8 documents found, page 1 of 1
Unveiling the impact of lactic acid bacteria on blood lipid regulation for card...
Yilmaz, Birsen; Arslan, Neslihan; Şahin, Teslime Özge; Ağadündüz, Duygu; Ozogul, Fatih; Rocha, João Miguel F.Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented foods rich in LAB is related to different health-promoting benefits; however, in recent years, emerging evidence suggests a contribution of LAB to blood lipid regula...
The effectiveness of garlic extracts on biogenic amine formation by foodborne p...
Yazgan, Hatice; Kuley, Esmeray; Ozogul, Yesim; Ozogul, Fatih; Bartkiene, Elena; Rocha, João MiguelImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread-plate method was used to monitor bacterial grow...
Valorization of agri-food waste and by-products in cheese and other dairy foods...
Tarchi, Ines; Boudalia, Sofiane; Ozogul, Fatih; Câmara, José S.; Bhat, Zuhaib F.; Hassoun, Abdo; Perestrelo, Rosa; Bouaziz, Mohamed; Nurmilah, SitiFood waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems. However, food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological (e.g., preservative, colorant, fibres)...
The impacts of acidophilic lactic acid bacteria on food and human health: a rev...
Icer, Mehmet Arif; Özbay, Sena; Ağagündüz, Duygu; Kelle, Bayram; Bartkiene, Elena; Rocha, João Miguel F.; Ozogul, FatihThe need to improve the safety/quality of food and the health of the hosts has resulted in increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock as well as health industries. In addition to the use of acidophilic LAB with probiotic potential for food fermentation and preservation, their application in the natural disposal of acidic wastes polluting the environment is al...
Utilization of malted barley flour as replacement of wheat flour to improve tec...
Aslam, Jawed; Hussain, Ashiq; Ud-Din, Ghulam Mueen; Kausar, Tusneem; Siddique, Tahira; Kabir, Khurram; Gorsi, Faiza Iftikhar; Haroon, HaseebIntroduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including ...
Recent developments in ultrasound approach for preservation of animal origin foods
Bariya, Akshay Rajendrabhai; Rathod, Nikheel Bhojraj; Patel, Ajay Sureshbhai; Nayak, Jitendra Kumar Bhogilal; Ranveer, Rahul Chudaman; Hashem, AbeerUltrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk...
Emerging technological advances in improving the safety of muscle foods: framin...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İ̇lknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena, MaríaTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and pre servation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has bee...
Emerging technological advances in improving the safety of muscle foods: framin...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena Rodríguez, MaríaTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been...