Conference Proceedings 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production”FOODBALT-2011", May 5

E-ISBN 978-9984-861-04-3
FOOD CHAIN MANAGEMENT (RAW MATERIALS, LOGISTICS, CONSUMERS, ECONOMICS, INFORMATION SYSTEMS, ETC.)
Ilga Gedrovica, Daina Karklina INFLUENCE OF JERUSALEM ARTICHOKE POWDER ON DOUGH RHEOLOGICAL PROPERTIES	7
Skaidrite Dzene, Ozlem Yorulmaz CONSUMER BEHAVIOUR TOWARDS SUSTAINABLE FOOD CONSUMPTION IN EUROPE	13
Karina Juhnevica, Silvija Ruisa, Dalija Seglina, Inta Krasnova EVALUATION OF SOUR CHERRY CULTIVARS GROWN IN LATVIA FOR PRODUCTION OF CANDIED FRUITS	19
Ilze Skudra, Anda Linina THE INFLUENCE OF METEOROLOGICAL CONDITIONS AND NITROGEN FERTILIZER ON WHEAT GRAIN YIELD AND QUALITY	23
Loreta Basinskiene, Grazina Juodeikiene, Vaida Kalvaityte, Jurgita Ceseviciene, Alge Leistrumaite ENZYME ACTIVITY OF DIFFERENT CEREALS GROWN USING ORGANIC AND CONVENTIONAL AGRICULTURAL PRACTICES	27
Martins Sabovics, Evita Straumite, Ruta Galoburda ASSESSMENT OF THE RHEOLOGICAL PROPERTIES OF FLOUR USING THE MIXOLAB	33
Mara Duma, Ina Alsina, Laila Dubova, Liene Stroksa, Zaiga Smiltina THE EFFECT OF SODIUM SELENITE AND SELENATE ON THE QUALITY OF LETTUCE	39
Jelena Zagorska, Indra Eihvalde, Ilze Gramatina, Svetlana Sarvi EVALUATION OF COLOSTRUM QUALITY AND NEW POSSIBILITIES FOR ITS APPLICATION	45
Unigunde Antone, Vita Sterna, Jelena Zagorska POTENTIAL TO INCREASE THE STABILITY OF MILK RIBOFLAVIN AGAINST PHOTO-OXIDATIVE DEGRADATION	50
Eglite Aija DAIRY CONSUMPTION AND PRODUCTION TRENDS	55
FOOD CHEMISTRY, ANALYSIS AND QUALITY ASSESSMENT
Vija Ozolina, Daiga Kunkulberga, Fredijs Dimins FORMATION OF 5-HYDROXYMETHYLFURFURALDEHYDE IN LATVIAN WHOLE MEAL RYE BREAD DURING BAKING.	61
Lina Smolskaite, Thierry Talou, Nicolas Fabre, Petras Rimantas Venskutonis VOLARIZATION OF SAFFRON INDUSTRY BY-PRODUCTS: BIOACTIVE COMPOUNDS FROM LEAVES	67
Diana Dobravalskyte, Thierry Talou, Petras Rimantas Venskutonis ACTIVITY OF NATURAL ANTIOXIDANTS EXTRACTED FROM GREATER CALAMINT, SWEET CICELY AND COLTSFOOT CULTIVATED IN LITHUANIA AND IN FRANCE.	73
Paulius Kraujalis, Petras Rimantas Venskutonis, Ona Ragazinskiene ANTIOXIDANT ACTIVITIES AND PHENOLIC COMPOSITION OF EXTRACTS FROM NEPETA PLANT SPECIES	79
Vilma Kraujalyte, Mirjana Andjelkovic, Roland Verhe, Petras Rimantas Venskutonis DETERMINATION OF VOLATILES, TOCOPHEROLS AND COLOUR CHANGES IN AROMATISED OILS WITH MARJORAM (ORIGANUM MAJORANA L.)	84
Asma Ennigrou, Karim Hosni, Herve Casabianca, Emmanuelle Vulliet, Samira Smiti LEAF VOLATILE OIL CONSTITUANTS OF SCHINUS TEREBINTHIFOLIUS AND SCHINUS MOLLE FROM TUNISIA	90
Ance Dandena, Ieva Leimane VALIDATION OF MONOMERIC ANTHOCIANIN DETERMINATION METHOD FOR BILBERRY JUICE AND MARC EXTRACTS	93
Inese Mierina, Rasma Serzane, Maija Strele, Julija Moskaluka, Dalija Seglina, Mara Jure EXTRACTS OF JAPANESE QUINCE SEEDS – POTENTIAL SOURCE OF ANTIOXIDANTS	98
