Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Loreta Basinskiene"'
Autor:
Daiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, Renata Zvirdauskiene, Dalia Cizeikiene
Publikováno v:
Gels, Vol 10, Iss 10, p 641 (2024)
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throug
Externí odkaz:
https://doaj.org/article/9f9ed7f503844d7fbe43e628dab8d0fb
Publikováno v:
Polymers, Vol 16, Iss 9, p 1178 (2024)
The degradation of the complex structure of lignocellulosic biomass is important for its further biorefinery to value-added bioproducts. The use of effective fungal species for the optimised degradation of biomass can promote the effectiveness of the
Externí odkaz:
https://doaj.org/article/ad2262af12b84b55967474785b95f035
Autor:
Loreta Basinskiene, Beata Seinauskiene
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Gene editing (GE) and gene modification (GM) technologies demonstrate noticeable differences. GE technologies introduce changes in DNA, which are intrinsic to the species, while GM technologies incorporate changes from foreign species. The potential
Externí odkaz:
https://doaj.org/article/475a7ff0542d44be9e01fd571c08714d
Publikováno v:
Foods, Vol 11, Iss 15, p 2321 (2022)
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast
Externí odkaz:
https://doaj.org/article/d2a849481c4846aaa041bb58f69cc229
Publikováno v:
Foods, Vol 10, Iss 1, p 171 (2021)
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologic
Externí odkaz:
https://doaj.org/article/2e6fc0ab224d498d81868b3452a6cc89
Autor:
Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen, Tomas Makaravicius, Elena Bartkiene
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 36-44 (2016)
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanoly
Externí odkaz:
https://doaj.org/article/387788bfa36e4a65b8b7190d0d0386db
Autor:
Dalia Cizeikiene, Vaida Ceskeviciute, Daiva Vidmantiene, Loreta Basinskiene, Ieva Akuneca, Mantas Stankevicius, Audrius Maruska, Elena Bartkiene, Ona Ragazinskiene, Algimantas Petrauskas, Grazina Juodeikiene
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 4, Pp 528-538 (2013)
In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A poss
Externí odkaz:
https://doaj.org/article/1e551a5510e54475811df8a294d82ea3
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 2, Pp 237-245 (2012)
Recently special attention has been paid to dietary fibre-associated phytoestrogens such as plant lignans, which are related to the prevention of different hormone-dependent diseases. Therefore, phytoestrogens associated with dietary fibre and their
Externí odkaz:
https://doaj.org/article/01b9b9cd0ced444f96ee75523c4ed976
Publikováno v:
Plant Foods for Human Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d80fdca5e572a31c49ab65e6d7e8b24f
https://doi.org/10.1007/s11130-023-01054-w
https://doi.org/10.1007/s11130-023-01054-w
Publikováno v:
Journal of Analytical and Applied Pyrolysis. 166:105602
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abedbb693a763bc923f9e0ce7cf49a6a
https://doi.org/10.1016/j.jaap.2022.105602
https://doi.org/10.1016/j.jaap.2022.105602