Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Agne Vasiliauskaite"'
1
Akademický článek
Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage
Autor: Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova, Loreta Serniene
Publikováno v: Microorganisms, Vol 12, Iss 9, p 1832 (2024)
Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a pro
Externí odkaz: https://doaj.org/article/b31b6ff28eba4ac6b8145da61d12cc10
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2
Akademický článek
Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance
Autor: Agne Vasiliauskaite, Justina Mileriene, Beatrice Kasparaviciene, Elvidas Aleksandrovas, Epp Songisepp, Ida Rud, Lars Axelsson, Sandra Muizniece-Brasava, Inga Ciprovica, Algimantas Paskevicius, Jurgita Aksomaitiene, Ausra Gabinaitiene, Dainius Uljanovas, Violeta Baliukoniene, Liis Lutter, Mindaugas Malakauskas, Loreta Serniene
Publikováno v: Microorganisms, Vol 11, Iss 3, p 557 (2023)
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was
Externí odkaz: https://doaj.org/article/a517e2f3735f4d6ebfd55a666da05864
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3
Akademický článek
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
Autor: Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
Publikováno v: Foods, Vol 11, Iss 21, p 3353 (2022)
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrat
Externí odkaz: https://doaj.org/article/ab2a5b96cc07493db8d603a729f3ce95
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4
Akademický článek
Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese
Autor: Justina Mileriene, Loreta Serniene, Kristina Kondrotiene, Valentini Santarmaki, Yiannis Kourkoutas, Agne Vasiliauskaite, Lina Lauciene, Mindaugas Malakauskas
Publikováno v: Foods, Vol 11, Iss 9, p 1311 (2022)
Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viab
Externí odkaz: https://doaj.org/article/10ad5f6e593040e4bb477966410f58c6
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Plný text Recenzováno Digitální knihovna AV ČR
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