Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Daiva Leskauskaite"'
Autor:
Laura Tamašauskaitė, Vidmantė Minelgaitė, Aušra Šipailienė, Rimantė Vinauskienė, Viktorija Eisinaitė, Daiva Leskauskaitė
Publikováno v:
Gels, Vol 10, Iss 5, p 349 (2024)
This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactob
Externí odkaz:
https://doaj.org/article/eb8557fa26a84946a11d2485bf0251ab
Autor:
Gintarė Baltuonytė, Viktorija Eisinaitė, Rita Kazernavičiūtė, Rimantė Vinauskienė, Ina Jasutienė, Daiva Leskauskaitė
Publikováno v:
Foods, Vol 11, Iss 15, p 2213 (2022)
In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared system
Externí odkaz:
https://doaj.org/article/273ac25b8b004854a8109a14fa386f7a
Autor:
Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė, Rita Kazernavičiūtė, Petras Rimantas Venskutonis, Daiva Leskauskaitė
Publikováno v:
Foods, Vol 11, Iss 5, p 758 (2022)
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition o
Externí odkaz:
https://doaj.org/article/719a5ce94132409f82f21955226ad157
Publikováno v:
Foods, Vol 11, Iss 5, p 716 (2022)
This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption pr
Externí odkaz:
https://doaj.org/article/73aa6a8fe46b4224b510eb71000475ef
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