Conference Proceedings Baltic Conference on Food Science and Technology FOODBALT", Jelgava, Latvia

9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being” “FOODBALT 2014”
Reviews
Sebahattin Serhat Turgut, Erkan Karacabey, Erdoğan Küçüköner POTENTIAL OF IMAGE ANALYSIS BASED SYSTEMS IN FOOD QUALITY ASSESSMENTS AND CLASSIFICATIONS	8
Rudite Sausserde, Kaspars Kampuss COMPOSITION OF CAROTENOIDS IN CALENDULA (CALENDULA OFFICINALIS L.) FLOWERS	13
Friedrich-Karl Lücke, Sonja Schreiber HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGING OF ORGANIC MEATS?	19
Özgül Özdestan, Tuğçe Erol, Burcu Acar PHYTOSTEROLS IN RICE BRAN AND USAGE OF RICE BRAN IN FOOD INDUSTRY	24
Original Papers
Daina Ikauniece, Aleksandrs Jemeljanovs, Vita Sterna, Vita Strazdina EVALUATION OF NUTRITION VALUE OF ROMAN SNAIL'S (HELIX POMATIA) MEAT OBTAINED IN LATVIA	28
Vita Strazdina, Aleksandrs Jemeljanovs, Vita Sterna, Daina Ikauniece NUTRITIONAL CHARACTERISTICS OF WILD BOAR MEAT HUNTED IN LATVIA	32
Ilze Gramatina, Laima Silina, Liga Skudra, Tatjana Rakcejeva DRIED VENISON PHYSICAL AND MICROBIOLOGICAL PARAMETERS CHANGES DURING STORAGE	37
Lilija Degola THE DIFFERENT PROTEIN SOURCES FEEDING IMPACT ON THE QUALITY OF PORK	42
Modestas Ružauskas, Lina Vaškevičiūtė, Rita Šiugždinienė, Irena Klimienė, Marius Virgailis, Rita Plančiūnienė, Lina Anskienė, Raimundas Mockeliūnas, Alvydas Pavilonis ANTIMICROBIAL SUSCEPTIBILITY OF OXACILLIN-RESISTANT STAPHYLOCOCCUS SPP. ISOLATED FROM POULTRY PRODUCTS	47
Sónia C. Andrade, Raquel P. F. Guiné, Luísa C. P. Roseiro DETERMINATION OF THE CONTENT OF COENZYMES Q9 AND Q10 IN PORK MEAT FROM DIFFERENT BREEDS	51
Indulis Silins THE EFFECTS OF pH, aW, AND LACTIC ACID BACTERIA ON LISTERIA MONOCYTOGENES IN FERMENTED SAUSAGES	55
Aija Melngaile, Elina Ciekure, Olga Valcina MICROBIOLOGICAL QUALITY OF MEAT PREPARATIONS AND MEAT PRODUCTS	61
Anda Linina, Antons Ruza, Daiga Kunkulberga, Tatjana Rakcejeva THE INFLUENCE OF ENVIRONMENTAL CONDITIONS ON WINTER WHEAT WHOLEMEAL PROTEIN CONTENT AND RHEOLOGICAL PROPERTIES	66
Linda Brunava, Ina Alsina, Sanita Zute, Vita Sterna, Zaiga Vicupe SOME CHEMICAL, YIELD AND QUALITY PROPERTIES OF DOMESTIC OAT CULTIVARS	72
Vita Sterna, Sanita Zute, Linda Brunava, Zaiga Vicupe LIPID COMPOSITION OF OAT GRAIN GROWN IN LATVIA	77
Sindija Zeberga, Maija Strele, Anna Vojevodova, Inese Mierina, Mara Jure OAT HULLS AND SEA BUCKTHORN POMACE – A POTENTIAL SOURCE OF ANTIOXIDANTS FOR HEMPSEED OIL	81
Kristina Antonenko, Viesturs Kreicbergs, Anda Linina, Daiga Kunkulbega INFLUENCE OF DIFFERENT SELENIUM CONCENTRATIONS ON THE PROTEIN AND STARCH CONTENT IN RYE MALT	86
