Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Vitalijs Radenkovs"'
Autor:
Ilze Bernate, Tatjana Kince, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Ingmars Cinkmanis, Juris Bruveris, Martins Sabovics
Publikováno v:
Agronomy, Vol 14, Iss 11, p 2571 (2024)
In recent years, there has been an increasing interest in the use of gaseous ozone (O3) to promote the germination of edible seeds. While its ability to improve seedling vigor and stimulate germination is acknowledged, there has been limited research
Externí odkaz:
https://doaj.org/article/d01ed39446fe4dad9d709e8f2102719b
Autor:
Jelena Zagorska, Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Tatjana Kince, Ruta Galoburda, Ilze Gramatina
Publikováno v:
Animals, Vol 14, Iss 20, p 2966 (2024)
Lactobionic acid (Lba), an oligosaccharide aldonic acid, has demonstrated various health-promoting benefits and applications in diverse areas. Lba has been recognized for its multifunctional properties, such as metal ion chelation and calcium sequest
Externí odkaz:
https://doaj.org/article/50240a1a9a864d1a9d084d3dd0b219a2
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
Autor:
Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda
Publikováno v:
Foods, Vol 13, Iss 13, p 2077 (2024)
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of
Externí odkaz:
https://doaj.org/article/54d1fc6de54c4ba8854b819650630c6e
Autor:
Karina Juhnevica-Radenkova, Inta Krasnova, Dalija Seglina, Sandra Muizniece-Brasava, Anda Valdovska, Vitalijs Radenkovs
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 367 (2024)
In the process of considering the documented health benefits of Viburnum opulus L. (V. opulus), including its anti-inflammatory and antioxidant activities, the present study was designed to qualitatively and quantitatively evaluate the biochemical pr
Externí odkaz:
https://doaj.org/article/37a2f581e1a04ba2b9c08ddd081e58ca
Autor:
Karina Juhnevica-Radenkova, Inta Krasnova, Dalija Seglina, Edite Kaufmane, Ilze Gravite, Anda Valdovska, Vitalijs Radenkovs
Publikováno v:
Horticulturae, Vol 10, Iss 3, p 205 (2024)
The present study focused on evaluating the biochemical profiles of four apricot cultivars (cv.) (Prunus armeniaca L.) grown in Latvia and demonstrating their processing to obtain the food product, dried candied fruit (DCF). The fingerprinting of apr
Externí odkaz:
https://doaj.org/article/86e51283dc874e459c5a0a7980bdcbc4
Publikováno v:
Foods, Vol 12, Iss 24, p 4475 (2023)
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in t
Externí odkaz:
https://doaj.org/article/db31de14944147bc815e576585cea90b
Autor:
Kristine Ozolina, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, Sandra Muizniece-Brasava
Publikováno v:
Foods, Vol 13, Iss 1, p 99 (2023)
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based
Externí odkaz:
https://doaj.org/article/97be735f6f7a48a08cdc1a7646bd221d
Autor:
Vitalijs Radenkovs, Anda Valdovska, Daiga Galina, Stefan Cairns, Dmitrijs Jakovlevs, Sergejs Gaidukovs, Ingmars Cinkmanis, Karina Juhnevica-Radenkova
Publikováno v:
Nanomaterials, Vol 13, Iss 22, p 2969 (2023)
Considering the documented health benefits of bacterial exopolysaccharides (EPSs), specifically of bacterial levan (BL), including its intrinsic antimicrobial activity against certain pathogenic species, the current study concentrated on the developm
Externí odkaz:
https://doaj.org/article/433a1caa29514afd9e496a2a4e1eb561
Autor:
Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Daina Rubene, Inga Ciprovica, Jelena Zagorska
Publikováno v:
Animals, Vol 13, Iss 5, p 815 (2023)
Dairy processing is one of the most polluting sectors of the food industry as it causes water pollution. Given considerable whey quantities obtained via traditional cheese and curd production methods, manufacturers worldwide are encountering challeng
Externí odkaz:
https://doaj.org/article/a2e7c41b2a4546f598326beb84402aff