Search Results - "Keršienė, Milda"

Prolyl endopeptidase from Aspergillus niger immobilized on a food-grade carrier for the production of gluten-reduced beer by Benucci, Ilaria, Caso, Maria Chiara, Bavaro, Teodora, Masci, Stefania, Keršienė, Milda, Esti, Marco

“…The recently growing demand of gluten-reduced beer is leading to the development of diverse approaches to be applied in brewing. The current work focuses on…”
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Modulation of pea protein isolate hydrogels by adding kappa‐carrageenan: gelling properties and formation mechanism by Bartkuvienė, Ieva, Keršienė, Milda, Petrikaitė, Vilma, Leskauskaitė, Daiva

“…Summary Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting…”
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Emulsification and gelation as a tool for iron encapsulation in food-grade systems by Naktinienė, Milgintė, Eisinaitė, Viktorija, Keršienė, Milda, Jasutienė, Ina, Leskauskaitė, Daiva

“…In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions…”
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Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies by Zygmantaitė, Gabrielė, Keršienė, Milda, Jasutienė, Ina, Šipailienė, Aušra, Venskutonis, Petras Rimantas, Leskauskaitė, Daiva

“…Yoghurt is recognized as an excellent delivery vehicle for plant-derived phenolic compounds. This study aimed to examine the effect of polyphenol-rich extract…”
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Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production by Varnaitė, Laurita, Keršienė, Milda, Šipailienė, Aušra, Kazernavičiūtė, Rita, Venskutonis, Petras Rimantas, Leskauskaitė, Daiva

“…In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase…”
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Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties by Jurevičiūtė, Ieva, Keršienė, Milda, Bašinskienė, Loreta, Leskauskaitė, Daiva, Jasutienė, Ina

“…This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food…”
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Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly by Keršienė, Milda, Jasutienė, Ina, Eisinaitė, Viktorija, Pukalskienė, Milda, Venskutonis, Petras Rimantas, Damulevičienė, Gytė, Knašienė, Jurgita, Lesauskaitė, Vita, Leskauskaitė, Daiva

“…The aim of this study was to design a nutrient-dense food product for the elderly population by adding bioactives-loaded double emulsion W/O/W into…”
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Designing multiple bioactives loaded emulsions for the formulations for diets of elderly by Keršienė, Milda, Jasutienė, Ina, Eisinaitė, Viktorija, Venskutonis, Petras Rimantas, Leskauskaitė, Daiva

“…In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process…”
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Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability by Štreimikytė, Paulina, Keršienė, Milda, Eisinaitė, Viktorija, Jasutienė, Ina, Lesauskaitė, Vita, Damulevičienė, Gytė, Knašienė, Jurgita, Leskauskaitė, Daiva

“…BACKGROUND Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and…”
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Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models by Malinauskytė, Ernesta, Ramanauskaitė, Jovita, Keršienė, Milda, Jasutienė, Ina, Leskauskaitė, Daiva, Devold, Tove G., Vegarud, Gerd E.

“…This study explored the influence of different emulsification layers as mono‐ and bilayers on lipid digestion by using in vitro and in vivo digestion methods…”
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Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle by Vinauskienė, Rimantė, Surblytė, Gabrielė, Alekšiūnas, Aurimas, Keršienė, Milda, Leskauskaitė, Daiva

“…The aim of the study was to evaluate the effect of traditional (unpacked) and dry package ageing on quality characteristics, proteolysis and protein…”
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Bigel as a curcumin delivery system and its application in 3D-printed in-between-meal foods to boost the immune system of elderly people by Kurapkienė, Aušrinė, Vinauskienė, Rimantė, Jasutienė, Ina, Keršienė, Milda, Damulevičienė, Gytė, Knašienė, Jurgita, Lesauskaitė, Vita, Sulmont-Rossé, Claire, Eisinaitė, Viktorija, Leskauskaitė, Daiva

“…Curcumin is highly beneficial to the functioning of the human immune system. We studied bigel, structured with collagen, monoglycerides and diglycerides, to…”
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Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat by Keršienė, Milda, Adams, An, Dubra, Almantas, Kimpe, Norbert De, Leskauskaitė, Daiva

“…The influence of the concentration of various reagents and of the storage time on the flavour release of custard desserts was evaluated by headspace…”
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Characterization of Model Melanoidins by the Thermal Degradation Profile by Adams, An, Abbaspour Tehrani, Kourosch, Keršienė, Milda, Venskutonis, Rimantas, De Kimpe, Norbert

“…Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal…”
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The interaction of metal ions with Maillard reaction products in a lactose–glycine model system by Ramonaitytė, Danutė Teresė, Keršienė, Milda, Adams, An, Tehrani, Kourosch Abbaspour, Kimpe, Norbert De

“…The influence of Cu 2+, Fe 2+ and Zn 2+-ions on Maillard model reactions was studied by heat treatment of lactose/glycine model solutions. The presence of…”
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Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid by Stanciauskaite, Monika, Poskute, Monika, Kurapkiene, Vaida, Marksa, Mindaugas, Jakstas, Valdas, Ivanauskas, Liudas, Kersiene, Milda, Leskauskaite, Daiva, Ramanauskiene, Kristina

“…Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study…”
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Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain by Mileriene, Justina, Serniene, Loreta, Kasparaviciene, Beatrice, Lauciene, Lina, Kasetiene, Neringa, Zakariene, Gintare, Kersiene, Milda, Leskauskaite, Daiva, Viskelis, Jonas, Kourkoutas, Yiannis, Malakauskas, Mindaugas

“…This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous LL16 strain with the probiotic potential to produce a…”
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Detailed Investigation of the Production of the Bread Flavor Component 6-Acetyl-1,2,3,4-tetrahydropyridine in Proline/1,3-Dihydroxyacetone Model Systems by Adams, An, Abbaspour Tehrani, Kourosch, Keršienė, Milda, De Kimpe, Norbert

“…The production of 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), an important Maillard flavor component, in the reaction of l-(−)-proline and 1,3-dihydroxyacetone…”
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Flavor Release in the Presence of Melanoidins Prepared from l-(+)-Ascorbic Acid and Amino Acids by Obretenov, Cvetan, Demyttenaere, Jan, Tehrani, Kourosch Abbaspour, Adams, An, Keršiene, Milda, De Kimpe, Norbert

“…High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of l-(+)-ascorbic acid−glycine, l-(+)-ascorbic acid−lysine,…”
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Thermal Degradation Studies of Glucose/Glycine Melanoidins by Tehrani, Kourosch Abbaspour, Kersiene, Milda, Adams, An, Venskutonis, Rimantas, De Kimpe, Norbert

“…Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to…”
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