Cite

Cinkmanis, I. (2014). Untraditional raw materials for beer production. Doctoral dissertation. Latvia University of Agriculture, Jelgava, Latvia. 51 pp. http://llufb.llu.lv/dissertation-summary/Beverage_industry/Ingmars_Cinkmanis_prom_darba_kopsavilkums_2014_LLU_PTF. Search in Google Scholar

Deyse, G. P., Correa, M. L., Rocha-Leao, M. H. (2013). Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis. Braz. Arch. Biol. Technol., 56 (6). Available from: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017 (last accessed 2 April 2018). Search in Google Scholar

Fang, Z., Bhandari, B. (2010). Encapsulation of polyphenols: Review. Trends Food Sci. Technol., 21, 510–523.10.1016/j.tifs.2010.08.003 Search in Google Scholar

Ghio, S., Barresi, A. A., Rovero, G. (2000). A comparison of evaporative and conventional freezing prior to freeze-drying of fruits and vegetables. Food Bioprod. Proc., 4, 187–192.10.1205/09603080051065287 Search in Google Scholar

Hammami, C., René, F. (1997). Determination of freeze-drying process variables for strawberries. J. Food Eng., 32 (2), 133–154.10.1016/S0260-8774(97)00023-X Search in Google Scholar

Khalloufi, S., Ratti, C. (2003). Quality deterioration of freeze-dried foods as explained by their glass transition temperature and internal structure. J. Food Sci., 68 (3), 892–903.10.1111/j.1365-2621.2003.tb08262.x Search in Google Scholar

Marques, L. G., Silveira, A. M., Freire, J. T. (2006). Freeze-drying characteristics of tropical fruits. Drying Technol., 24 (4), 457–463.10.1080/07373930600611919 Search in Google Scholar

Munin, A., Edwards-Levy, F. (2011). Encapsulation of natural polyphenolic compounds: Review. Pharmaceutics, 3 (4), 793–829.10.3390/pharmaceutics3040793385705924309309 Search in Google Scholar

Sabovics, M., Straumite, E., Galoburda, R., Kronberga, A. (2010). Analysis of volatile compounds in flour blend from non-traditional cereals in Latvia. In: Proceedings of International Conference on Food Innovation “FoodInnova 2010”, Valencia, Spain, 25–29 October. Fito, P., Toldra, F. (eds.), p. 4 [CD-ROM]. Search in Google Scholar

Sabovics, M., Straumite, E., Ruse, K., Galoburda, R. (2013). Volatile compounds evaluation of Triticale (Triticosecale wittmack) flour blend dough in fermentation process. In: Proceedings of FaBE2013 (Food and Biosystems Engineering) International Conference, Volume II, Skiathos Island, Greece, 30 May–2 June, pp. 23–32. Search in Google Scholar

Wojdylo, A., Figiel, A., Oszmianski, J. (2009). Effect of drying methods with the application of vacuum microwaves on bioactive compounds, color and antioxidant activity of strawberry fruits. J. Agricult. Food Chem., 57, 1337–1343.10.1021/jf802507j19170638 Search in Google Scholar

Wu, R., Frei, B., Kennedy, J. A., Zhao, Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of Marion and evergreen black berries. LWT-Food Sci. Technol., 43, 5165–5170.10.1016/j.lwt.2010.04.002 Search in Google Scholar

eISSN:
1407-009X
Idioma:
Inglés
Calendario de la edición:
6 veces al año
Temas de la revista:
General Interest, Mathematics, General Mathematics