Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jūratė Šlapkauskaitė"'
Autor:
Aistė Kabašinskienė, Algirdas Liutkevičius, Dalia Sekmokienė, Gintarė Zaborskienė, Jūratė Šlapkauskaitė
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 110-115 (2015)
The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of
Externí odkaz:
https://doaj.org/article/c120f06ebac34636986e6c8087280e78
Publikováno v:
Žemės ūkio mokslai. 25
The aim of this study was to evaluate the effect of aqueous extracts from different parts of plants such as berries of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum cymin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05c781dffae19b26654c2c9f2e108ca0
https://doi.org/10.6001/zemesukiomokslai.v25i2.3754
https://doi.org/10.6001/zemesukiomokslai.v25i2.3754
Autor:
Gintarė Zaborskienė, Dalia Sekmokienė, Algirdas Liutkevičius, Jūratė Šlapkauskaitė, Aistė Kabašinskienė
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 110-115 (2015)
The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32490b452238fabd340f902d05f7db90
https://doi.org/10.17113/ftb.53.01.15.3763
https://doi.org/10.17113/ftb.53.01.15.3763
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 6, Pp 403-408 (2019)
In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processin
Externí odkaz:
https://doaj.org/article/941d9340c11d4a39b32288e96ecf7166