White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
Authors
Keywords
-
Journal
Applied Sciences-Basel
Volume 11, Issue 13, Pages 6182
Publisher
MDPI AG
Online
2021-07-05
DOI
10.3390/app11136182
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Antagonistic effects of Lactobacillus reuteri against Escherichia coli O157:H7 in white-brined cheese under different storage conditions
- (2021) Anas A. Al-Nabulsi et al. JOURNAL OF DAIRY SCIENCE
- Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese
- (2021) Ghadeer M. Makki et al. JOURNAL OF DAIRY SCIENCE
- Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits
- (2021) Penka Petrova et al. Microorganisms
- From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
- (2021) Arícia Possas et al. Foods
- Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability
- (2021) Madhura Rao et al. Sustainability
- How Social Norms Affect Consumer Intention to Purchase Certified Functional Foods: The Mediating Role of Perceived Effectiveness and Attitude
- (2021) Edward Shih-Tse Wang et al. Foods
- High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughs
- (2021) Maria K. Syrokou et al. Data in Brief
- Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time
- (2021) Zuzana Lazárková et al. INTERNATIONAL DAIRY JOURNAL
- Non-Starch Polysaccharides in Durum Wheat: A Review
- (2020) Ilaria Marcotuli et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice
- (2020) Houem Rabah et al. Microorganisms
- Cheeses as food matrixes for probiotics: In vitro and in vivo tests
- (2020) Fernanda R.L. Rolim et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
- (2020) Amarela Terzić-Vidojević et al. FOOD RESEARCH INTERNATIONAL
- Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach
- (2020) Larissa P. Margalho et al. MICROBIOLOGICAL RESEARCH
- Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems
- (2019) Ioanna Mantzourani et al. ANNALS OF MICROBIOLOGY
- Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
- (2019) Antonia Terpou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value
- (2019) Antonia Terpou et al. Nutrients
- “Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”
- (2019) Ana A. Bengoa et al. FOOD RESEARCH INTERNATIONAL
- Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”
- (2019) Vincenzina Fusco et al. Foods
- Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
- (2019) Iliada K. Lappa et al. Foods
- Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture
- (2018) Antonia Terpou et al. JOURNAL OF FOOD SCIENCE
- Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture
- (2018) Vasiliki Schoina et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract
- (2018) Yun-Ju Cho et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Clinical trials using functional foods provide unique challenges
- (2018) Lindsay Brown et al. Journal of Functional Foods
- Strategies to improve the functionality of probiotics in supplements and foods
- (2018) Claude P Champagne et al. Current Opinion in Food Science
- Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains
- (2018) Ángela Peirotén et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Biotechnological potential of yeasts in functional food industry
- (2018) Amit Kumar Rai et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Sour milk production by wheat bran supported probiotic biocatalyst as starter culture
- (2017) Antonia Terpou et al. FOOD AND BIOPRODUCTS PROCESSING
- Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains
- (2017) Loulouda A. Bosnea et al. FOOD AND BIOPRODUCTS PROCESSING
- Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese
- (2017) Stavros Plessas et al. FOOD CHEMISTRY
- Novel cheese production by incorporation of sea buckthorn berries ( Hippophae rhamnoides L.) supported probiotic cells
- (2017) Antonia Terpou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability
- (2017) L.A. Bosnea et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran ( Triticum aestivum) as cell immobilization carrier
- (2017) Antonia Terpou et al. PROCESS BIOCHEMISTRY
- Immobilized rennin in TC/SG composite in cheese production
- (2016) Eleftheria Barouni et al. FOOD CHEMISTRY
- Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece
- (2016) Despina Bozoudi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products
- (2014) Vasiliki Schoina et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses
- (2013) Beatriz Padilla et al. FOOD MICROBIOLOGY
- Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses
- (2013) Beatriz Padilla et al. INTERNATIONAL DAIRY JOURNAL
- Effect of package type on the composition and volatile compounds of Feta cheese
- (2012) E. Kondyli et al. SMALL RUMINANT RESEARCH
- White brined cheeses: A diachronic exploitation of small ruminants milk in Greece
- (2011) Golfo Moatsou et al. SMALL RUMINANT RESEARCH
- Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
- (2007) C.L. Randazzo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started