Author, Institution: Rūta Jukonytė, Kaunas University of Technology
Science area, field of science: Technological Sciences, Chemical Engineering, T005
Scientific Supervisor: Dr. Daiva Žadeikė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Dissertation Defense Board of Chemical Engineering Science Field:
Prof. Dr. Daiva Leskauskaitė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005) – chairperson
Prof. Dr. Aušra Blinstrubienė (Vytautas Magnus University, Agricultural Sciences, Agronomy, A001)
Prof. Dr. Naglis Malys (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Prof. Dr. Aušra Šipailienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Dr. Zane Vinceviča – Gaile (University of Latvia, Latvia, Natural Sciences, Chemistry, N003)
Dissertation defense meeting will be at Rectorate Hall of Kaunas University of Technology (K. Donelaičio 73 – 402, Kaunas)
The doctoral dissertation and summary of doctoral dissertation are available at the library of Kaunas University of Technology (Gedimino 50, Kaunas)
Annotation: In the world of science, more and more attention is paid to the by-products that were formed during the processing of various grains, fruits/berries and vegetables, large amounts of which remain unused or are used irrationally. Rice bran is one of the main by-products of rice milling, therefore, it is receiving increasing attention from the scientific community not only because it is widely available and cheap, but because of its valuable components, such as protein, dietary fiber, resistant starch, vitamins, minerals, and phytochemicals.
The aim of the thesis is to investigate the influence of ultrasound treatment and microbial fermentation on the changes of bioactive components in rice milling by-products and evaluate the possibilities of using treated rice milling by-products for the production of food products and plant growing substrate.
The aim of the dissertation work was to select lactic acid bacteria that are suitable for semi-solid state fermentation of rice milling by-products and determine their influence on the formation of lactic acid isomers, antimicrobial and enzymatic activities, and changes in the phenolic compounds and antinutritional factors; to investigate the influence of ultrasound treatment on increasing the amount of resistant starch in rice milling by-products and evaluate the influence of ultrasound and temperature on the morphological, physicochemical, and technological properties of resistant starch; to evaluate the possibilities of using rice milling by-products for the production of a functional food product with lingonberry pomace by selecting thickeners or thickening agents and evaluating the viability of bacterial cells and the stability of the product during storage; to investigate the possibilities of using rice milling by-products for the production of substrate for vegetable plants, evaluating the influence of their additives on the prevention of diseases of vegetable plants (tomatoes and beans) and the intensity of growth.
September 15 d. 13:00
Rectorate Hall at Kaunas University of Technology (K. Donelaičio 73-402, Kaunas)
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