3 documents found, page 1 of 1
Sourdough lactic acid bacteria – from food industry by-products and alternative...
Bartkiene, E.; Bartkevics, V.; Santini, A.; Lele, V.; Starkute, V.; Zokaityte, E.; Klupsaite, D.; Zavistanaviciute, P.; Tolpeznikaite, E.; Mockus, E.Abstract: Sourdough is a complex ecosystem, where lactic acid bacteria (LAB) and yeasts are dominant organisms. LAB isolated from sourdough can be employed as a biotechnological starters to improve the safety and functionality of food and feed, to provide added value and to increase safety of food industry by-products, to design synthesis of functional molecules in fermentable substrates, and to moderate the te...
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on...
Gunasekaran, Y.K.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Zokaityte, E.; Klupsaite, D.; Bartkevics, V.; Guiné, Raquel; Bartkiene, E.The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid- state fermentation (SSF) and submerged fermentation (SMF) with two different lac- tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of...
Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Co...
Zokaityte, E.; Lele, V.; Starkute, V.; Zavistanaviciute, P.; Cernauskas, D.; Klupsaite, D.; Ruzauskas, M.; Alisauskaite, J.; Baltrusaitytė, A.This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ...