Amats

• Pārtikas institūts - docente; zinātniskā asistente (56)

Pieņemšanas laiki

• T 13:30 - 14:15, Mācību virtuve, Lielā iela 2
  Kā arī citā laikā pēc vienošanās.

Studiju kursi

• Ēdienu gatavošanas tehnoloģija

Zinātniskās publikācijas

2023
• Dehydrated sauerkraut juice in bread and meat applications and bioaccessibility of total phenol compounds after in vitro gastrointestinal digestion / Liene Jansone, Zanda Kruma, Kristine Majore, Solvita Kampuse
• Evaluation of chemical and sensory characteristics of sauerkraut juice powder and its application in food / Liene Jansone, Zanda Kruma, Evita Straumite
2022
• Dehydrated and concentrated sauerkraut juice in food and cosmetics applications / Liene Jansone, Zanda Krūma, Solvita Kampuse
• Quality parameters of horizontally spray-dried fermented cabbage juice = Horizontālā tipa izsmidzināšanas kaltē iegūtā skābētu kāpostu sulas pulvera kvalitatīvie rādītāji / Liene Jansone, Solvita Kampuse, Zanda Krūma, Ivo Līdums
2021
• Evaluation of physical and chemical composition of concentrated fermented cabbage juice / Liene Jansone, Solvita Kampuse, Zanda Krūma, Ivo Lidums
• Evaluation of physical and chemical composition of fresh, fermented and dehydrated fermented cabbage juice / Liene Jansone, Solvita Kampuse, Zanda Krūma
2020
• Effect of vacuum evaporation on chemical composition and physical parameters of fermented cabbage juice / L. Jansone, S. Kampuse, Z. Kruma
• Characterization of the quality parameters of dehydrated fermented cabbage juice / L. Jansone, S. Kampuse, Z. Krūma, I. Līdums
• Sauerkraut juice powder chemical and physical properties / L. Jansone, S. Kampuse, Z. Kruma
2019
• Comparison of chemical composition of fresh cabbage and sauerkraut juice / Liene Jansone, Solvita Kampuse
• Comparison of chemical composition of fresh and fermented cabbage juice / Liene Jansone, Solvita Kampuse