabovics, Martins, Kruma, Zanda, Saad, Zeinab, Hijazi, Akram, Merah, Othmane
Publicado 2018

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

por Sayed-Ahmad, Bouchra, Talou, Thierry, Straumite, Evita, Sabovics, Martins, Kruma, Zanda, Saad, Zeinab, Hijazi, Akram, Merah, Othmane
Publicado 2018

Case Study: Free Lunch Meals Provision during the Remote Learning Conditions

por Beitane, Ilze, Kruma, Zanda, Kince, Tatjana, Sabovics, Martins, Iriste, Sandra, Muizniece-Brasava, Sandra, Bujaka, Jekaterina, Strode, Sintija, Ciprovica, Inga
Publicado 2021