Liene Jaundzeikare, Ilze Beitane COMPARISON OF DIETARY FIBRE CONTENT IN DIFFERENT FIBRE SOURCES	90
Polina Smolikhina, Evgeniia Muratova DETERMINATION OF THE OPTIMAL RATIO OF RECIPE INGREDIENTS IN THE PROCESS OF DESIGNING CONFECTIONERY PRODUCTS	94
Lija Dukalska, EvaUngure, Sandra Muizniece-Brasava INTERACTION OF SUGAR CONFECTIONERY SHERBET QUALITY PARAMETERS DURING STORAGE TIME IN DIFFERENT PACKAGING	99
Polina Smolikhina, Evgeniia Muratova TECHNOLOGICAL ASPECTS OF THE RESULTS ON RHEOLOGICAL STUDIES OF CANDY MASS	105
Iveta Pugajeva, Laura Zumbure, Aija Melngaile, Vadims Bartkevics DETERMINATION OF ACRYLAMIDE LEVELS IN SELECTED FOODS IN LATVIA AND ASSESSMENT OF THE POPULATION INTAKE	111
Daiga Kunkulberga, Ilga Gedrovica, Vija Ozolina, Inga Ciprovica, Vita Sterna ACRYLAMIDE REDUCTION OPTIONS IN RYE BREAD	117
Santa Senhofa, Evita Straumite, Dace Klava QUALITY CHANGES OF CEREAL MUESLI WITH SEEDS DURING STORAGE	123
Vitalijs Radenkovs, Dace Klava, Inta Krasnova, Karina Juhnevica-Radenkova APPLICATION OF ENZYMATIC TREATMENT TO IMPROVE THE CONCENTRATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT POTENTIAL OF WHEAT AND RYE BRAN	127
Solvita Kalnina, Tatjana Rakcejeva, Ilze Gramatina, Daiga Kunkulberga INVESTIGATION OF TOTAL DIETARY FIBER, B1 AND B2 VITAMIN CONTENT OF FLOUR BLEND FOR PASTA PRODUCTION	133
Asnate Kirse, Daina Karklina NUTRITIONAL EVALUATION OF PULSE SPREADS IN COMPARISON TO NUTRIENT RECOMMENDATIONS	138
Liene Strauta, Sandra Muizniece-Brasava, Ina Alsina, Tatjana Rakcejeva EXTRUDED BEAN PRODUCT QUALITY EVALUATION	144
Ingrida Augspole, Tatjana Rakcejeva, Zanda Kruma, Fredijs Dimins SHREDDED CARROTS QUALITY PROVIDING BY TREATMENT WITH HYDROGEN PEROXIDE	150
Ona Bundinienė, Vytautas Zalatorius, Danguolė Kavaliauskaitė, Roma Starkutė EFFICIENCY OF THE ADDITIONAL FERTILIZATION WITH NITROGEN FERTILIZERS GROWING CARROT OF EXCEPTIONAL QUALITY AND ITS INFLUENCE ON PRODUCTION STORAGE	155
Karina Juhnevica-Radenkova, Liga Skudra, Mara Skrivele, Vitalijs Radenkovs, Dalija Seglina IMPACT OF THE DEGREE OF MATURITY ON APPLE QUALITY DURING THE SHELF LIFE	161
Karina Ruse, Tatjana Rakcejeva PHYSICAL AND CHEMICAL PARAMETERS OF LATVIAN FRESH CRANBERRIES	167
Ruta Galoburda, Sigita Boca, Imants Skrupskis, Dalija Seglina PHYSICAL AND CHEMICAL PARAMETERS OF STRAWBERRY PUREE	172
Rita Riekstina-Dolge, Zanda Kruma, Ingmars Cinkmanis, Evita Straumite, Martins Sabovics, Lolita Tomsone INFLUENCE OF OENOCOCCUS OENI AND OAK CHIPS ON THE CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF CIDER	178
Ingmars Cinkmanis, Sanita Vucane, Ilze Cakste BERRY AND FRUIT JUICES AS POTENTIAL UNTRADITIONAL ACIDITY REGULATORS IN MASHING	184
