Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Jolanta, Sereikaite"'
Publikováno v:
Green Chemistry Letters and Reviews, Vol 15, Iss 1, Pp 43-48 (2022)
Vegetables as biocatalysts were screened for the stereoselective biotransformation of racemic bicyclo[3.3.1]nonane-2,6-diol diacetate. The best results were obtained using the roots of carrot (Daucus carota) and parsnip (Pastinaca sativa) and the roo
Externí odkaz:
https://doaj.org/article/bd7170593eaf408e92992397c68bfa22
Publikováno v:
Molecules, Vol 26, Iss 24, p 7562 (2021)
β-Carotene is a very important molecule for human health. It finds a large application in the food industry, especially for the development of functional foods and dietary supplements. However, β-carotene is an unstable compound and is sensitive to
Externí odkaz:
https://doaj.org/article/dd5858161d654538b101c768967ddcf1
Publikováno v:
Molecules, Vol 26, Iss 15, p 4601 (2021)
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredient
Externí odkaz:
https://doaj.org/article/256b875034eb4836abc0cd7aba7b9f86
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 432-439 (2017)
Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosa
Externí odkaz:
https://doaj.org/article/d5d1587589614b5980a9a4a52c2cc91e
Autor:
Antanas Straksys, Tatjana Kavleiskaja, Ruta Gruskiene, Kazimieras Badokas, Jolanta Sereikaite
Publikováno v:
Cellulose. 29:8705-8718
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7da515c903a6ea2df2ec13f42f6395cb
https://doi.org/10.1007/s10570-022-04804-2
https://doi.org/10.1007/s10570-022-04804-2
Autor:
Ruta Gruskiene, Tatjana Kavleiskaja, Ramune Staneviciene, Stefanos Kikionis, Efstathia Ioannou, Elena Serviene, Vassilios Roussis, Jolanta Sereikaite
Publikováno v:
Foods, Vol 10, Iss 5, p 1007 (2021)
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new
Externí odkaz:
https://doaj.org/article/ad1ec5cd751f441eb2b1bc951452559d
Autor:
Alma Bockuviene, Jolanta Sereikaite
Publikováno v:
Foods, Vol 9, Iss 6, p 765 (2020)
The application of β-carotene in food industry is limited due to its chemical instability. The drawback may be overcome by designing new delivery systems. The stability of β-carotene complexed with chitooligosaccharides by kneading, freeze-drying a
Externí odkaz:
https://doaj.org/article/605ff6d442e94db4b4e00c40577ec4da
Publikováno v:
Green Chemistry Letters and Reviews, Vol 15, Iss 1, Pp 43-48 (2022)
Vegetables as biocatalysts were screened for the stereoselective biotransformation of racemic bicyclo[3.3.1]nonane-2,6-diol diacetate. The best results were obtained using the roots of carrot (Daucus carota) and parsnip (Pastinaca sativa) and the roo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98ddc8b0badf7ec61f95df0534ddbc9c
https://doi.org/10.1080/17518253.2021.2018505
https://doi.org/10.1080/17518253.2021.2018505
Publikováno v:
Electronic Journal of Biotechnology, Vol 17, Iss 6, Pp 329-333 (2014)
Background: The roots of chicory and the tubers of Jerusalem artichoke are used for the production of inulin. However, a quality of tubers and roots, i.e. the content of inulin, monosaccarides and disaccharides, depends on the activity of enzymes imp
Externí odkaz:
https://doaj.org/article/a19271fcfad84acda528ec32e39c212c
Publikováno v:
Chemical Papers. 75:2703-2712
Ectoine and hydroxyectoine are well known extremolytes that accumulate in halophilic and halotolerant microorganisms. They are investigated as protein stabilizers and as excipients in protein formulations and biopharmaceuticals. However, their effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d14523a648b9a83c29681de93b08bce3
https://doi.org/10.1007/s11696-021-01527-9
https://doi.org/10.1007/s11696-021-01527-9