Amats

• Pārtikas institūts - docente

Pieņemšanas laiki

• Pk 14:30 - 15:30, PTF 221. kab.
  iepriekš piesakoties

Studiju kursi

• Augļu un dārzeņu pārstrādes tehnoloģijas
• Pārtikas produktu struktūrmehāniskās īpašības
• Pētījuma metodoloģija pārtikas zinātnē
• Pārtikas alerģija un nepanesamība

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
2022
• Nutritional composition of plant-based texture: modified foods for dysphagia patients = Uzturvielu sastāva analīze augu bāzes disfāgijas pacientiem pielāgotās struktūras produktos / Solvita Kampuse, Liene Ozola, Zanda Krūma, Dace Kļava, Ruta Galoburda, Evita Straumīte, Inese Siksna
• 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
• Concentration of bioactive and mineral compounds in enteral tube feed products made of plant-based ingredients = Bioaktīvo savienojumu un minerālvielu saturs augu valsts izejvielu bāzes enterālā uztura produktos / Liene Ozola, Solvita Kampuse
2021
• Yield quality of vertically grown strawberries in greenhouse and open area / K. Kampuss, I. Sivicka, D. Sergejeva, S. Kampuse
• Evaluation of physical and chemical composition of fresh, fermented and dehydrated fermented cabbage juice / Liene Jansone, Solvita Kampuse, Zanda Krūma
• Texture changes in plant-based products for dysphagia consumption / Liene Ozola, Ruta Galoburda, Solvita Kampuse
• Influence of different coffee brewing methods on the biochemical composition of fruit juice and coffee drink / Klinta Kārkliņa, Solvita Kampuse
• Evaluation of physical and chemical composition of concentrated fermented cabbage juice / Liene Jansone, Solvita Kampuse, Zanda Krūma, Ivo Lidums
2020
• Evaluation of plant-based texture-modified foods for dysphagia / S. Kampuse, L. Ozola, Z. Krūma, D. Kļava, R. Galoburda, E. Straumite
• Pētījumi par barības šķīdumu ietekmi uz zemeņu augšanu un ražas parametriem / Kaspars Kampuss, Solvita Kampuse, Irina Sivicka, Daiga Sergejeva, Reinis Štelmahers, Ingrīda Augšpole
• Influence of different coffee brewing methods on biochemical composition of fruit juice and coffee drink / K. Kārkliņa, S. Kampuse
• Content of bioactive and mineral compounds in enteral tube feed products made from plant-based ingredients / L. Ozola, S. Kampuse
• 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
• Pētījumi par barības šķīdumu ietekmi uz zemeņu augšanu un ražas parametriem = Research about effect of different nutrient solutions on strawberry growth and yield parameters / Kaspars Kampuss, Solvita Kampuse, Irina Sivicka, Daiga Sergejeva, Reinis Štelmahers, Ingrīda Augšpole
2019
• Evaluation of quality indicators for dried melons from Uzbekistan / Martins Sabovics, Shakhista Ishiyazova, Lolita Tomsone, Solvita Kampuse, Hait Tilavov, Toshtemir Ostonakulov
• 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
• The evaluation of organically grown apple cultivars for special diet puree production / Solvita Kampuse, Zanda Kruma, Dace Klava, Liene Ozola, Ruta Galoburda, Evita Straumite
• The influence of processing and storage conditions on quality parameters of pumpkin puree / Solvita Kampuse, Lolita Tomsone, Dace Klava, Liene Ozola, Ruta Galoburda
• Mineral and bioactive compound content in plant-based protein - enriched purenes / Liene Ozola, Solvita Kampuse
2018
• Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products / D. Kļava, S. Kampuse, L. Tomsone, T. Kince, L. Ozola
• Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products / D. Kļava, S. Kampuse, L. Tomsone, T. Kince, L. Ozola
• The comparison of gooseberry biochemical composition in different ripening stages / S. Kampuse, Z. Kruma, K. Dorofejeva, E. Ungure, K. Kampuss
• Crispbreads with carrot and pumpkin processing by-products = Burkānu un ķirbju pārstrādes blakusproduktu izmantošana sausmaizīšu ražošanā / Daiga Konrade, Dace Kļava, Ilze Grāmatiņa, Solvita Kampuse, Tatjana Kince
• The influence of drying technology to the amount of bioactive compounds in Jerusalem artichoke (Helianthus tuberosus L.) by-products / Liene Ozola, Solvita Kampuse
