0000000000225244
AUTHOR
Anda Valdovska
showing 3 related works from this author
Alternative for improving gut microbiota: use of Jerusalem artichoke and probiotics in diet of weaned piglets
2014
AbstractThe aim of the study was to determine the effect of Jerusalem artichoke and probiotics on defence activity of intestinal cells of weaning pigs. One hundred eighty piglets (7 weeks old) were fed with basal feed supplemented with Jerusalem artichoke, Lactobacillus reuteri and Pediococcus pentosaceus. After 5 weeks, the piglets were slaughtered and the gastrointestinal contents and intestine samples were taken for analysis. Results demonstrated that in pigs fed basal diet with both probiotics and Jerusalem artichoke (5% of basal diet) (T3 group) had less (P<0.05) faecal Enterobacteriaceae microorganisms and coliforms and had more (P<0,05) faecal Lactobacillus than in pigs from ot…
Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Super…
2021
Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and …
Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity
2018
The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including u…