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Paalme, Toomas - supervisor

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items found: 34

1. Õlleraba väärindamine tahkefaasilisel fermentatsioonil. Valorization of brewer’s spent grain by solid state fermentation Aasma, Linda31.05.2022 master's theses
2. Vitamiinide kadu õunamahla tootmisprotsessis. The loss of vitamins during the apple juice production Bljahhina, Anastassia08.06.2017 master's theses
3. Austerserviku (Pleurotus ostreatus) kultiveerimine eostest viljakehani. Cultivation of gray oyster (Pleurotus ostreatus) from spores to fruiting body Carlos-Christian Künnapas18.01.2023 bachelor's theses
4. Forellimarja säilivuse määramine. Determination of shelf life of trout caviar De Oliveira Guarilha, Tiina11.06.2014 master's theses
5. Üllo toime veini sensoorsetele omadustele ja sulfiti sisaldusele. Impact of Üllo purifier treatment on sensory properties and sulfite concentration of wine. Hammelberg, Anett07.06.2018 bachelor's theses
6. Keedukatlad suurköögis. Cooking Kettles in Centralised Kitchens Järv, Kreete23.01.2017 master's theses
7. Suhkru ja ligniini määramine õlle- ja seenerabas. Determination of sugar and lignin in spent grain before and after fermentation Karpenko, Anastasia07.06.2024 bachelor's theses
8. Identification of Aroma Compounds in Food Using SPME-GC/MS and GC-Olfactometry. Aroomiühendite määramine toidus kasutades SPME-GC/MS ja GC-olfaktomeetriat Kaseleht, Kristel25.05.2012 dissertations
9. Effect of changing environmental conditions on the fermentative growth of Saccharomyces cerevisiae S288C: Auxo-accelerostat study Kasemets, Kaja16.06.2006 dissertations
10. Applications of 15N-labeled Yeast Hydrolysates in Metabolic Studies of Lactococcus lactis and Saccharomyces cerevisiae. 15N-märgistatud pärmihüdrolüsaatide rakendused Lactococcus lactise ja Saccharomyces cerevisiae ainevahetuse uurimisel Kevvai, Kaspar27.05.2016 dissertations
11. Naturaalse mee baasil spordigeeli valmistamine. Production of the natural honey-based sports gel Kirss, Kristi Mari10.06.2014 bachelor's theses
12. Food Category Appraisal Using Sensory Methods. Toidukategooriate väärindamine, kasutades sensoorseid meetodeid Koppel, Kadri15.12.2011 dissertations
13. Valgujoogid. Protein beverages Kotsalainen, Robert23.01.2019 bachelor's theses
14. Piima seerumi valgu-laktoosi süsteemi pinna reoloogia - mõju pihustuskuivatatud osakeste morfoloogiale. Surface rheology of milk serum protein-lactose system - impact on particle morphology after spray drying Kraft, Kadri08.06.2016 master's theses
15. Identification and Characterization of Bioactive Peptides with Antimicrobial and Immunoregulating Properties Derived from Bovine Colostrum and Milk. Antimikroobsete ja immuunsüsteemi stimuleerivate omadustega bioaktiivsete peptiidide identifitseerimine ja karakteriseerimine lehma piimast ja kolostrumist Kütt, Mary-Liis31.03.2015 dissertations
16. Levinumate Läänemere makrovetikate Oomega-3 rasvhapete sisaldus.The omega-3 fatty acid content of the most common Balic seaweeds. Luhila, Õnnela07.06.2018 bachelor's theses
17. Dimetüülsulfiidi kontsentratsiooni sõltuvus õlles virde aurustumisprotsendist. Effect of wort boiling on dimethyl sulfide concentration in beer Metsik, Mari-Liis11.06.2014 master's theses
18. Rye sourdough fermentation and bread stability. Rukkitaigna hapendamine ja leiva vananemine Mihhalevski, Anna29.11.2012 dissertations
19. Süsivesikute ja glütserooli sisaldus Eestis turustatavates pudeliõludes. Content of carbohydrate and glycerol in bottled beers on Estonian market Mikk, Roberta06.06.2023 bachelor's theses
20. Vedelkromatograafia kasutamine õlle pruulimisprotsessi uurimisel. Application of Liquid Chromatography in Beer Brewing Studies Noor, Britta11.06.2019 bachelor's theses
21. GSH analüüsi meetodite võrdlus. Comparison of GSH determination methods Oganesjan, Lusine19.01.2016 bachelor's theses
22. Mee liigi ja pärmi tüve mõju mõdu kääritamisprotsessis. Mead fermentation: effect of honey and yeast varieties Pisa, Leho09.06.2015 master's theses
23. Keeduvorstide koostise ja toitumisalase teave analüüs. Analysis of composition and nutritional characteristics of cooked sausages Rei, Merike09.06.2015 bachelor's theses
24. Application of Gas Chromatography-Olfactometry (GC-O) and Correlation with Sensory Analysis. Gaaskromatograaf-olfaktomeetri (GC-O) rakendusvõimalused ja korreleerimine sensoorse analüüsiga Rosenvald, Sirli24.11.2017 dissertations
25. Õlle kääritusaste, selle mõõtmine, määramine ja prognoosimine. Degree of fermentation of beer, its measuring, determining, and forecasting Sameli, Margit08.06.2016 master's theses

items found: 34

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