181 results on '"Starkute, Vytaute"'
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2. Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum
3. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content
4. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran
5. Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica
6. Chapter 21 - Sourdough-based microorganisms and their metabolites for nutraceuticals and dietary supplements formulation
7. Physical and Chemical Characteristics of Droppings as Sensitive Markers of Chicken Health Status.
8. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici.
9. Influence of lactic acid fermentation on the microbiological, biogenic amines and volatile compounds of bovine colostrum
10. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
11. Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation
12. The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation
13. Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
14. Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum
15. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
16. List of contributors
17. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
18. Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids
19. Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin
20. Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits
21. Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation
22. Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
23. Application of Baltic Pine (Pinus sylvestris) Needle Extract as a Gut Microbiota-Modulating Feed Supplement for Domestic Chickens (Gallus gallus)
24. The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread
25. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production
26. Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations
27. Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
28. The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation
29. Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters
30. Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts
31. Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality
32. The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread
33. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
34. Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour
35. Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties
36. Strategy for Local Plant-Based Material Valorisation to Higher-Value Feed Stock for Piglets
37. Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies
38. Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains
39. Personalized Strategy for Animal-Assisted Therapy for Individuals Based on the Emotions Induced by the Images of Different Animal Species and Breeds
40. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles
41. Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity
42. Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils
43. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products
44. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate
45. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
46. A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids
47. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran
48. Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables
49. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products
50. Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo
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