Ivo Lidums, Daina Karklina, Asnate Kirse QUALITY CHANGES OF NATURALLY FERMENTED KVASS DURING PRODUCTION STAGES	188
Lolita Tomsone, Zanda Kruma INFLUENCE OF FREEZING AND DRYING ON THE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF HORSERADISH AND LOVAGE	192
Liga Priecina, Daina Karklina DETERMINATION OF MAJOR SUGARS IN FRESH AND DRIED SPICES AND VEGETABLES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY	198
Ayca Aydogdu, Gulum Sumnu, Serpil Sahin PORE SIZE DISTRIBUTION OF EGGPLANTS DRIED BY DIFFERENT DRYING METHODS	202
Irisa Murniece, Lolita Tomsone, Ilze Skrabule, Aija Vaivode CAROTENOIDS AND TOTAL PHENOLIC CONTENT IN POTATOES WITH DIFFERENT FLESH COLOUR	206
Solvita Kampuse, Aleksandrs Jefimovs, Tatjana Rakcejeva THE INFLUENCE OF PRE-TREATMENT METHOD ON THE FAT CONTENT DECREASE IN FRENCH FRIES	212
Aija Ruzaike, Sandra Muizniece-Brasava, Lija Dukalska PACKAGING MATERIAL AND STORAGE-INDUCED QUALITY CHANGES IN FLEXIBLE RETORT POUCH POTATOES’ PRODUCE	217
Lina Nuobariene, Nils Arneborg, Åse Solvej Hansen PHYTASE ACTIVE YEASTS ISOLATED FROM BAKERY SOURDOUGHS	223
Martins Sabovics, Evita Straumite, Ruta Galoburda THE INFLUENCE OF BAKING TEMPERATURE ON THE QUALITY OF TRITICALE BREAD	228
Ilze Beitane, Gita Krumina-Zemture, Irisa Murniece SENSORY, COLOUR AND STRUCTURAL PROPERTIES OF PANCAKES PREPARED WITH PEA AND BUCKWHEAT FLOURS	234
Ilkem Demirkesen Mert, Osvaldo H. Campanella, Gulum Sumnu, Serpil Sahin GLUTEN-FREE SOURDOUGH BREAD PREPARED WITH CHESTNUT AND RICE FLOUR	239
Banu Koç, Figen Kaymak-Ertekin THE EFFECT OF SPRAY DRYING PROCESSING CONDITIONS ON PHYSICAL PROPERTIES OF SPRAY DRIED MALTODEXTRIN	243
Mara Kuka, Ilze Cakste, Ruta Galoburda, Martins Sabovics CHEMICAL COMPOSITION OF LATVIAN WILD EDIBLE MUSHROOM CANTHARELLUS CIBARIUS	248
Aleksandrs Kovalcuks, Mara Duma SOLVENT EXTRACTION OF EGG OIL FROM LIQUID EGG YOLK	253
Aslı Zungur, Mehmet Koç, Buket Yalçın, Figen Kaymak-Ertekin, Semih Ötleş STORAGE STABILITY OF MICROENCAPSULATED EXTRA VIRGIN OLIVE OIL POWDER	257
Mara Duma, Ina Alsina, Solvita Zeipina, Liga Lepse, Laila Dubova LEAF VEGETABLES AS SOURCE OF PHYTOCHEMICALS	262
Jana Feldmane, Inga Ciprovica, Pavels Semjonovs, Raimonds Linde THE INFLUENCE OF FERMENTATION TEMPERATURE ON THE DEVELOPMENT OF EXOPOLYSACCHARIDES IN YOGHURT PRODUCTION	266
Raquel P. F. Guiné, Cátia F. F. Almeida, Paula M. R. Correia EVALUATION OF PRESERVATION CONDITIONS ON NUTS PROPERTIES	271
Grazina Juodeikiene, Loreta Basinskiene, Daiva Vidmantiene, Dovile Klupsaite, Elena Bartkiene THE USE OF FACE READING TECHNOLOGY TO PREDICT CONSUMER ACCEPTANCE OF CONFECTIONERY PRODUCTS	276
