Ilga Gedrovica

Ilga Gedrovica
Latvia University of Life Sciencies and Technologies · Faculty of Food Science

Dr.sc.ing.

About

10
Publications
1,655
Reads
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23
Citations
Citations since 2016
4 Research Items
18 Citations
201620172018201920202021202201234567
201620172018201920202021202201234567
201620172018201920202021202201234567
201620172018201920202021202201234567
Introduction
Edible insects, Protein
Additional affiliations
September 2008 - November 2016
Latvia University of Agriculture
Position
  • Senior Researcher

Publications

Publications (10)
Article
Peas (Pisum sativum L.) are a good source of protein, dietary fibre, and certain minerals, thus making them valuable nutrients in human diet. Unfortunately, peas are not commonly used in human diet due to their long cooking time. New products should be manufactured to increase the presence of peas in human diet. In order to make the grey peas easie...
Article
Full-text available
Legumes are an important source of protein for the human diet. Still they are underutilized mainly because they have a long preparation time, even when the protein content is higher than in grains. In order to make legumes more utilized, snacks from different legume flours were made using a twin screw extrusion cooker. In this paper, extruded snack...
Conference Paper
Full-text available
From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those...
Article
Full-text available
Non-starch polysaccharides (NSP) constitute the main part of dietary fiber (DF). There are two kinds of NSP - insoluble and soluble. Most plant foods contain both types although proportions vary. A good source of NSP/fiber is Jerusalem artichoke (Helianthus tuberosus L.), vegetable - rich in fiber, vitamins and minerals. Jerusalem artichoke (JA) is...
Article
Jerusalem artichoke powder (JAP) from Jerusalem artichoke (Helianthus tuberous L.) roots is a nutritive valuable product that can be used for a healthy product development. The influence of JAP on the quality and degree of liking of cakes was investigated. Sensory evaluation of cakes was realized in two stages: the first - to define the quality att...
Article
Full-text available
Wheat flour products are the most common and traditional foods around the world. Fresh backed products all day long and a w ide variety of pastry products with new flavors, shapes, and sizes are some of the consumers' demands (Rossell, 2010). The perennial vegetable plant Helianthus tuberosus L. (Jerusalem artichoke) is an interesting plant regardi...

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Project