Vol. 66 No. 1 (2015)

Published: 2015-10-27

FOOD CHEMISTRY AND TECHNOLOGY

LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW

D. Klupšaitė, G. Juodeikienė

5-12
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TECHNOLOGICAL PROPERTIES OF DOUGH FROM WHEAT FLOUR AND FERMENTED BRAN

O. Jefremova, V. Radenkovs, D. Kunkulberga, D. Klava

13-18
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FACULTATIVE THERMOPHILIC MICROORGANISMS IN POTATO PRODUCTS IN RETORT PACKAGING

A. Ruzaike, S. Muizniece-Brasava, K. Kovalenko

19-23
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CHEMICAL COMPOSITION OF TOMATOES DEPENDING ON THE STAGE OF RIPENING

Mara Duma, I. Alsina, L. Dubova, I. Erdberga

24-28
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ANTIOXIDANT ACTIVITY IN NETTLE (URTICA DIOICA L.) AND GARDEN ORACHE (ATRIPLEX HORTENSIS L.) LEAVES DURING VEGETATION PERIOD

Solvita Zeipiņa, I. Alsiņa, L. Lepse, M. Dūma

29-33
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SENSORY ASPECTS AND CONSUMER ACCEPTANCE OF CERTAIN LEGUME EXTRUDED SNACKS

L. Strauta, S. Muižniece-Brasava, I. Gedrovica

34-39
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INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA

S. Kalnina, T. Rakcejeva

40-44
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TECHNOLOGY OF ORGANIC MATERIALS

PHYSICAL AND CHEMICAL MODIFICATION OF THE STARCH. A REVIEW

D. Simanavičiūtė

45-54
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TECHNOLOGY OF INORGANIC MATERIALS

SORPTION CAPACITY INCREASING OF SPENT CATALYST ZEOLITE BY USING H2O2 AND ULTRASOUND

D. Vaičiukynienė, A. Kantautas, L. Jakevičius, V. Godvišaitė, J. Mockienė, V. Vaičiukynas

55-59
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