Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Rasa Šližyte"'
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34373- (2024)
Salmon backbones make up about 10 % of the total fish weight and contain valuable proteins, collagen and lipids that can be used for marine ingredients production. Gelatine is derived from the collagen fraction and this study evaluated how different
Externí odkaz:
https://doaj.org/article/9901a6617c074c6596998b50e9da1533
Autor:
Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Eva Falch
Publikováno v:
Foods, Vol 13, Iss 13, p 2133 (2024)
Silaging can be used as preservation technology to valorize currently discarded raw material into protein hydrolysate on board deep-sea vessels. The aim of this study was to investigate the effect of sorting and raw material freshness on the quality
Externí odkaz:
https://doaj.org/article/2ccc4d30df1a46539634c3ac3affb54f
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 3, Pp 253-264 (2023)
In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nu
Externí odkaz:
https://doaj.org/article/c99f10c4cc744644934d78b7ee2d51a4
Autor:
Maria A. Madina, Eduardo Grimaldo, Leif Grimsmo, Bendik Toldnes, Rasa Slizyte, Ana Karina Carvajal, Marte Schei, Merethe Selnes, Eva Falch
Publikováno v:
Foods, Vol 13, Iss 7, p 1094 (2024)
This study investigates the use of untapped mesopelagic species as a source of long-chain polyunsaturated omega-3 fatty acids (LC n-3 PUFAs) to meet the growing demand. The challenges faced by commercial fishing vessels, such as varying catch rates a
Externí odkaz:
https://doaj.org/article/7e0460af09e34f01843e80c0356af5b0
Autor:
Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Inger Beate Standal, Monika Kopczyk, Eva Falch
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16972- (2023)
The main objective of this study was to investigate how the freshness of saithe (Pollachius virens) viscera affected the quality, composition and yield of oil obtained by silaging. Minced viscera with and without liver were stored separately for up t
Externí odkaz:
https://doaj.org/article/5b512f4c05a5462a8213b18774bb024d
Publikováno v:
Foods, Vol 12, Iss 5, p 995 (2023)
In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of f
Externí odkaz:
https://doaj.org/article/fe06411a03b54fadb6dc0e969ba8826a
Autor:
Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L. Angel, Rasa Slizyte, Katja Klun, Gianluca Bleve, Antonella Leone
Publikováno v:
Foods, Vol 11, Iss 17, p 2697 (2022)
Edible jellyfish are a traditional Southeast Asian food, usually prepared as a rehydrated product using a salt and alum mixture, whereas they are uncommon in Western Countries and considered as a novel food in Europe. Here, a recently developed, new
Externí odkaz:
https://doaj.org/article/c6439986370843f79a334af4fcc3dfe5
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10984 (2021)
With the world population set to approach an estimated 9 billion by 2050, against a background of finite natural resources, we need renewable biological resources for securing healthy food and animal feed to meet the nutritional requirements of the g
Externí odkaz:
https://doaj.org/article/02673a2611a64e09b15d8b628195f467
Autor:
Gianluca De Rinaldis, Antonella Leone, Stefania De Domenico, Mar Bosch-Belmar, Rasa Slizyte, Giacomo Milisenda, Annalisa Santucci, Clara Albano, Stefano Piraino
Publikováno v:
Marine Drugs, Vol 19, Iss 9, p 498 (2021)
Increasing frequency of native jellyfish proliferations and massive appearance of non-indigenous jellyfish species recently concur to impact Mediterranean coastal ecosystems and human activities at sea. Nonetheless, jellyfish biomass may represent an
Externí odkaz:
https://doaj.org/article/15f51536fa6f44358147c5e57783cb2c
Publikováno v:
BMC Biotechnology, Vol 20, Iss 1, Pp 1-12 (2020)
Abstract Background In Norway, 3 million discarded egg-laying hens are destructed annually, which equals 1500 tons pure hen meat. Due to the slaughter methods used, this raw material is handled as a high-risk waste, while in reality it constitutes a
Externí odkaz:
https://doaj.org/article/48e9154923734d64baaa2b395baeeaf1