Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger

Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release

(2021) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain

(2021) Linh Phuong Ta et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

(2021) Lia Inês Machado Vasconcelos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods

(2021) Ivana Hyrslova et al.   Applied Sciences-Basel

Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

(2021) Tanja Ž. Krunić et al.   FOOD CHEMISTRY

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

(2020) Richa Soni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus

(2020) Sarka Horackova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

(2020) Antonia Mayara Brilhante de Sousa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

(2020) Renata de Araújo Alves et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

(2020) Camila Vespúcio Bis-Souza et al.   MEAT SCIENCE

Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

(2020) Iliani Patinho et al.   MEAT SCIENCE

Interaction between papain and transglutaminase enzymes on the textural softening of burgers

(2020) Wanessa Oliveira Ribeiro et al.   MEAT SCIENCE

Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

(2020) Laênia Angélica Andrade Lopes et al.   FOOD CHEMISTRY

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

(2019) C. V. Bis-Souza et al.   FOOD REVIEWS INTERNATIONAL

Effect of different strategies of Lactobacillus plantarum incorporation in Chorizo sausages

(2019) Carlos Pasqualin Cavalheiro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers

(2019) Nicoly Subtil de Oliveira Ferreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

(2019) Yana Jorge Polizer‐Rocha et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

(2019) Imen Trabelsi et al.   MEAT SCIENCE

Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying

(2019) Michele Dutra Rosolen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages

(2019) Foteini G. Pavli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

(2019) Camila V. Bis-Souza et al.   MEAT SCIENCE

Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

(2018) Annel M. Hernández-Alcántara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici , on microbiological and physico-chemical characteristics of beef sausages

(2018) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Bifidobacterium bifidum PRL2010 alleviates intestinal ischemia/reperfusion injury

(2018) Sabrina Duranti et al.   PLoS One

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

(2018) Min-Yu Song et al.   Korean Journal for Food Science of Animal Resources

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

(2018) Yimin Zhang et al.   MEAT SCIENCE

Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage

(2018) Samira Reis Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In-vitro digestion by simulated gastrointestinal juices of Lactobacillus rhamnosus cultured with mulberry oligosaccharides and subsequent fermentation with human fecal inocula

(2018) Erna Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

(2018) Like Mao et al.   FOOD CHEMISTRY

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

(2018) Maria Emília Araújo do Prado et al.   MEAT SCIENCE

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate ( Ilex paraguariensis A. St. Hil.) beverages

(2017) Vanesa G. Correa et al.   FOOD CHEMISTRY

Probiotic Bacillus : Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores

(2017) Mojtaba Jafari et al.   FOOD RESEARCH INTERNATIONAL

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing

(2017) Foteini Pavli et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

(2017) Giuseppe Blaiotta et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

(2017) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions

(2017) Heena Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

(2017) Geeta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Spray drying of probiotics and other food-grade bacteria: A review

(2017) Song Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactobacillus plantarum and Its Probiotic and Food Potentialities

(2017) Hamza Ait Seddik et al.   Probiotics and Antimicrobial Proteins

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

(2016) Irma Isnafia Arief et al.   JOURNAL OF FOOD SCIENCE

Complexation of estragole as pure compound and as main component of basil and tarragon essential oils with cyclodextrins

(2015) Miriana Kfoury et al.   CARBOHYDRATE POLYMERS

Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate

(2015) Tanja Ž Krunić et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion

(2015) Estefanía Valero-Cases et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biocheese: A Food Probiotic Carrier

(2015) J. M. Castro et al.   Biomed Research International

Antimicrobial and antioxidant activities of carvacrol microencapsulated in hydroxypropyl-beta-cyclodextrin

(2014) Juliane A. Kamimura et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cyclodextrins as encapsulation agents for plant bioactive compounds

(2013) Eva Pinho et al.   CARBOHYDRATE POLYMERS

The life history ofLactobacillus acidophilusas a probiotic: a tale of revisionary taxonomy, misidentification and commercial success

(2013) Matthew Bull et al.   FEMS MICROBIOLOGY LETTERS

Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

(2013) Raquel Rubio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice

(2012) Sawaminee Nualkaekul et al.   CARBOHYDRATE POLYMERS

Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

(2012) M. Lourdes Pérez-Chabela et al.   Food and Bioprocess Technology

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

The use of spray drying technology to reduce bitter taste of casein hydrolysate

(2009) C.S. Favaro-Trindade et al.   FOOD HYDROCOLLOIDS

Probiotics: Delineation of Prophylactic and Therapeutic Benefits

(2009) Indu Pal Kaur et al.   JOURNAL OF MEDICINAL FOOD

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

(2008) María de Lourdes Pérez-Chabela et al.   Food Science and Technology

Clinical Indications for Probiotics: An Overview

(2008) B. R. Goldin et al.   CLINICAL INFECTIOUS DISEASES