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Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable celi amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been...
Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant peptides...
Background. The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. Material and methods. In the samples, the thiamine content was analysed periodically by thiochromium...
Aim. This study describes antioxidant and anti-inflammatory properties of Sauropus androgynus leaf dialysed protein extract. Free radicals are implicated for many diseases including diabetes mellitus, arthritis, cancer, ageing etc. In the treatment of these diseases, antioxidant therapy has gained utmost importance. The main objective of the present study was to reveal the antioxidant and anti-inflammatory...
Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished product...
Background. The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride...
Background. Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafiltration (UF) - skimmed milk retentate, certain bacterial cultures, enzymatic coagulation,...
Background. Probiotics defined as additional microorganisms were added to goat milk powder, which not only improves the intestinal flora balance but also promotes human and animal health. The objectives of this study were to improve and guarantee high probiotics viable count and accordance with consumer’s acceptance. Material and methods. The reading selected the number of colony between 30 and 300,...
Background. Differences in the types and percentages of essential amino acids (EAAs) in food could influence the value of protein consumed and proteins with a high content of EAAs are the most important components of poultry meat. The use of probiotics for meat and carcass quality improvement has been questioned, while feed supplementation with thyme essential oil (TEO) could be considered as useful...
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