Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Anastassia Bljahhina"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100206- (2022)
Growing interest in plant-based alternative products offers hope for a more sustainable future. Oat and pea are among the most potential raw materials, due to their nutritional value and their widespread growth. However, one of the key issues with th
Externí odkaz:
https://doaj.org/article/60eb187380254d02a138e2ee0294c1f2
Publikováno v:
Foods, Vol 12, Iss 11, p 2164 (2023)
The number of plant-based dairy alternative products on the market is growing rapidly. In the case of soybean-based yoghurt alternatives, it is important to trace the content of saponins, the phytomicronutrients with a disputable health effect, which
Externí odkaz:
https://doaj.org/article/5708020ddf994db18fadd38897d01833
Autor:
Anastassia Bljahhina, Dmitri Pismennõi, Tiina Kriščiunaite, Maria Kuhtinskaja, Eeva-Gerda Kobrin
Publikováno v:
Foods, Vol 12, Iss 5, p 991 (2023)
This work presents the sample extraction methods for solid and liquid sample matrices for simultaneous quantification of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins: avenacoside A, avenacoside B, 26-desglucoavenacoside A, and saponin B
Externí odkaz:
https://doaj.org/article/2de523c01f5646a2961aec81cdff886f
Autor:
Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
Publikováno v:
Foods, Vol 12, Iss 1, p 155 (2022)
The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and
Externí odkaz:
https://doaj.org/article/3d78f87161824e15a28078ace3113e1a