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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8822161
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- Article
Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan.
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- Journal of Food Science & Technology, 2019, v. 56, n. 11, p. 5107, doi. 10.1007/s13197-019-03983-4
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- Article
κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.
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- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3679, doi. 10.1007/s13197-017-2830-2
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- Article
POSSIBILITY OF REINFORCEMENT THE FUNCTIONAL POTENTIAL OF VEGETABLE JUICES WITH THE USE OF NOVEL STRAIN LACTIPLANTIBACILLUS PLANTARUM EK11 ISOLATED FROM AN UNCONVENTIONAL FERMENTED FOOD MATRIX.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2021, v. 25, n. 1, p. 123, doi. 10.2478/aucft-2021-0012
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- Article
COMPARATIVE ANALYSIS OF SELECTED PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BREAD SUBSTITUTES.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2020, v. 24, n. 1, p. 99, doi. 10.2478/aucft-2020-0009
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- Article
Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study.
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- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 3, p. 1422, doi. 10.3390/ijerph19031422
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- Article
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 3, p. 655, doi. 10.1111/1541-4337.12425
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- Article
Health-promoting properties exhibited by Lactobacillus helveticus strains.
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- Acta Biochimica Polonica, 2015, v. 62, n. 4, p. 713, doi. 10.18388/abp.2015_1116
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- Article
The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5187, doi. 10.3390/app14125187
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- Article
Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1938, doi. 10.3390/app14051938
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- Article
Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 1, p. 66, doi. 10.3390/app14010066
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- Article
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8916, doi. 10.3390/app12178916
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- Article
Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 23, p. 11236, doi. 10.3390/app112311236
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- Article
Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7089, doi. 10.3390/app10207089
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- Article
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 395, doi. 10.1111/1471-0307.12603
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- Article
ANTIOXIDATIVE PROPERTIES OF MILK PROTEIN PREPARATIONS FERMENTED BY POLISH STRAINS OF LACTOBACILLUS HELVETICUS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 199, doi. 10.17306/J.AFS.2017.0479
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- Article
EVALUATION OF THE POTENTIAL USE OF PROBIOTIC STRAIN LACTOBACILLUS PLANTARUM 299V IN LACTIC FERMENTATION OF BUTTON MUSHROOM FRUITING BODIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 399, doi. 10.17306/J.AFS.2016.4.38
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- Article
THE EFFECT OF ADDITION OF SELECTED MILK PROTEIN PREPARATIONS ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS AND PHYSICOCHEMICAL PROPERTIES OF FERMENTED MILK.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 29, doi. 10.17306/J.AFS.2016.1.3
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- Article
THE INFLUENCE OF SELECTED PREBIOTICS ON THE GROWTH OF LACTIC ACID BACTERIA FOR BIO-YOGHURT PRODUCTION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 4, p. 455
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- Article
A Study on the Mechanical Properties of Pea Protein Isolate Films.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1726, doi. 10.1111/jfpp.12135
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- Article
TECHNOLOGIA SOUS-VIDE - INNOWACYJNY SPOSÓB OBRÓBKI CIEPLNEJ ŻYWNOŚCI.
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- Zywnosc, 2018, v. 25, n. 3, p. 34, doi. 10.15193/ZNTJ/2018/116/244
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- Article
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v.
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- Journal of Pure & Applied Microbiology, 2019, v. 13, n. 1, p. 1, doi. 10.22207/JPAM.13.1.01
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- Article
Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom.
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- Foods, 2023, v. 12, n. 21, p. 4033, doi. 10.3390/foods12214033
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- Article
Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion.
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- Foods, 2021, v. 10, n. 5, p. 962, doi. 10.3390/foods10050962
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- Article
In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice.
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- Foods, 2021, v. 10, n. 2, p. 253, doi. 10.3390/foods10020253
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- Article
Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential.
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- Foods, 2020, v. 9, n. 11, p. 1631, doi. 10.3390/foods9111631
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- Article
Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables.
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- Ukrainian Food Journal, 2021, v. 10, n. 1, p. 77, doi. 10.24263/2304-974X-2021-10-1-7
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- Article
Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses.
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- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 60, doi. 10.24263/2304-974X-2020-9-1-6
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- Article
Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards.
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- Nutrients, 2020, v. 12, n. 9, p. 2829, doi. 10.3390/nu12092829
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- Article
Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 4, p. 260, doi. 10.17221/477/2017-CJFS
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- Article