Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mindaugas Visockis"'
Autor:
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, Saulius Šatkauskas
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12127 (2023)
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulse
Externí odkaz:
https://doaj.org/article/fb373ab01d784137bbc6bf1a6b8a0d94
Autor:
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, Saulius Šatkauskas
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11281 (2021)
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional val
Externí odkaz:
https://doaj.org/article/babff12fac3c40bf9e34b0f6ff0c31b2
Autor:
Neringa Barauskaitė, Mindaugas Visockis, Dovilė Bubnytė, Ineta Meldaikytė, Simona Gelažunaitė, Augustinas Šarkinas, Aras Rafanavičius, Paulius Ruzgys
Publikováno v:
Biologija. 68
Coliform bacteria usually originate from the intestine, and the contamination typically occurs when there is a lack of sterility in food industry. PEF-induced selective nonthermal pasteurisation method might pasteurise coliform bacteria while leaving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deeb20eaeff8ff6521220f42b794b444
https://doi.org/10.6001/biologija.v68i4.4840
https://doi.org/10.6001/biologija.v68i4.4840
Autor:
Paulius Ruzgys, Dovilė Uždavinytė, Mindaugas Visockis, Saulius Šatkauskas, Aivaras Šalaševičius
Publikováno v:
Applied Sciences, Vol 11, Iss 11281, p 11281 (2021)
Applied Sciences; Volume 11; Issue 23; Pages: 11281
Applied Sciences; Volume 11; Issue 23; Pages: 11281
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b23a5a424c68e2b86c54b856014863a0
https://doi.org/10.3390/app112311281
https://doi.org/10.3390/app112311281
Autor:
Vytautas Markevicius, Pranas Viškelis, Paulius Ruzgys, Ramunė Bobinaitė, Justinas Barakauskas, Saulius Šatkauskas, Mindaugas Visockis
Publikováno v:
Innovative Food Science & Emerging Technologies. 73:102761
In this study, we performed the pulsed electric field (PEF)-assisted aqueous extraction of betalains from fresh red beetroot, simultaneously evaluating a disintegration degree of red beetroot tissue. The extraction results showed that the application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af19a56cf28bdcf700970a1de816ebf5
https://doi.org/10.1016/j.ifset.2021.102761
https://doi.org/10.1016/j.ifset.2021.102761
Autor:
Raimondas Raudonis, Giovanna Ferrari, Pranas Viškelis, Gianpiero Pataro, Ramunė Bobinaitė, Saulius Šatkauskas, Česlovas Bobinas, Mindaugas Visockis
Pulsed electric field (PEF) treatments (1–10 kJ/kg at 3 kV/cm) were applied before pressing of blueberry fruits to improve the yield and quality of expressed juice as well as the recovery of anthocyanins from blueberry by-products (press cake) via
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9f606e1aaab36aad623a818b7d883e9
http://hdl.handle.net/11386/4684980
http://hdl.handle.net/11386/4684980
