Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Dace Klava"'
Autor:
Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda
Publikováno v:
Foods, Vol 13, Iss 13, p 2077 (2024)
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of
Externí odkaz:
https://doaj.org/article/54d1fc6de54c4ba8854b819650630c6e
Autor:
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Nada M. Boustani, Irina Matran, Krešimir Jakšić, Cristina Chuck-Hernández, Elena Bartkiene, Ilija Djekic, Maria Papageorgiou, Leticia G. Arias, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Dace Klava, Vanessa Ferreira, Emel Damarli, Manuela Ferreira
Publikováno v:
Animals, Vol 14, Iss 11, p 1631 (2024)
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive c
Externí odkaz:
https://doaj.org/article/b254f569cba54071ab5a54fbd63a9809
Publikováno v:
Foods, Vol 12, Iss 24, p 4475 (2023)
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in t
Externí odkaz:
https://doaj.org/article/db31de14944147bc815e576585cea90b
Autor:
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Luísa Cruz-Lopes, Bruno Esteves, Manuela Ferreira, Anabela Fragata, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Elena Bartkiene, Ilija Djekic, Irina M. Matran, Jelena Čulin, Dace Klava, Cristina Chuck-Hernández, Malgorzata Korzeniowska, Nada M. Boustani, Maria Papageorgiou, Bernardo Prieto Gutiérrez, Maša Černelič-Bizjak, Emel Damarli, Vanessa Ferreira
Publikováno v:
Foods, Vol 12, Iss 23, p 4229 (2023)
Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer per
Externí odkaz:
https://doaj.org/article/52b67c4118ab406291cd2a9e728d10b6
Autor:
Carla Henriques, Ana Matos, Madalena Malva, Elena Bartkienė, Ilija Djekić, Monica Tarcea, Marijana Matek Sarić, Maša Černelič-Bizjak, Veronika Dolar, Ayman EL-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Viktória Szűcs, Paula M. R. Correia, Raquel P. F. Guiné
Publikováno v:
Insights into Regional Development, Vol 4, Iss 1, Pp 10-25 (2022)
Food behaviour is governed by different kinds of motivations, some of individual nature and others related with the external food environment. This study investigated the eating motivations in sixteen countries with respect to commercial and marketin
Externí odkaz:
https://doaj.org/article/e36bcb39f35245ca9ee7c094c5de6bc4
Autor:
Marija Ljubičić, Marijana Matek Sarić, Ivo Klarin, Ivana Rumbak, Irena Colić Barić, Jasmina Ranilović, Boris Dželalija, Ana Sarić, Dario Nakić, Ilija Djekic, Małgorzata Korzeniowska, Elena Bartkiene, Maria Papageorgiou, Monica Tarcea, Maša Černelič-Bizjak, Dace Klava, Viktória Szűcs, Elena Vittadini, Dieuwerke Bolhuis, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 12, Iss 4, p 872 (2023)
Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations be
Externí odkaz:
https://doaj.org/article/53910d31f89147fb86adbd7c09ae22c2
Autor:
RAQUEL P. F. GUINÉ, MARCELA LEAL, IVANA RUMBAK, IRENA BARIĆ, DRAZENKA KOMES, ZVONIMIR SATALIĆ, ZITA FAZAKAS, VIKTÓRIA SZŰCS, JÚLIA HARANGOZÓ, DACE KLAVA, EVITA STRAUMITE, MONICA TARCEA, SOFIA G. FLORENÇA, MARIJANA SARIĆ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 67-76 (2020)
Foods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices rel
Externí odkaz:
https://doaj.org/article/8ac7a83a50854ad18d44b72b6b4cd8b0
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
Publikováno v:
Foods, Vol 10, Iss 10, p 2253 (2021)
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnk
Externí odkaz:
https://doaj.org/article/eb303e3f7107429382700ede7ade0481
Autor:
Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila
Publikováno v:
Foods, Vol 9, Iss 12, p 1849 (2020)
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, l
Externí odkaz:
https://doaj.org/article/a6040b5bf7744222a60255d6002a4322