• Influence of heat treatment methods on bioactive compound concentrations in pumpkin – guelder rose (Viburnum opulus) sauces = Termiskās apstrādes metožu ietekme uz ķirbju–irbeņu (Viburnum opulus) mērču uzturvielu sastāvu / Liene Ozola, Solvita Kampuse
• The influence of drying method to the changes of bioactive compounds in lingonberry by-products / L. Ozola, S. Kampuse
• The influence of thermal processing technologies on enteral food shelf-life / Liene Ozola, Solvita Kampuse
• Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes / R. Zarins, Z. Kruma, L. Tomsone, S. Kampuse, I. Skrabule, I. H. Konosonoka
• The influence of processing technology to the quality parameters of pumpkin puree during shelf life / Solvita Kampuse, Lolita Tomsone, Dace Kļava, Liene Ozola
• Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes / R. Zarins, Z. Kruma, L. Tomsone, S. Kampuse, I. Skrabule, I. H. Konosonoka
2017
• Kaltēšanas ietekme uz aroniju spiedpalieku bioloģiski aktīvajiem savienojumiem = Effect of drying on the biologically active compounds of aronia / Lolita Tomsone, Solvita Kampuse, Tatjana Ķince
• Effect of high hydrostatic pressure treatment on shelf life of strawberry, orange, rose hip and honey smoothie / Ruta Galoburda, Agustin Lara Torres, Solvita Kampuse, Zanda Kruma
• The effect of high-pressure processing on enteral food made from fresh and semi-finished ingredients / Liene Ozola, Solvita Kampuse, Ruta Galoburda
• The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients / Liene Ozola, Solvita Kampuse, Ruta Galoburda
• The content of bioactive compounds in pumpkin purée prepared with different production technologies / Liene Ozola, Solvita Kampuse, Lolita Tomsone
• The influence of drying method on chemical composition and health promoting properties of chokeberry pomace / Solvita Kampuse, Lolita Tomsone, Tatjana Kince, Linda Romanova
• Bioactive compounds in potatoes: effect of peeling and frying / Reinis Zarins, Zanda Kruma, Lolita Tomsone, Solvita Kampuse
• Optimisation of biologically active compounds extraction from chokeberries marc using response surface methodology / Zanda Kruma, Dina Freitas, Solvita Kampuse, Lolita Tomsone, Tatjana Kince
• Vacuum cooking (cook-vide) as a potential food processing method for obtaining microbiologically safe products / Liene Ozola, Solvita Kampuse
• The evaluation of Jerusalem artichoke (Heliantus tuberosus L.) puree (preliminary research) / Liene Ozola, Solvita Kampuse
• Quality parameters of pumpkin puree enriched with pumpkin (‘Butternut Waltham’) byproducts / Solvita Kampuse, Liene Ozola
• Chamomile, calendula, mint and yarrow tea beverage production / Una Ozoliņa, Solvita Kampuse
• The effect of vacuum cooking on enteral food made from fresh and semi-finished ingredients / Liene Ozola, Solvita Kampuse
2016
• Effect of lovage phenolics to formation of acrylamide in French fries / S. Kampuse, L. Tomsone, Z. Krūma, M. Šabovics, I. Skrabule
• Crispbread improvement with carrot and pumpkin by-products / D. Konrade, D. Klava, I. Gramatina, S. Kampuse, T. Kince
• Effect of lovage phenolics to formation of acrylamide in French fries / S. Kampuse, L. Tomsone, Z. Krūma, M. Šabovics, I. Skrabule
• Integrated assessment on varieties of Viburnum opulus / Liene Ozola, Solvita Kampuse, Ingmārs Cinkmanis, Jana Apše
• The influence of heat treatment methods on the nutrition composition of guelder rose (Viburnum opulus) – pumpkin sauces / L. Ozola, S. Kampuse
• Impact of aromatic plant extracts on the formation of acrylamide in French fries / Zanda Kruma, Anita Maksima, Solvita Kampuse, Lolita Tomsone, Martins Sabovics, Ilze Skrabule
• Comparative evaluation of lovage and horseradish phenolic extracts for acrylamide reduction in food / A. Maksima, Z. Kruma, I. Cinkmanis, S. Kampuse, L. Tomsone, E. Ivanisova
2015
• Quality parameters of wheat bread enriched with pumpkin (Cucurbita Moschata) by-products / Solvita Kampuse, Liene Ozola, Evita Straumite, Ruta Galoburda
