Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Evita Straumite"'
Autor:
Kristine Ozolina, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, Sandra Muizniece-Brasava
Publikováno v:
Foods, Vol 13, Iss 1, p 99 (2023)
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based
Externí odkaz:
https://doaj.org/article/97be735f6f7a48a08cdc1a7646bd221d
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:
Liene Ozola, Dzaner Shengjuler, Ruta Galoburda, Zanda Kruma, Evita Straumite, Solvita Kampuse
Publikováno v:
Foods, Vol 12, Iss 3, p 474 (2023)
Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-b
Externí odkaz:
https://doaj.org/article/90490a560d904025877aa83f250eb79d
Publikováno v:
Foods, Vol 12, Iss 1, p 19 (2022)
Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to eva
Externí odkaz:
https://doaj.org/article/cb5284bf782c4015b88dccadec53373d
Autor:
Ievina Sturite, Arta Kronberga, Vija Strazdina, Aina Kokare, Mauritz Aassveen, Anne Kari Bergjord Olsen, Vita Sterna, Evita Straumite
Publikováno v:
Acta Agriculturae Scandinavica. Section B, Soil and Plant Science, Vol 69, Iss 1, Pp 1-11 (2019)
Multilocation testing remains the main tool for understanding varietal responses to the environment. Here, Latvian and Norwegian hull-less and hulled barley varieties were tested in field experiments in Latvia and Norway in order to assess the variet
Externí odkaz:
https://doaj.org/article/0a793b7245da48ecb66cf199ec5a5776
Publikováno v:
Applied Sciences, Vol 12, Iss 6, p 3039 (2022)
This study aimed to evaluate the physical, chemical, and microbiological characteristics of bee-collected pollen, with special consideration to the antimicrobial resistance of the isolated microorganisms to the selected antibiotics. A hierarchy clust
Externí odkaz:
https://doaj.org/article/b0dbda403a8d4dac942c33f61643d1c0
Autor:
Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
Publikováno v:
Foods, Vol 10, Iss 12, p 3015 (2021)
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and s
Externí odkaz:
https://doaj.org/article/e89aefd6c17141358f68087917a47acc
Publikováno v:
Foods, Vol 9, Iss 12, p 1837 (2020)
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prep
Externí odkaz:
https://doaj.org/article/b6e26aa62e5a451ebf30473df4d11817
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
Autor:
Raquel P. F. Guiné, Elena Bartkiene, Viktória Szűcs, Monica Tarcea, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman EL-Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte
Publikováno v:
Foods, Vol 9, Iss 7, p 888 (2020)
Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types
Externí odkaz:
https://doaj.org/article/5bbe5b6a8b634e9485a820457f959cdd