Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gintarė Zakariene"'
Autor:
Ineta Simonavičienė, Gintarė Zakariene, Aušra Lozoraitytė, Gintarė Zaborskienė, Gediminas Gerulis, Artūras Stimbirys
Publikováno v:
Italian Journal of Food Safety, Vol 10, Iss 3 (2021)
Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. dep
Externí odkaz:
https://doaj.org/article/825bc50d399f4bf386d2272f4064b2ab
Autor:
Aušra Lozoraitytė, Gintarė Zakariene, Gediminas Gerulis, Artūras Stimbirys, Gintarė Zaborskienė, Ineta Simonavičienė
Publikováno v:
Italian Journal of Food Safety. 10
Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a827f3997d0685cf8d7c8a5935a6346
https://doi.org/10.4081/ijfs.2021.9341
https://doi.org/10.4081/ijfs.2021.9341
Autor:
Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova, Loreta Serniene
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1832 (2024)
Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a pro
Externí odkaz:
https://doaj.org/article/b31b6ff28eba4ac6b8145da61d12cc10
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:
Ignė Juknienė, Gintarė Zaborskienė, Agnė Jankauskienė, Aistė Kabašinskienė, Gintarė Zakarienė, Saulius Bliznikas
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12984 (2022)
The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for processing, although they meet hygiene requirements and are s
Externí odkaz:
https://doaj.org/article/e39ab0d66fb3491cb4180ebd9364aa14