• The evaluation of physical parameters of gooseberries using different pretreatment technologies and packaging materials / S. Muizniece-Brasava, L. Dukalska, S. Kampuse, I. Murniece, S. Savri, I. Dabina-Bicka
• The nutritional quality of rowanberry fruits of different cultivars and hybrids / Elga Berņa, Solvita Kampuse, Inese Drudze
• The influence of pretreatment technology and packaging material on the quality of fresh gooseberries during storage / S. Kampuse, S. Muizniece-Brasava, Z. Kruma, M. Sabovics, S. Savri, K. Ruse
• The structural properties of puffed breakfast cereals with plant based fibre additives / Dace Klava, Vitalijs Radenkovs, Daiga Konrade, Solvita Kampuse, Tatjana Rakcejeva, Jekaterina Litvinova
• Quality parameters of wheat bread enriched with pumpkin (Cucurbita moschata duchesne ex poiret) by-products / S. Kampuse, L. Ozola, E. Straumite, R. Galoburda
2014
• The influence of pre-treatment method on the fat content decrease in french fries / Solvita Kampuse, Aleksandrs Jefimovs, Tatjana Rakcejeva
• The influence of gelling agent on the quality of non-sugar marmalade candies / Anastasija Kutaceva, Solvita Kampuse
• The influence of pre-treatment method on the fat content decrease in french fries / Solvita Kampuse, Aleksandrs Jefimovs, Tatjana Rakcejeva
2013
• Evaluation of rowanberry and rowanberry-pumpkin sauces = Pīlādžu un pīlādžu-ķirbju mērču novērtējums / Elga Berņa, Solvita Kampuse, Evita Straumīte, Irisa Mūrniece
• LLU zinātnieki pēta labākos dabīgo marmelāžu pagatavošanas un uzglabāšanas veidus : [par LLU PTF pētījumu] / Solvita Kampuse
• Koksne pārvēršas tomātos : [par ķekaru tomātu audzēšanu] / Solvita Kampuse
• Kā izmantot ķirbjus pārstrādes produktu ieguvei? / Solvita Kampuse
• The suitability of potato cultivars in production of chips and sticks by using microwave-vacuum dryer / Solvita Kampuse, Kristaps Siljanis, Tatjana Rakcejeva, Irisa Murniece
2012
• Vitamīni augļos un ogās / E. Berņa, S. Kampuse, K. Kampuss
• Gooseberry (Ribes grossularia L.) genetic resources in Latvia / K. Kampuss, S. Strautina, S. Kampuse, I. Krasnova
• The suitability of different rowanberry cultivars for production of fruit marmalade / Elga Berna, Solvita Kampuse, Evita Straumite
• The comparison of pumpkin cultivar chemical composition / S. Kampuse, Z. Kruma, R. Paulovica
• Assessment of pumpkins grown in Latvia for fresh salad and juice production / Evita Straumite, Solvita Kampuse, Ruta Paulovica, Irisa Murniece
2011
• The comparison of quality parameters of conventionally and organically grown potatoes / I. Murniece, S. Kampuse, Z. Kruma, E. Ungure, I. Skrabule, S. Bumane, A. Vaivode
• The comparison of quality parameters of conventionally and organically grown potatoes / I. Murniece, S. Kampuse, Z. Kruma, E. Ungure, I. Skrabule, S. Bumane, A. Vaivode
• The comparison of gooseberry biochemical composition in different ripening stages / S. Kampuse, K. Kampuss, Z. Kruma, K. Dorofejeva, E. Ungure
• Influence of active packaging on the shelf life of apple-black currant marmalade candies / Sandra Muizniece-Brasava, Lija Dukalska, Solvita Kampuse, Irisa Murniece, Martins Sabovics, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi
2010
• Packaging technology influence on the shelf life extension of fresh raspberries / D. Seglina, I. Krasnova, G. Heidemane, S. Kampuse, L. Dukalska, K. Kampuss
2009
• Biochemical composition and antiradical activity of Rowanberry (Sorbus L.) cultivars and hybrids with different Rosaceae L. cultivars = Pīlādžu (Sorbus L.) šķirņu un to hibrīdu ar citiem Rosaceae L. augļaugiem antioksidatīvā aktivitāte un bioķīmiskais sastāvs / Kaspars Kampuss, Solvita Kampuse, Elga Berņa, Zanda Krūma, Inta Krasnova, Inese Drudze
• Chemical composition of highbush blueberry cultivars / Solvita Kampuse, Elga Sne, Dace Sterne, Inta Krasnova
2008
• Evaluation of B group vitamin content in juices with hydrolysed oat flake soluble fraction / Ilze Gramatina, Evita Straumite, Solvita Kampuse, Dalija Segliņa, Viesturs Kreicbergs
2007
• Red and white currant genetic resources in Latvia / K. Kampuss, S. Strautina, S. Kampuse