Search Results - "Speičienė, Vilma"

Investigation of in vitro and in vivo digestibility of black soldier fly (Hermetia illucens L.) larvae protein by Traksele, Lina, Speiciene, Vilma, Smicius, Romualdas, Alencikiene, Gitana, Salaseviciene, Alvija, Garmiene, Galina, Zigmantaite, Vilma, Grigaleviciute, Ramune, Kucinskas, Audrius

“…[Display omitted] •The digestibility of the Hermetia Illucens larvae protein was investigated in vitro and in vivo.•The protein of defatted larvae raw material…”
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Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health by Liutkevičius, Algirdas, Speičienė, Vilma, Kaminskas, Arvydas, Jablonskienė, Valerija, Alenčikienė, Gitana, Mieželienė, Aldona, Bagdonaitė, Loreta, Vitkus, Dalius, Garmienė, Galina

“…This study describes the development of a beverage made from curd whey with the addition of functional ingredients such as calcium, vitamin D3, prebiotic…”
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An Inulin-Enriched Soy Drink and Its Lowering Effect on Oxidized Low Density Lipoproteins in Healthy Volunteers by Liutkevičius, Algirdas, Speičienė, Vilma, Vaičiulytė-Funk, Lina, Mieželienė, Aldona, Alenčikienė, Gitana, Abaravičius, Algis, Bagdonaitė, Loreta, Jablonskienė, Valerija, Kaminskas, Arvydas

“…Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber…”
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Fermented buttermilk-based beverage: impact on young volunteers' health parameters by Narkevičius, Raimondas, Kaminskas, Arvydas, Abaravičius, Jonas Algis, Vitkus, Dalius, Jablonskienė, Valerija, Sekmokienė, Dalia

“…The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young…”
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The effect of chitosan on the properties of emulsions stabilized by whey proteins by Speiciene, Vilma, Guilmineau, Fabien, Kulozik, Ulrich, Leskauskaite, Daiva

“…The influence of the cationic amino polysaccharide chitosan content (0–0.5%) on particle size distribution, creaming stability, apparent viscosity, and…”
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