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Correction to Foods 2020, 9(5), 614.
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Correction

Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614

by
Elena Bartkiene
1,2,*,
Vadims Bartkevics
3,4,
Iveta Pugajeva
4,
Anastasija Borisova
4,
Egle Zokaityte
1,
Vita Lele
1,2,
Vytaute Sakiene
1,2,
Paulina Zavistanaviciute
1,2,
Dovile Klupsaite
1,
Daiva Zadeike
5,
Fatih Özogul
6 and
Grazina Juodeikiene
5
1
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
2
Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania
3
Centre of Food Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia
4
Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia
5
Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania
6
Department of Seafood Processing Technology, The University of Cukurova, Balcali, Saricam, 01330 Adana, Turkey
*
Author to whom correspondence should be addressed.
Foods 2024, 13(17), 2737; https://doi.org/10.3390/foods13172737
Submission received: 1 August 2024 / Accepted: 2 August 2024 / Published: 29 August 2024
Browse Figures
Versions Notes
In the original publication [1], there was a mistake in Figures 2 and 3a. In Figure 2, not all names of the samples are visible. In Figure 3a, mg/kg should be used instead of mg/g. The corrected Figure 2 and Figure 3a appear below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Bartkiene, E.; Bartkevics, V.; Pugajeva, I.; Borisova, A.; Zokaityte, E.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Klupsaite, D.; Zadeike, D.; et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614. [Google Scholar] [CrossRef]
Foods 13 02737 g002
Figure 2. Biogenic amines concentration (mg/kg) in ultrasound treated and fermented with LUHS210 strain byproducts. Data are represented as means (n = 3) ± SD. RPC—rice press cake; SPC—soy press cake; APC—almond press cake; CPC—coconut press cake; OPC—oat press cake; US—treated with 37 kHz ultrasound; LUHS210—fermented with LUHS210 strain for 24 h; TRY—tryptamine; PHE—phenylethylamine; PUTR—putrescine; CAD—cadaverine; HIS—histamine; TYR—tyramine; SPRMD—spermidine; SPRM—spermine.
Figure 2. Biogenic amines concentration (mg/kg) in ultrasound treated and fermented with LUHS210 strain byproducts. Data are represented as means (n = 3) ± SD. RPC—rice press cake; SPC—soy press cake; APC—almond press cake; CPC—coconut press cake; OPC—oat press cake; US—treated with 37 kHz ultrasound; LUHS210—fermented with LUHS210 strain for 24 h; TRY—tryptamine; PHE—phenylethylamine; PUTR—putrescine; CAD—cadaverine; HIS—histamine; TYR—tyramine; SPRMD—spermidine; SPRM—spermine.
Foods 13 02737 g002
Foods 13 02737 g003aFoods 13 02737 g003b
Figure 3. (a) Macro-elements, (b) essential micro-elements, and (c) non-essential micro-elements concentration in ultrasound treated and fermented with LUHS210 strain byproducts. Data are represented as means (n = 3) ± SD. RPC—rice press cake; SPC—soy press cake; APC—almond press cake; CPC—coconut press cake; OPC—oat press cake; US—treated with 37 kHz ultrasound; LUHS210—fermented with LUHS210 strain for 24 h.
Figure 3. (a) Macro-elements, (b) essential micro-elements, and (c) non-essential micro-elements concentration in ultrasound treated and fermented with LUHS210 strain byproducts. Data are represented as means (n = 3) ± SD. RPC—rice press cake; SPC—soy press cake; APC—almond press cake; CPC—coconut press cake; OPC—oat press cake; US—treated with 37 kHz ultrasound; LUHS210—fermented with LUHS210 strain for 24 h.
Foods 13 02737 g003aFoods 13 02737 g003b
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MDPI and ACS Style

Bartkiene, E.; Bartkevics, V.; Pugajeva, I.; Borisova, A.; Zokaityte, E.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Klupsaite, D.; Zadeike, D.; et al. Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614. Foods 2024, 13, 2737. https://doi.org/10.3390/foods13172737

AMA Style

Bartkiene E, Bartkevics V, Pugajeva I, Borisova A, Zokaityte E, Lele V, Sakiene V, Zavistanaviciute P, Klupsaite D, Zadeike D, et al. Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614. Foods. 2024; 13(17):2737. https://doi.org/10.3390/foods13172737

Chicago/Turabian Style

Bartkiene, Elena, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, and et al. 2024. "Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614" Foods 13, no. 17: 2737. https://doi.org/10.3390/foods13172737

APA Style

Bartkiene, E., Bartkevics, V., Pugajeva, I., Borisova, A., Zokaityte, E., Lele, V., Sakiene, V., Zavistanaviciute, P., Klupsaite, D., Zadeike, D., Özogul, F., & Juodeikiene, G. (2024). Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614. Foods, 13(17), 2737. https://doi.org/10.3390/foods13172737

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