Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rain Kuldjärv"'
Autor:
Maret Andreson, Jekaterina Kazantseva, Esther Malv, Rain Kuldjärv, Reimo Priidik, Mary-Liis Kütt
Publikováno v:
Foods, Vol 12, Iss 19, p 3545 (2023)
The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbi
Externí odkaz:
https://doaj.org/article/6fa886ddd6884cfa9ec991ab5d763184
Publikováno v:
Foods, Vol 12, Iss 9, p 1777 (2023)
Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana
Externí odkaz:
https://doaj.org/article/f4677012282d43678dd3ceda96163aad
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01953- (2019)
This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlo
Externí odkaz:
https://doaj.org/article/1f632a411eb54e77ada0def11a02a39a
Publikováno v:
Foods, Vol 9, Iss 10, p 1401 (2020)
European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple
Externí odkaz:
https://doaj.org/article/538e2c246dc54765acbfcd0f1ec1c78e
Autor:
Maret Andreson, Jekaterina Kazantseva, Rain Kuldjärv, Esther Malv, Helen Vaikma, Aleksei Kaleda, Mary-Liis Kütt, Raivo Vilu
Publikováno v:
International journal of food microbiology. 373
The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and flavoured kombuchas. Our research aimed to characterise the chemical, microbial, and sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec134960321b564b959db1faf07d3645
https://pubmed.ncbi.nlm.nih.gov/35567890
https://pubmed.ncbi.nlm.nih.gov/35567890
Publikováno v:
Food Chemistry. 286:204-215
The aim of this research was to study the potential of malolactic fermentation to modify the composition of the juices of sea buckthorn, chokeberry and lingonberry. Juices were prepared with and without pectinolytic enzyme treatment, followed by ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9875ce75c451b3bb708ecad9ab08e3bc
https://doi.org/10.1016/j.foodchem.2019.01.189
https://doi.org/10.1016/j.foodchem.2019.01.189
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01953-(2019)
Heliyon
Heliyon
This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63197209eb77ac29ef32e7e1ffa14381
http://www.sciencedirect.com/science/article/pii/S240584401835607X
http://www.sciencedirect.com/science/article/pii/S240584401835607X
Autor:
Kadri Koppel, Aussama Soontrunnarudrungsri, Loreida Timberg, Edgar Chambers, Toomas Paalme, Suntaree Suwonsichon, Rain Kuldjärv
Publikováno v:
Journal of Aquatic Food Product Technology. 23:552-566
The aim of the study was to describe and evaluate competitiveness of Estonian spice-cured sprat products in Estonia and Thailand. Sample A was saltiest, Sample B had lowest overall spiciness, and Sample C had highest pepper flavor and sour taste inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09a0381e5cb4c89a864a5c7a0053250e
https://doi.org/10.1080/10498850.2012.735748
https://doi.org/10.1080/10498850.2012.735748
Publikováno v:
Journal of Aquatic Food Product Technology. 23:129-145
Spice-cured sprat products from fresh and frozen-thawed fish from two different catch years were prepared in glass and plastic packaging. Sensory attributes of the spice-cured sprats correlated well with free amino acid content and storage and loss m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0fb9fb16d0d53cbe6a1054c4132a6b1
https://doi.org/10.1080/10498850.2012.700003
https://doi.org/10.1080/10498850.2012.700003
Publikováno v:
Food chemistry. 233
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::406e6d5f1ebe2953b12bf05fd4af999f
https://pubmed.ncbi.nlm.nih.gov/28530577
https://pubmed.ncbi.nlm.nih.gov/28530577