Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Daiva Leskauskaite"'
Autor:
Monika Stanciauskaite, Monika Poskute, Vaida Kurapkiene, Mindaugas Marksa, Valdas Jakstas, Liudas Ivanauskas, Milda Kersiene, Daiva Leskauskaite, Kristina Ramanauskiene
Publikováno v:
Foods, Vol 12, Iss 10, p 1993 (2023)
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the solubility of caffeic acid for better dissolution kinetics when administe
Externí odkaz:
https://doaj.org/article/dcf263d86e084df6997106da896b58d2
Autor:
Justina Mileriene, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis, Yiannis Kourkoutas, Mindaugas Malakauskas
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 436 (2023)
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was mad
Externí odkaz:
https://doaj.org/article/100077378e604cf49cde2f7a200caf60
Autor:
Anne Vuholm Sunds, Ida Schwartz Roland, Ulrik Kræmer Sundekilde, Martin Nørmark Thesbjerg, Randall Robinson, Apichaya Bunyatratchata, Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Tove Gulbrandsen Devold, Gerd Elisabeth Vegarud, Bryndis Eva Birgisdottir, Maria Gudjonsdottir, Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Metabolites, Vol 11, Iss 10, p 662 (2021)
Little is known about the extent of variation and activity of naturally occurring milk glycosidases and their potential to degrade milk glycans. A multi-omics approach was used to investigate the relationship between glycosidases and important bioact
Externí odkaz:
https://doaj.org/article/f84f564353b54b698d6f67ee277b4174
Autor:
Agne Vasiliauskaite, Justina Mileriene, Loreta Serniene, Beatrice Sungailaite, Lina Lauciene, Neringa Kasetiene, Jurgita Aksomaitiene, Gintare Zakariene, Mindaugas Malakauskas, Milda Kersiene, Daiva Leskauskaite, Jonas Viskelis
Publikováno v:
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT.
Autor:
Anne Vuholm Sunds, Apichaya Bunyatratchata, Robinson, Randall C., Maria Glantz, Marie Paulsson, Daiva Leskauskaite, Anne Pihlanto, Ragnhild Inglingstad, Devold, Tove G., Vegarud, Gerd E., Birgisdottír, Bryndís E., Daniela Barile, Lotte Bach Larsen, Nina Aagaard Poulsen
Publikováno v:
Sunds, A V, Bunyatratchata, A, C. Robinson, R, Glantz, M, Paulsson, M, Leskauskaite, D, Pihlanto, A, Inglingstad, R, Devold, T G, Vegarud, G E, E. Birgisdottír, B, Barile, D, Larsen, L B & Poulsen, N A 2019, ' Variability of oligosaccharides in milk from native Nordic cattle breeds ', 16th Symposium on Milk Genomics and Human Health, Aarhus, Denmark, 12/11/2019-14/11/2019 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0f111562d64198c88f9f0da4bf9b70c4
https://pure.au.dk/portal/da/publications/variability-of-oligosaccharides-in-milk-from-native-nordic-cattle-breeds(a0902936-0fff-4262-a7c1-9f80141eedb0).html
https://pure.au.dk/portal/da/publications/variability-of-oligosaccharides-in-milk-from-native-nordic-cattle-breeds(a0902936-0fff-4262-a7c1-9f80141eedb0).html
Autor:
Viktorija Eisinaite, Claire C. Berton-Carabin, Daiva Leskauskaite, Patricia Duque Estrada, Karin Schroën
Publikováno v:
Food Research International 106 (2018)
Food Research International, 106, 722-728
Food Research International, 106, 722-728
The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concent
Autor:
María Gudjónsdóttir, Gerd E. Vegarud, Randall C. Robinson, Anne Vuholm Sunds, Daiva Leskauskaite, Anne Pihlanto, Lotte Bach Larsen, R.A. Inglingstad, Marie Paulsson, Apichaya Bunyatratchata, Maria Glantz, Nina Aagaard Poulsen, Bryndis Eva Birgisdottir, Daniela Barile, T.G. Devold
Publikováno v:
Sunds, A V, Bunyatratchata, A, Robinson, R, Glantz, M, Paulsson, M, Leskauskaite, D, Pihlanto, A, Inglingstad, R, Devold, T G, Vegarud, G E, Birgisdottir, B E, Gudjonsdottir, M, Barile, D, Larsen, L B & Poulsen, N A 2021, ' Comparison of bovine milk oligosaccharides in native North European cattle breeds ', International Dairy Journal, vol. 114, 104917 . https://doi.org/10.1016/j.idairyj.2020.104917
Int Dairy J
Int Dairy J
Milk oligosaccharides are of high interest due to their bioactive properties. This study is the first to characterise milk oligosaccharides from native North European cattle breeds, as represented by 80 milk samples collected from eight native breeds
Publikováno v:
Journal of Food Science. 81:C2175-C2182
The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sau
Publikováno v:
Food Chemistry, 206, 59-66
Food Chemistry 206 (2016)
Food Chemistry 206 (2016)
In this study we demonstrate that food-grade double emulsions can be successfully prepared using a hybrid premix emulsification system. A coarse emulsion containing beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% or 1.0% whey
Autor:
Milda Kersiene, Paulius Matusevičius, Ina Jasutiene, Daiva Leskauskaite, Ernesta Malinauskyte
Publikováno v:
International Journal of Dairy Technology. 69:177-183
The purpose of this study was to analyse emulsions for vitamin D3 delivery in yoghurt and sour cream. Oil-in-water emulsions stabilised by whey proteins alone and by whey proteins plus carboxymethylcellulose were used. No change in vitamin D3 added t