Renata Baranauskiene, Edita Dambrauskiene, Petras Rimantas Venskutonis, Pranas Viskelis INFLUENCE OF HARVESTING TIME ON THE YIELD AND CHEMICAL COMPOSITION OF SAGE (Salvia officinalis L.)	104
Viesturs Kreicbergs, Fredijs Dimins, Velga Mikelsone, Ingmars Cinkmanis BIOLOGICALLY ACTIVE COMPOUNDS IN ROASTED COFFEE	110
Mara Kuka, Ilze Cakste BIOACTIVE COMPOUNDS IN LATVIAN WILD EDIBLE MUSHROOM BOLETUS EDULIS	116
Ilona Dabina–Bicka, Daina Karklina, Zanda Kruma POLYPHENOLS AND VITAMIN E AS POTENTIAL ANTIOXIDANTS IN BARLEY AND MALT	121
NEW PRODUCT DEVELOPMENT AND INNOVATION IN FOOD PROCESSING
Marina Kobakhidze, Nino Seidishvili GRANULAR GREEN TEA	127
Laila Ozola, Evita Straumite, Dace Klava EXTRUDED MAIZE FLOUR EFFECT ON THE QUALITY OF GLUTEN-FREE BREAD	131
Maija Kronberga, Daina Karklina, Irisa Murniece, Zanda Kruma CHANGES OF AGAR-AGAR GEL PROPERTIES AFTER REPLACING SUCROSE BY INULIN SYRUP	137
FOOD QUALITY AND SAFETY
Ilze Beitane, Inga Ciprovica THE STUDY OF CARBOHYDRATES FERMENTATION ABILITY OF B.LACTIS IN MILK	143
Alla Mikelsone, Inga Ciprovica THE STUDY OF ATTENUATED STARTERS IN HOLANDES CHEESE RIPENING	148
Karina Dorofejeva, Tatjana Rakcejeva, Jorens Kviesis, Liga Skudra COMPOSITION OF VITAMINS AND AMINO ACIDS IN LATVIAN CRANBERRIES	153
Roman Tandlich, Daniela Smogrovicova, Kelly-Anne Frith, Brendan S. Wilhelmi, Janice L. Limson CHEMICAL, MICROBIAL AND ANTIOXIDANT PROPERTIES OF SELECTED HONEY VARIETIES FROM SOUTH AFRICA	159
Elga Berna, Solvita Kampuse, Lija Dukalska, Irisa Murniece THE CHEMICAL AND PHYSICAL PROPERTIES OF SWEET ROWANBERRIES IN POWDER SUGAR	163
Viktoras Liorancas, Jelena Andriejauskiene AMOUNTS OF HEAVY METALS IN BALTIC COD MEAT	169
Margarita Terentjeva, Aivars Berzins PREVALENCE OF YERSINIA ENTEROCOLITICA IN THE ENVIRONMENT OF SLAUGHTERHOUSE	172
Svetlana Orehova, Ulyana Nechiporenko, Inna Vasileva, Alla Nechiporenko ETHANOL EFFECT ON THE RADIOLYSIS OF PORK MUSCLE TISSUE	177
Indulis Silins, Edgars Liepins MICROBIOLOGICAL QUALITY AND PHYSIOCHEMICAL PARAMETERS OF COLD-SMOKED SAUSAGES DURING RIPENING	182
FOOD PACKAGING AND STORAGE
Sandra Muizniece-Brasava, Lija Dukalska, Ingrida Kantike CONSUMERS KNOWLEDGE AND ATTITUDE TO TRADITIONAL AND ENVIRONMENTALLY FRIENDLY FOOD PACKAGING MATERIALS IN MARKET OF LATVIA	187
Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Svetlana Sarvi, Ilona Dabina-Bicka, Emils Kozlinskis INFLUENCE OF ACTIVE PACKAGING ON THE SHELF LIFE OF SOFT CHEESE KLEO	193
SUSTAINABLE PRODUCTS AND PROCESSES
Svetlana Orehova, Ulyana Nechiporenko, Inna Vasileva, Alla Nechiporenko ELECTRONIC SPECTRUM OF PORK AND BEEF MUSCLE TISSUE SURFACE SAMPLES, SUBJECTED TO ELECTRON-RADIATION PROCESSING	199
Baiba Gingule, Martins Rucins, Viesturs Rozenbergs BLAST CHILLING METHOD FOR MEAT DISHES COOKING	204
Artem Pastukhov, Vladimir Danin MODEL DEVELOPMENT FOR FRESH BAKED BREAD NATURAL AND FORCED COOLING	209