Liene Strauta

Background

About Liene Strauta

I have started my research and bachelor's studies with research on vitamin C changes in differently fermented cabbages and vitamin C stability during storage time of the samples. In my master’s studies I concentrated on grains and their protein stability.My doctoral theses were developed under the project “Eurolegume” where along with my co-workers I analyzed the protein content in different varieties of beans, peas, and cowpeas and later the seed usage in new food products and their nutritional value, and possible changes in protein digestibility due to the Maillard reaction.My team’s task was to find the necessary heat and pressure ratio to extrude beans and peas, and after careful research and experiments we could report of success, enabling further development of new products. As a result we succeeded in developing new sweet and salty products, acceptable to possible consumers. We won two awards in Latvia: the Annual Award in Science of the Latvia Academy of Science (2017) and the award “Sējējs” ( 2018) from the Ministry of Agriculture of the Republic of Latvia, thus affirming that our research is useful to the society and agriculture.