Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Dalia Čižeikienė"'
Autor:
Daiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, Renata Zvirdauskiene, Dalia Cizeikiene
Publikováno v:
Gels, Vol 10, Iss 10, p 641 (2024)
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throug
Externí odkaz:
https://doaj.org/article/9f9ed7f503844d7fbe43e628dab8d0fb
Publikováno v:
Foods, Vol 11, Iss 15, p 2321 (2022)
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast
Externí odkaz:
https://doaj.org/article/d2a849481c4846aaa041bb58f69cc229
Publikováno v:
Foods, Vol 10, Iss 1, p 171 (2021)
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologic
Externí odkaz:
https://doaj.org/article/2e6fc0ab224d498d81868b3452a6cc89
Autor:
Grazina Juodeikiene, Dalia Cizeikiene, Christoph Glasner, Elena Bartkiene, Alexander Dikiy, Elena Shumilina, Nebojša Ilić, Santino Di Berardino, César Foncesa
Publikováno v:
Energy Exploration & Exploitation, Vol 35 (2017)
The aim of this study was to assess the potential of utilizing Lactobacillus delbrüeckii spp. bulgaricus in order to improve the characteristics of dairy wastewater and produce biomethane. Nuclear magnetic resonance was utilized to assess the metabo
Externí odkaz:
https://doaj.org/article/02d665bd9be4407eb63a752e8283ba8e
Autor:
Dalia Cizeikiene, Vaida Ceskeviciute, Daiva Vidmantiene, Loreta Basinskiene, Ieva Akuneca, Mantas Stankevicius, Audrius Maruska, Elena Bartkiene, Ona Ragazinskiene, Algimantas Petrauskas, Grazina Juodeikiene
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 4, Pp 528-538 (2013)
In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A poss
Externí odkaz:
https://doaj.org/article/1e551a5510e54475811df8a294d82ea3
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11469 (2024)
Recently, there has been an increase in the application of lactic acid bacteria (LAB) for seed fermentation because of the improved functional, technological, and nutritional properties of the fermented seeds. The purpose of this study was to evaluat
Externí odkaz:
https://doaj.org/article/789c9263fb5e42a3afa37e40e08090f0
Autor:
Giovanna E. Felis, Elisa Salvetti, David Bolzonella, Dalia Čižeikienė, Loreta Bašinskienė, Anna Bzducha-Wróbel, Renato L. Binati
Yeast species have been spontaneously participating in food production for millennia, but the scope of applications was greatly expanded since their key role in beer and wine fermentations was clearly acknowledged. The workhorse for industry and scie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2cec19c4dd37364e8f08a20561eba12
http://hdl.handle.net/11562/1058918
http://hdl.handle.net/11562/1058918
Autor:
Dalia Čižeikienė, Ieva Gaidė
Publikováno v:
Žemės ūkio mokslai. 26
Enzymes cellulases are important because of their ability to decompose cellulose, which is a part of lignocellulosic biomass. It is possible to produce bioproducts and biofuels that are environmentally friendly using these enzymes. It is relevant to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::646235cb7e5c2a48ce0cc9f7cd86a6db
https://doi.org/10.6001/zemesukiomokslai.v26i3.4114
https://doi.org/10.6001/zemesukiomokslai.v26i3.4114
Publikováno v:
Žemės ūkio mokslai. 25
In recent years the conversion of lignocellulosic biomass into higher value components gained a special interest. Enzymes cellulase are important because of their ability to decompose cellulose which is a part of lignocellulosic biomass. Using these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc33fcc77388055c8ef3b0bfdc0ae817
https://doi.org/10.6001/zemesukiomokslai.v25i4.3870
https://doi.org/10.6001/zemesukiomokslai.v25i4.3870
Publikováno v:
Žemės ūkio mokslai. 25
Recently, attention has been paid to the processing of byproducts of agriculture into valuable components, and the use of immobilized enzymes for this purpose has become more and more interesting due to the possibility to increase their stability, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::030ada99f16d0d1c9b91d4dc7cf8d198
https://doi.org/10.6001/zemesukiomokslai.v25i3.3799
https://doi.org/10.6001/zemesukiomokslai.v25i3.3799