Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Daina Kārkliņa"'
Autor:
Gita Krūmiņa-Zemture, Sanita Zute, Ilze Beitāne, Daiga Kunkulberga, Sandra Muižniece-Brasava, Astra Spalvēna, Anita Pastare, Inga Ciproviča, Daina Kārkliņa, Ida Jākobsone, Dace Kļava, Jevgēnija Jansone
Publikováno v:
Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c824fa8fc20233bdcf3102718de392b1
https://doi.org/10.1016/b978-0-12-811734-7.00010-4
https://doi.org/10.1016/b978-0-12-811734-7.00010-4
Publikováno v:
In Procedia Food Science 2011 1:1709-1716
Autor:
Līga Prieciņa, Daina Kārkliņa
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 72, Iss 2, Pp 103-112 (2018)
Carrot (Daucus carota L.) is a globally used vegetable from the Apiacea family. It contains macro and micro elements, as well as various phytochemicals. The aim of the study was to determine concentration of carotenoids and organic acids, phenolic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60b158c701309a40bf1432b33ae8dee4
https://doaj.org/article/2730f60b34b641d59e0ad618cc083ee4
https://doaj.org/article/2730f60b34b641d59e0ad618cc083ee4
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 71, Iss 6, Pp 474-480 (2017)
The study was carried out to investigate the influence of sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C) on nutritional characteristics of cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7559391eae6e7924c421a4baae63ea00
https://doaj.org/article/a4d79fdacc234294a257f3ad3d1105a9
https://doaj.org/article/a4d79fdacc234294a257f3ad3d1105a9
Autor:
I. Krasnova, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Dalija Segliņa, Gaļina Zvaigzne
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 71, Iss 6, Pp 486-491 (2017)
Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63de8a09100ec8634aa4346b45af1cc0
https://doi.org/10.1515/prolas-2017-0084
https://doi.org/10.1515/prolas-2017-0084
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 70, Iss 6, Pp 393-399 (2016)
The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L.),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a97c94b1ddda2cbce4e532a347568b30
https://doi.org/10.1515/prolas-2016-0056
https://doi.org/10.1515/prolas-2016-0056
Autor:
Aija Melngaile, Daina Kārkliņa
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 67, Iss 4-5, Pp 340-349 (2013)
The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Cri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::027a6cc2c33064ca825a64cc2df87ef0
https://doaj.org/article/3a3f813b82954e37b0887b5dd1cf9794
https://doaj.org/article/3a3f813b82954e37b0887b5dd1cf9794
Autor:
Daina Kārkliņa, Gaļina Zvaigzne
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 67, Iss 4-5, Pp 329-333 (2013)
Citrus fruit or juice can be an excellent source of health-promoting substances at breakfast. A 150-200 ml glass of orange juice daily provides many nutrients required for good human health. As has been reported, vitamin C, thiamine (vitamin B1), rib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2efa4261c471d0bfc024e2bbe6fde730
https://doi.org/10.2478/prolas-2013-0061
https://doi.org/10.2478/prolas-2013-0061
Autor:
Daina Kārkliņa, Maija Kronberga
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 67, Iss 4-5, Pp 367-372 (2013)
Mūsdienu cilvēka uzturs nav sabalansēts, jo ar pārtikas produktiem uzņemtais šķiedrvielu un polinepiesātināto taukskābju daudzums ir nepietiekams. Sabalansētu uzturu nodrošināt cilvēkam ir vieglāk, savu diētu papildinot ar uztura bag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::901767113107fc46b19ceea8c3357534
https://doaj.org/article/96cca425ec37405097b5163cf7cccfe7
https://doaj.org/article/96cca425ec37405097b5163cf7cccfe7
Publikováno v:
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences, Vol 67, Iss 2, Pp 167-173 (2013)
Pears usually are used as ingredients in the production of fresh-cut fruit salads. Fruit browning in the food industry is one of the main problems, and therefore, different anti-browning inhibitors are used to maintain the quality of fresh-cut pears.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53c5f7d84e6387cd065c985f4c167c0e
https://doaj.org/article/90b165c092454e2f9f257fb493a6dd57
https://doaj.org/article/90b165c092454e2f9f257fb493a6dd57