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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
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2017/3/7
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
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2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Ferulic Acid in Cereals – a Review
bioactive compounds phenolic acid
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2015/3/4
henolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants.
The phytochemical ferulic acid is found in the leaves and seeds of many plants, but espe...
Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria
amino acid decarboxylase monolayer culture
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2015/3/4
An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms
(especially lactic acid bacteria and Enterobacteria). Monolayer culture and double...
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefis
Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation Fruit Systems For Health Benefits
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2014/10/27
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a prev...
Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Listeria starter culture antilisterial effect bacteriocin sensivitivy biopreservative agent
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2014/7/10
Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six List...
Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk
consumer dairy cow health negative energy balance milk fat
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2014/7/10
We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1st period of lactation in relation to their negativ...
Amino acid composition of enzymatically hydrolysed potato protein preparations
chemical composition potato protein hydrolysates nutritional quality potato protein isolates
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2014/7/10
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obt...
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
fatty acids hard cheese manufacture industrial conditions
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2014/2/24
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highe...
Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
Milk Drinks Conjugated Linoleic Acid
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2016/6/1
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...
Conjugated Linoleic Acid in Dairy Products: A Review
Review Conjugated Linoleic Acid
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2016/6/1
Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters...
Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product
Quality Characteristics Acid Coagulated Milk
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2016/6/1
Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi pre...
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
cyanogenic glycosides fruit spirits plum black chokeberry Aronia melanocarpa fermentation
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2014/2/25
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and met...
Effects of dietary glutamine and gamma-aminobutyric acid on performance, carcass characteristics and serum parameters in broilers under circular heat stress
Broiler chicken Heat stress Glutamine Gamma-aminobutyric acid Serum parameter
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2012/8/14
This experiment was conducted on broilers to evaluate the effects of dietary glutamine (Gln, 0 and 5 g/kg) and gamma-aminobutyric acid (GABA, 0 and 100 mg/kg) on growth performance, carcass characteri...
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Geotrichum candidum surface growth CTMI model lactic acid bacteria
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2014/2/26
The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753...