Paula M. R. Correia, Susete Gonçalves, Helena Gil, Jorge Coelho THE WETTABILITY AND SURFACE FREE ENERGY OF ACORN STARCH GELS ISOLATED BY ALKALINE AND ENZYMATIC METHODS	280
Fredijs Dimins, Velga Mikelsone, Peteris Kuka, Arturs Niklavs Jefremovs EFFECT OF DIFFERENT TYPES OF HEAT TREATMENT ON INVERTASE ACTIVITY IN HONEY	284
Perihan Kendirci, Tomris Altug Onogur COMPARISON OF THREE DIFFERENT TECHNIQUES FOR EXTRACTION OF VOLATILES FROM PISTACHIO NUTS	289
Ausra Simoneliene, Ernesta Treciokiene, Giedre Lukosiunaite, Gediminas Vysniauskas, Ernesta Kasparaviciute RHEOLOGY, TECHNOLOGICAL AND SENSORY CHARACTERISTICS OF FORTIFIED DRINK PRODUCTS WITH FIBERS	294
Ivan Shatalov, Alexandrina Shatalova, Aleksandr Shleikin DEVELOPING OF EDIBLE PACKAGING MATERIAL BASED ON PROTEIN FILM	298
Tatjana Tokareva, Aija Eglite NON-PRICE FACTORS THAT INFLUENCE CONSUMERS' WASTED FOOD AMOUNTS	302
Emine Yilmaz, Yasemin Oraman, Gokhan Unakitan, Burcin Basaran CURRENT EATING PATTERNS AND LIFE STYLE ON THE HEALTH OF NAMIK KEMAL UNIVERSITY STUDENTS	307
Short Communications
Ruta Budreckiene, Agne Struzeckiene OPTIMIZATION OF MANUFACTURING TECHNOLOGY OF SOFT CHEESE	311
Dmitry Pyanov, Artem Delmukhametov, Evgeny Khrustalev PIKE-PERCH FARMING IN RECIRCULATING AQUACULTURE SYSTEMS (RAS) IN THE KALININGRAD REGION	315
Ismail Yilmaz, Hafize Garipoğlu DETERMITION OF AFLATOXIN CONTAMINATION IN SOME DRIED NUTS AND SPICES BY ELISA	318
Ismail Yilmaz, Mehmet Aluc DETERMINATION OF AFLATOXIN LEVELS IN CASHEWS ON TURKISH MARKETS	321
Ance Dandena, Liga Zuka, Maria Kostova NATURAL ANTIOXIDANTS IN BLACK CHOKEBERRY MARC EXTRACTS DEPENDING ON THE EXTRACTION METHOD	324
Maria João Barroca, Susana A. Sério, Raquel P. F. Guiné, Paula M. R. Correia INFLUENCE OF PRE DRYING TREATMENT ON PHYSICAL PROPERTIES OF CARROTS	327
Ömer Güvendi, Erkan Yalçın EGG PASTA (ERIŞTE) PRODUCED FROM WHOLE GRAIN OAT FLOUR	330
Alvija Salaseviciene, Lina Vaiciulyte-Funk, Irina Koscelkovskienė IMPACT OF LOW TEMPERATURE, PROLONGED TIME TREATMENT AND VACUUM DEPTH ON THE PORCINE MUSCLE QUALITY AND SAFETY	333
Meinolf G. Lindhauer STANDARD METHODS AND CRITERIA TO PREDICT BREAD CEREAL QUALITY – DO THEY STILL MEET THE DEMANDS OF MODERN RAW MATERIALS AND THEIR PROCESSING?	336
Yasemin Oraman, Emine Yilmaz, Gokhan Unakitan, Burcin Basaran ANALYTIC STUDY OF UNIVERSITY STUDENTS' NUTRITIONAL HABITS AND ATTITUDES AS A PART OF SOCIETY IN TURKEY	339

9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being” “FOODBALT 2014”

9th Baltic Conference on Food Science and Technology
“Food for Consumer Well-Being”
“FOODBALT 2014”