Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Agnė Jankauskienė"'
Autor:
Agnė Jankauskienė, Aistė Kabašinskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Sigita Kerzienė, Vytautė Starkutė, Elena Bartkienė, Monika Zimkaitė, Ignė Juknienė, Paulina Zavistanavičiūtė
Publikováno v:
Insects, Vol 15, Iss 8, p 603 (2024)
The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%,
Externí odkaz:
https://doaj.org/article/4832860224554b7799893fb0f8d4cdc3
Autor:
Agnė Jankauskienė, Sandra Kiseliovienė, Dominykas Aleknavičius, Ieva Miliūnaitė, Sigita Kerzienė, Žydrūnė Gaižauskaitė, Ignė Juknienė, Paulina Zaviztanavičiūtė, Aistė Kabašinskienė
Publikováno v:
Foods, Vol 13, Iss 10, p 1451 (2024)
With the world’s population continuing to grow, ensuring sustainable protein sources for everyone is becoming increasingly challenging. Despite meat being considered unsustainable, people find it challenging to abstain from consuming it. However, o
Externí odkaz:
https://doaj.org/article/257972e0459f4a65a32e15d7fdbd9033
Autor:
Agnė Jankauskienė, Dominykas Aleknavičius, Vaida Andrulevičiūtė, Ernestas Mockus, Elena Bartkienė, Ignė Juknienė, Sandra Kiseliovienė, Paulina Zavistanavičiūtė, Gintarė Zaborskienė, Aistė Kabašinskienė
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2744 (2024)
Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals and humans. Hence, our investigation was aimed at e
Externí odkaz:
https://doaj.org/article/ed3567c8bf4e406b99552fe40c792bb8
Autor:
Agnė Jankauskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Šarūnas Antanaitis, Rimvydas Falkauskas, Marijona Šumskienė, Ignė Juknienė, Aistė Kabašinskienė
Publikováno v:
Foods, Vol 13, Iss 3, p 365 (2024)
Every year, over 30% of food production is wasted. However, promoting a sustainable food supply not only fosters economic stability in agriculture and the food industry, but also safeguards precious natural resources and ensures universal food access
Externí odkaz:
https://doaj.org/article/295ee6b0845a45c58807f6a0e3328d61
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13142 (2023)
Our previous research has indicated that bioactive protein hydrolysates derived from porcine by-products possess the potential to be utilized in the production of functional additives and food supplements. The objective of this investigation was to a
Externí odkaz:
https://doaj.org/article/bfe62a8e038c40b18f3cf983a1fde423
Autor:
Ignė Juknienė, Gintarė Zaborskienė, Agnė Jankauskienė, Aistė Kabašinskienė, Gintarė Zakarienė, Saulius Bliznikas
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12984 (2022)
The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for processing, although they meet hygiene requirements and are s
Externí odkaz:
https://doaj.org/article/e39ab0d66fb3491cb4180ebd9364aa14
Autor:
Ignė Juknienė, Anita Stepankevičienė, Sonata Gustiene, Agnė Jankauskienė, Joana Salomskiene, Reda Riešutė, Artūras Stimbirys, Gintarė Zaborskienė
The results show that seven types of N-nitrosamines: N-nitrosodiethylamine (NDEA), N-Nitrosopiperidine (NPIP), N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA) and N-nitrosodiphen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcda1ca64d4fb0b07ee7ed8ea3cb3caa
Autor:
Ignė Juknienė, Anita Stepankevičienė, Sonata Gustienė, Agnė Jankauskienė, Gintarė Zaborskienė, Artūras Stimbirys, Reda Riešutė, Joana Šalomskienė, Mireta Reminaitė, Galina Garmienė
Publikováno v:
SSRN Electronic Journal.