A5080776200- Probiotics and Fermented Foods
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Polyamine Metabolism and Applications
- Botanical Research and Chemistry
- Mycotoxins in Agriculture and Food
- Animal Nutrition and Physiology
- Food Industry and Aquatic Biology
- Phytase and its Applications
- Potato Plant Research
- Biofuel production and bioconversion
- Food Quality and Safety Studies
- Insect Utilization and Effects
- GABA and Rice Research
- Plant and fungal interactions
- Agriculture, Plant Science, Crop Management
- Bee Products Chemical Analysis
- Phytoestrogen effects and research
- Listeria monocytogenes in Food Safety
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Microbial Inactivation Methods
Lithuanian University of Health Sciences
2016-2025
Kaunas University of Technology
2012-2018
Lithuanian Research Centre for Agriculture and Forestry
2015
Vytautas Magnus University
2013
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well evaluating their antimicrobial antifungal properties key features for future industrial applications. Thirteen LAB strains of potential interest were isolated identified to species-level via PCR. Most the showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 Lactobacillus...
Emotion can reflect in the perception of food consumption. An increase intake during emotional and psychological conditions may have a negative impact on human health. The aim this cross-sectional study was to determine associations between consumption, eating behavior, such as stress, depression, loneliness, boredom eating, maintaining vigilance alertness, consolation. We used Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) aspects consumption 9052 respondents living...
Mycotoxins are toxic mold metabolites that can adversely affect human and animal health. More than 400 mycotoxins have been identified so far. Cereals nuts the predominant mycotoxin-contaminated foodstuffs. Plant-based drinks produced from cereals, nuts, legumes grown in popularity. The accumulated these crops may transfer to beverages. A liquid chromatography–tandem mass spectrometry method was developed optimized for assessment of 22 commercially available plant-based Latvia Lithuania....
In this study, several factors (social status, age, gender, education, knowledge about healthy eating, and attitude to food) affecting consumer food choices (FC), including the relationship between taste of food, FC, depression, were analysed by using sensory traits face reading technology. The first stage experimental scheme was analysis preferences a questionnaire, while second evaluation emotional expressions evoked different tastes in individuals with without depressive disorders (DD),...
The ability of bacteriocin-like inhibitory substance (BLIS)-producing lactic acid bacteria (LAB) to degrade biogenic amines as well produce L(+) and D(-)-lactic during solid state fermentation (SSF) lupin soya bean was investigated. In addition, the protein digestibility formation organic acids SSF legume were investigated.Protein fermented found higher on average by 18.3% 15.9%, respectively, compared untreated samples. Tested LAB produced mainly L-lactic in (D/L ratio 0.38-0.42 0.35-0.54,...
Nutmeg (Myristica fragrans) essential oil has antimicrobial, antiseptic, antiparasitic, anti-inflammatory, and antioxidant properties. We have recently demonstrated that hydrodistillation of nutmeg by applying magnesium aluminometasilicate as an excipient significantly increases both the content amount bioactive substances in hydrolats. In this study, we aimed to compare antioxidant, anti-inflammatory activity hydrolats obtained presence absence excipient. The 2,2-diphenyl-1-picrylhydrazyl...
The novelty of this study is twofold: AgNPs were obtained and characterized using Artemisia absinthium (A. absinthium), Humulus lupulus (H. lupulus), Thymus vulgaris (T. vulgaris) plants extracts; moreover, a green environmentally friendly approach for the synthesis silver nanoparticles (AgNPs) aqueous extracts was developed. This paper discusses new approaches about AgNPs. T. vulgaris, H. lupulus, A. absinthium, which are renewable common plants, perfect as reducing, stabilizing, capping...
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning beverages industries, both alcoholic non-alcoholic. Fermentation is generally considered increase bioavailability bioactive compounds found apple, by impacting, through a high degree changes, product’s properties, including composition health-promoting attributes, as well sensory profile. Probiotic apple vinegar safe healthy...
The aim of this study was to assess respondents' opinions on the choice edible insects as a food, and evaluate influence cricket flour (ECF) (10, 20, 30%) quality wheat bread (WB). Whereas ECF is an additional source acrylamide precursors, in order reduce formation WB, fermentation with Lactiplantibacillus plantarum-No.122 applied. It established that 70.7% respondents had never eaten more than 30% would not choose them. However, suitable substrate for (lactobacilli count 8.24 log10CFU/g,...
Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into valuable source of high-quality protein fat suitable both animals humans. Hence, our investigation was aimed at employing sprouted green potatoes, wheat bran, from brewers’ production as comprehensive substrate rearing mealworms. The nutritional value (fat content) composition amino acids (AAs) fatty (FAs) were tested in lyophilized milled larvae. results showed the...
The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains lactic acid bacteria (LAB) showing antimicrobial properties (
By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In present study, concept of improvement antimicrobial activity lactic acid bacteria (LAB) combination with B/F (raspberries, blackcurrants, apples, rowanberries) DI by-products was analysed. Antimicrobial activities LAB (13 strains were estimated against 15 pathogenic strains) evaluated, whey substrate being used for selected highest showing cultivation.The broadest...