0000000000244573
AUTHOR
Anastasija Borisova
showing 4 related works from this author
Bikarfēna un ivabradīna kristālisko formu izpēte
2017
Bikarfēna un ivabradīna kristālisko formu izpēte. Borisova A., zinātniskais vadītājs Dr. ķīm., prof. Andris Actiņš. Maģistra darbs, 60 lpp., 19 attēli, 7 tabulas, 46 literatūras avoti, 2 pielikumi. Latviešu valodā Darbs ir veltīts farmaceitisko vielu bikarfēna un ivabradīna kristālisko formu izpētei. Bikarfēna A formas paraugs tika pārkristalizēts no 25 šķīdinātājiem, ir iegūti 14 bikarfēna solvāti. Tika pārbaudīta solvātu stabilitāte paaugstinātā temperatūrā. Ivabradīna 10 kristālisko formu iegūšana bija veikta, pamatojoties uz pēdējo gadu patentos norādītām metodikām.
The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production
2021
During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other…
Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
2020
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as phys…
Pīlādžu ogu ķīmiskā sastāva izvērtējums
2015
Darbā izanalizēti savvaļas pīlādžu ogu paraugi no 4 dažādām Latvijas vietām (Rīga, Lielvārde, Engure, Gulbene), pa vienam pīlādžu paraugam no Vācijas un Polijas, kā arī šķirnes pīlādži „Granatnaja” un „Alaja Krupnaja”. Veicot ogu paraugu sauso minerlizāciju tika noteikts kālija, dzelzs, kalcija, magnija, vara un dzelzs saturs. Veikta iegūto rezultātu statistiskā apstrāde.