Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sandra Kiseliovienė"'
Autor:
Agnė Jankauskienė, Aistė Kabašinskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Sigita Kerzienė, Vytautė Starkutė, Elena Bartkienė, Monika Zimkaitė, Ignė Juknienė, Paulina Zavistanavičiūtė
Publikováno v:
Insects, Vol 15, Iss 8, p 603 (2024)
The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%,
Externí odkaz:
https://doaj.org/article/4832860224554b7799893fb0f8d4cdc3
Autor:
Agnė Jankauskienė, Sandra Kiseliovienė, Dominykas Aleknavičius, Ieva Miliūnaitė, Sigita Kerzienė, Žydrūnė Gaižauskaitė, Ignė Juknienė, Paulina Zaviztanavičiūtė, Aistė Kabašinskienė
Publikováno v:
Foods, Vol 13, Iss 10, p 1451 (2024)
With the world’s population continuing to grow, ensuring sustainable protein sources for everyone is becoming increasingly challenging. Despite meat being considered unsustainable, people find it challenging to abstain from consuming it. However, o
Externí odkaz:
https://doaj.org/article/257972e0459f4a65a32e15d7fdbd9033
Autor:
Agnė Jankauskienė, Dominykas Aleknavičius, Vaida Andrulevičiūtė, Ernestas Mockus, Elena Bartkienė, Ignė Juknienė, Sandra Kiseliovienė, Paulina Zavistanavičiūtė, Gintarė Zaborskienė, Aistė Kabašinskienė
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2744 (2024)
Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals and humans. Hence, our investigation was aimed at e
Externí odkaz:
https://doaj.org/article/ed3567c8bf4e406b99552fe40c792bb8
Autor:
Agnė Jankauskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Šarūnas Antanaitis, Rimvydas Falkauskas, Marijona Šumskienė, Ignė Juknienė, Aistė Kabašinskienė
Publikováno v:
Foods, Vol 13, Iss 3, p 365 (2024)
Every year, over 30% of food production is wasted. However, promoting a sustainable food supply not only fosters economic stability in agriculture and the food industry, but also safeguards precious natural resources and ensures universal food access
Externí odkaz:
https://doaj.org/article/295ee6b0845a45c58807f6a0e3328d61
Autor:
Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova, Loreta Serniene
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1832 (2024)
Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a pro
Externí odkaz:
https://doaj.org/article/b31b6ff28eba4ac6b8145da61d12cc10