Research areas | Valortecherachair

Research

Sustainable food production

Extraction of polyphenols (including flavonoids) from sea-buckthorn extracts using UAE and different solvents.
Extraction of polyphenols (including flavonoids) from rhubarb extracts using UAE and different solvents.

Sustainable food production / Food

Chemistry

Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia.
Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers.
Amperometric method for the determination of cellulolytic activity and its optimization using response surface method.
Extraction of oil fraction from quince wine by-product.

Food Science and Technology

Dietary fiber from underutilized plant resources-a positive approach for valorization of fruit and vegetable waste.
Valorization of sea buckthorn pomace through the optimization of ultrasonic-assisted extraction of soluble dietary fiber using response surface methodology.
Valorization of sea buckthorn pomace to obtain bioactive carotenoids valorization using green extraction techniques such as ultrasonic and microwave-assisted extractions synergized with green solvents such as edible oils (corn and olive oils).
Extraction of bioactive compounds (pigments) from gooseberries (red and green), black currant, potato peel using green extraction techniques (microwave and ultrasonic-assisted extractions synergized with green solvents (edible corn and olive oils).
Fortification of soluble dietary fiber - preparation of fiber-rich stir type yogurt by utilization of soluble dietary fiber extracted from sea buckthorn pomace.
Valorization of Rhubarb winery wastes through the ptimization of ultrasonic-assisted extraction of soluble dietary fiber using response surface methodology.
Valorization of berries pomace to obtain bioactive pigments using green extraction techniques (ultrasonic and microwave-assisted extractions will be adopted for extracting bioactive carotenoid pigments.
Extraction of carotenoids from pumpkin peel and pulp: comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil).
Extraction of pigments from gooseberries, rowanberry, chokeberry, rhubarb: comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions) compared with conventional extraction.