Conference Proceedings 3rd Baltic Conference on Food Science and Technology “Innovations for Food Science and Production”FOODBALT-2008", April 17-18, 2008, Jelgava, Latvia

CONTENT

Food products for the healthy nutrition
Kaisa Poutanen What makes rye bread healthy?	7
Pekka Lehtinen, Ulla Holopainen, Tuija Kosso, Anu Kaukovirta-Norja Barley as a raw material for novel food products?	9
Jelena Zagorska, Inga Ciprovica Chemical composition of organic and conventional milk in Latvia	10
Loreta Basinskiene, Svajune Garmuviene, Grazina Juodeikiene Effects of enzymes and extruded wheat bran in fibre-enriched bread baking	15
Anita Blija, Gita Skudra, Imants Atis Skrupskis, Valda Kozule, Dace Skrupska Half-finished vegetable products of high readiness	20
Mara Duma, Daina Karklina Selenium and changes of amino acids content in germinated barley grains	25
Pavels Semjonovs, Aleksejs Danilevics, Dagnija Upite, Ellena Kaminska, Elina Runca, Mara Marauska, Martins Bekers Synbiotic properties of functional food additive from Jerusalem artichoke tubers in regard to lactic acid bacteria starter cultures for fermented foods	30
Inese Vilka, Liga Skudra Development and analysis of the hand alcohol disinfectant	36
New product development and innovations in food processing
Friedrich-Karl Luecke Manufacture of meat products without added nitrite or nitrate - quality and safety aspects	41
Tatjana Rakcejeva, Lija Dukalska, Ilze Gramatina, Liga Skudra, Nadezda Kapitanuka Evaluation of chemical composition of biologically activated dried rye grains	46
Aleksandr Shleikin, Andrey Gorbatovsky, Nikolay Danilov Use of transglutaminase in food processing	51
Antanas Sarkinas, Ina Jasutiene, Ausra Sipailiene, Petras Rimantas Venskutonis Yeasts resistance to plant and berry extracts	55
Vilma Narbutaite, Tomas Makaravicius, Grazina Juodeikiene, Loreta Basinskiene Effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media	60
New packaging technologies and food storage
Lija Dukalska, Sandra Muizniece-Brasava, Solvita Kampuse, Dalija Seglina, Evita Straumite, Ruta Galoburda, Vita Levkane Studies of biodegradable polymer material suitability for food packaging applications	64
Vita Levkane, Sandra Muizniece-Brasava, Lija Dukalska Pasteurization effect to quality of salad with meat in mayonnaise	69
Daina Karklina, Janina Kivite, Lija Dukalska, Liga Skudra, Elina Sturmovica, Zanda Kruma, Irisa Murniece, Ruta Galoburda, Martins Sabovics Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents	74
Imants Atis Skrupskis, Uldis Gross, Martins Rucins, Aivars Aboltins Research of heat transfer process during freezing of berries	79
Food chemistry, analysis and quality assessment
Asta Dvaranauskaite, Petras Rimantas Venskutonis, Christine Raynaud, Thierry Talou, Pranas Viskelis, Edita Dambrauskiene Aroma composition of blackcurrant bud extracts isolated by simultaneous distillation / extraction	84
Emils Kozlinskis, Liga Skudra, Dace Klava, Daiga Kunkulberga Characterization of rye sourdough microflora	89
Vilma Kaskoniene, Petras Rimantas Venskutonis, Violeta Ceksteryte Carbohydrate composition of monofloral willow (Salix alba spp.) honey	94
Zanda Kruma, Mirjana Andjelkovic, Roland Verhe, Viesturs Kreicbergs Phenolic compounds in basil, oregano and thyme	99
Irisa Murniece, Daina Karklina, Ruta Galoburda Amino acid profile in Latvian potato varieties prepared by various cooking methods	104
Dalija Seglina, Daina Karklina, Ingrida Gailite, Silvija Ruisa, Inta Krasnova, Gunta Heidemane Changes of biochemical compounds in seabuckthorn marc during storage	109
Petras Rimantas Venskutonis, Milda Skemaite Radical scavenging capacity and chemical composition of Agrimonia eupatoria and Agrimonia procera	114
A.J.M. (Toon) van Aert Collaboration Dutch public food safety authority and private certification bodies	115
Jonas Damasius, Petras Rimantas Venskutonis Heterocyclic aromatic amines in heated meat	117
Fredijs Dimins, Peteris Kuka, Ilze Cakste Content of carbohydrates and specific rotation angle of honey	121
Ingrida Gailite, Envija Strautniece, Dalija Seglina Sensory properties of wheat bread with raspberry marc	126
Amanda Earnshaw, Laura Prenton, Linda Owen Aluminium analysis - a proficiency testing study	130
Danute Terese Ramonaityte Impact of mineral elements (Ca, Mg and Fe) on Maillard reaction in model systems with casein	134
Marina Rubinskiene, Pranas Viskelis, Vladas Cesnauskas, Edita Dambrauskiene Effect of packaging on chemical composition and storability of fresh-cut iceberg lettuce	139
Grazyna Krasnowska, Anna Salejda Quality of pork from various pig genetic lines	144
Maria Sobota, Anna Salejda, Tadeusz Trziszka Effect of the phosvitin isolation metod on yield of the process	148
Evita Straumite, Irisa Murniece, Daiga Kunkulberga, Dace Klava Evaluation of nutrients available from different kinds of bread and their coverage in comparison to reference daily intake in adult group	152
Aleksandrs Versilovskis, Velga Mikelsone Sterigmatocystin presence in different Latvian bread samples	156
Daiva Vidmantiene, Grazina Juodeikiene, Hilmer Sørensen, Charlotte Bjergegaard Apparent endoxylanase activity in rye cultivars from Lithuania	161
Pranas Viskelis, Jule Jankauskiene, Ramune Bobinaite Content of carotenoids and physical properties of tomatoes harvested at different ripening stages	166