Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22
Shu, Guowei, Wang, Zifei, Dai, Chunji, Yao, Chunxu, Dong, Xu, Wan, Hongchang, Chen, He
Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)
Karigidi, Kayode Olayele, Oso, Babatunde Joseph, Akintimehin, Emmanuel Sina, Odusola, Omolola Maria, Adetuyi, Foluso Olutope
Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread
Irondi, Emmanuel Anyachukwu, Imam, Yunus Temitayo, Ajani, Emmanuel Oladipo
Effect of Complexation Conditions on Microcapsulation of Lactobacillus Casei L61 in Gellan Gum–Chitosan Gels
Meng, Fanbo, Shu, Guowei, He, Yunxia, Li, Wenhui, Guo, Hongxing, Meng, Jiangpeng
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
Skrzypczak, Katarzyna, Gustaw, Klaudia, Schwonke, Dominika, Pałys, Izabela, Gordat, Katarzyna, Michalak-Majewska, Monika, Gustaw, Waldemar
Chemical Characteristics of Limousine Beef Depending on Finishing Diets and Muscle Type of Meat
Wiśniewski, Konrad, Wróbel, Barbara, Barszczewski, Jerzy, Sakowski, Tomasz, Kuczyńska, Beata
Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69
Zhang, Chi, Chen, He, Lei, Ni, Du, Guanli, Li, Xiangyun, Liu, Zemin, Cao, Jili
Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa
Sahni, Prashant, Sharma, Savita, Singh, Arashdeep, Kaur, Gurkirat
Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis
Słowik-Borowiec, Magdalena, Potocki, Leszek, Oklejewicz, Bernadetta, Broda, Daniel, Podbielska, Magdalena, Szpyrka, Ewa
Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread
Belcar, Justyna, Sobczyk, Anna, Sekutowski, Tomasz R., Stankowski, Sławomir, Gorzelany, Józef
Volume 25 (2021): Issue 1 (June 2021)
Ethanolic Extracts from Agro-Industrial Co-Products Enhance Oxidative Stability of Candelilla Wax or Celluloses Derivatives Oleogels
Ferrer-González, Beatriz Mariel, Flores-Martínez, Norma Leticia, Totosaus, Alfonso