Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Lina Vaičiulytė-Funk"'
Publikováno v:
Darnios Aplinkos Vystymas, Vol 17, Iss 1 (2020)
Didėjanti beglitiminių duonos gaminių paklausa verčia ieškoti naujų gamybos būdų. Norint ją išspręsti, ieškoma naujų strategijų, kaip pašalinti kenksmingą glitimą iš kviečių, rugių bei miežių ir pagaminti subalansuotus produktu
Externí odkaz:
https://doaj.org/article/24f896ea5ff8485094a1c7ae1454003f
Autor:
Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 3, Pp 342-350 (2016)
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for qu
Externí odkaz:
https://doaj.org/article/86b30257528d4ee189389fcdc6a4da26
Autor:
Dovile Jonkuviene, Joana Šalomskienė, Asta Abraitienė, Irena Mačionienė, Jūratė Repečkienė, Jūratė Stankienė, Lina Vaičiulytė-Funk
Publikováno v:
Agricultural and Food Science, Vol 24, Iss 4 (2015)
This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and
Externí odkaz:
https://doaj.org/article/29aaa2a52a2548ff9d22f1fc9afa6c35
Publikováno v:
Žemės ūkio mokslai. 29
The aim of this research was to determine the influence of the amount of 10, 15 and 20% of lupine seeds flour on sensory properties, moisture, acidity, specific volume, density, crumb hardness, and the drying process of wheat-rye bread. In order to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d18cfe73694b0ef3a1a2e14f97f74e5b
https://doi.org/10.6001/zemesukiomokslai.v29i1.4760
https://doi.org/10.6001/zemesukiomokslai.v29i1.4760
Autor:
Lina Vaičiulytė-Funk, Joana Šalomskienė, Dovilė Jonkuvienė, Gitana Alenčikienė, Aldona Mieželienė
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 3, Pp 342-350 (2016)
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::326257a8dd93bc9380e2904709fb9373
http://hrcak.srce.hr/file/243806
http://hrcak.srce.hr/file/243806
Autor:
Dovilė, Jonkuvienė, Lina, Vaičiulytė-Funk, Joana, Šalomskienė, Gitana, Alenčikienė, Aldona, Mieželienė
Publikováno v:
Food technology and biotechnology. 54(3)
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::21bd9accef7feb553e6988315a740815
https://pubmed.ncbi.nlm.nih.gov/27956866
https://pubmed.ncbi.nlm.nih.gov/27956866
Autor:
Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė
Publikováno v:
Food Technology and Biotechnology
Volume 54
Issue 3
Volume 54
Issue 3
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::94a425228b2f6fdcdf703ad622c52b81
https://hrcak.srce.hr/file/243806
https://hrcak.srce.hr/file/243806
Autor:
Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Ramin Shah, Darius Cernauskas, Mihaela Adriana Tita
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 5-20 (2021)
Due to the increasing incidence of gluten intolerance, researchers are focusing on finding ways to eliminate immunotoxicity of wheat, this would allow the use of wheat products for gluten-intolerant consumers. The article reviews recent studies on bi
Externí odkaz:
https://doaj.org/article/ed01f010c3314639a23bfb59b0ed2a0c
Autor:
Lina Vaiciulyte-Funk, Vilma Narbutaite, Daiva Vidmantiene, Dalia Eidukonyte, Joana Salomskiene, Grazina Juodeikiene
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 4, Pp 502-510 (2011)
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentat
Externí odkaz:
https://doaj.org/article/9c6179ffee1f4b709c89038c98ee4ff2
Publikováno v:
ResearcherID
The aim of the study was to determine the level of contamination of white bread by aerobic spore-forming bacteria that may cause the ropiness and to evaluate the antimicrobial activity of lactic acid bacteria against aerobic sporeforming bacteria dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f761de877ca54038fef6d5fc159eef3
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000363712000015&KeyUID=WOS:000363712000015
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000363712000015&KeyUID=WOS:000363712000015
