Functional Cheeses: Updates on Probiotic Preservation Methods

Functional Cheeses: Updates on Probiotic Preservation Methods

The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite Neta, Narendra Narain
Μορφή:	Άρθρο
Γλώσσα:	English
Έκδοση:	MDPI AG 2023-12-01
Σειρά:	Fermentation
Θέματα:	cheese probiotic innovations functional foods
Διαθέσιμο Online:	https://www.mdpi.com/2311-5637/10/1/8

Παρόμοια τεκμήρια

Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis
ανά: Aline A. Martins, κ.ά.
Έκδοση: (2018-10-01)

Biochemical changes of Iranian probiotic Lighvan cheese
ανά: Alireza SHAHAB LAVASANI
Έκδοση: (2018-04-01)

Utilization of microalgae in probiotic white brined cheese
ανά: Gizem Suna, κ.ά.
Έκδοση: (2022-01-01)

Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey
ανά: Eda Kiliç Kanak, κ.ά.
Έκδοση: (2023-01-01)

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
ανά: A. Ehsani, κ.ά.
Έκδοση: (2018-05-01)

PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA
ανά: Maha Yousif
Έκδοση: (2019-06-01)

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses
ανά: Mohsen Zommara, κ.ά.
Έκδοση: (2023-06-01)

Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese
ανά: Zahra Zareie, κ.ά.
Έκδοση: (2023-03-01)

Lactobacillus with probiotic potential from homemade cheese in Azerbijan
ανά: Khudaverdi Ganbarov, κ.ά.
Έκδοση: (2014-03-01)

Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
ανά: Hamid Mukhtar, κ.ά.
Έκδοση: (2020-09-01)

Evaluation of effects of Cuminum cyminum and Probiotic on Staphylococcus aureus in Feta Cheese
ανά: E Sadeghi, κ.ά.
Έκδοση: (2010-05-01)

Production of fresh probiotic cheese with addition of transglutaminase
ανά: Vinka Radošević, κ.ά.
Έκδοση: (2007-04-01)

Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
ανά: Arona Pires, κ.ά.
Έκδοση: (2024-04-01)

Production optimization of probiotic soft cheese made from goat's and cow's milk
ανά: Ida Drgalić, κ.ά.
Έκδοση: (2006-07-01)

The effect of probiotic cheese consumption on inflammatory and anti-inflammatory markers, disease severity, and symptoms in patients with rheumatoid arthritis: study protocol for a randomized, double-blind, placebo-controlled trial
ανά: Farzaneh Asoudeh, κ.ά.
Έκδοση: (2022-02-01)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
ανά: Márcia C. Coelho, κ.ά.
Έκδοση: (2022-07-01)

Cheese intake, probiotics and breast cancer: A Mendelian randomization analysis
ανά: Yiwei Jia, κ.ά.
Έκδοση: (2024-08-01)

Salivary Streptococcus mutans and Lactobacilli levels following probiotic cheese consumption in adults: A double blind randomized clinical trial
ανά: Shiva Mortazavi, κ.ά.
Έκδοση: (2012-01-01)

Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics
ανά: Juni Sumarmono, κ.ά.
Έκδοση: (2019-02-01)

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
ανά: Deni Kostelac, κ.ά.
Έκδοση: (2020-01-01)

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
ανά: Antonella Santillo, κ.ά.
Έκδοση: (2015-11-01)

Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese
ανά: Maria Barbara Pisano, κ.ά.
Έκδοση: (2020-10-01)

Isolation of a potentially probiotic Lactobacillus plantarum from Siahmezgi cheese and its characterization as a potentially probiotic
ανά: Hojjatolah Zamani
Έκδοση: (2016-03-01)

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
ανά: Stavros Plessas, κ.ά.
Έκδοση: (2021-07-01)

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese
ανά: Bei Zhang, κ.ά.
Έκδοση: (2016-10-01)

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging
ανά: Gülfem Ünal, κ.ά.
Έκδοση: (2024-01-01)

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese
ανά: Khalid A. Alsaleem, κ.ά.
Έκδοση: (2023-11-01)

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
ανά: Miočinović Jelena, κ.ά.
Έκδοση: (2014-01-01)

Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine cheese
ανά: Marzia Albenzio, κ.ά.
Έκδοση: (2010-01-01)

French cheeses /
ανά: 199858 Masui, Kazuko, κ.ά.
Έκδοση: (2005)

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i>
ανά: Adriele do Amor Divino Silva, κ.ά.
Έκδοση: (2025-01-01)

Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese
ανά: Dalia G. Kamel, κ.ά.
Έκδοση: (2023-03-01)

Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients
ανά: Samah M. El-Sayed, κ.ά.
Έκδοση: (2020-06-01)

Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese
ανά: Sharmineh Sharafi, κ.ά.
Έκδοση: (2021-06-01)

The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese
ανά: Zehra Albay, κ.ά.
Έκδοση: (2022-01-01)

The properties and acceptability of fresh cheese produced using the mixture probiotic culture
ανά: Rajka Božanić, κ.ά.
Έκδοση: (2002-06-01)

Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model
ανά: Bárbara F. Cordeiro, κ.ά.
Έκδοση: (2021-03-01)

Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification
ανά: Emilie eDesfossés-Foucault, κ.ά.
Έκδοση: (2012-10-01)

Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics
ανά: Xin Zhang, κ.ά.
Έκδοση: (2024-03-01)

Artisanal Cream Cheese Fermented with Kefir Grains
ανά: Denise Rossi Freitas, κ.ά.
Έκδοση: (2024-08-01)