Search results for: Inara Opmane

Authors: Rihards Balodis, Inara Opmane

Abstract:

Deep and radical social reforms of the last century-s nineties in many Eastern European countries caused changes in Information Technology-s (IT) field. Inefficient information technologies were rapidly replaced with forefront IT solutions, e.g., in Eastern European countries there is a high level penetration of qualitative high-speed Internet. The authors have taken part in the introduction of those changes in Latvia-s leading IT research institute. Grounding on their experience authors in this paper offer an IT services based model for analysis the mentioned changes- and development processes in the higher education and research fields, i.e., for research e-infrastructure-s development. Compare to the international practice such services were developed in Eastern Europe in an untraditional way, which provided swift and positive technological changes.

Keywords: Computing, data networking, e-infrastructure, IT services.

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Authors: Vita Sterna, Sanita Zute, Inga Jansone, Linda Brunava, Inara Kantane

Abstract:

Grains, including oats (Avena sativa L.), have been recognized functional foods, because provide beneficial effect on the health of the consumer and decrease the risk of various diseases. Oats are good source of soluble fibre, essential amino acids, unsaturated fatty acids, vitamins and minerals. Oat breeders have developed oat varieties and improved yielding ability potential of oat varieties. Therefore, the aim of investigation was to analyze the composition of perspective oat varieties and breeding lines grains grown in different conditions and evaluate functional properties. In the studied samples content of protein, starch, β-glucans, total dietetic fibre, composition of amino acids and vitamin E were determined. The results of analysis showed that protein content depending of varieties ranged 9.70% to 17.30% total dietary fibre 13.66 g100g-1 to 30.17 g100g-1, content of β-glucans 2.7 g100g-1 to 3.5 g100g-1, amount of vitamin E (α-tocopherol) determined from 4 mgkg-1 to 9.9 mgkg-1. The sums of essential amino acids in oat grain samples were determined from 31.63 gkg-1 to 54.90 gkg-1. It is concluded that amino acids composition of husked and naked oats grown in organic or conventional conditions is close to optimal for human health.

Keywords: Amino acids, β-glucans, dietetic fibre, nutrition value.

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