Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Fermented olives"'
Autor:
Alexandra Mari, Tryfon Kekes, Christos Boukouvalas, Christina Drosou, Magdalini Krokida, Christos Tsartsaris
Publikováno v:
Agriculture, Vol 14, Iss 11, p 2077 (2024)
The evolving modern lifestyle influences consumer dietary habits, driving the demand for new food products rooted in traditional healthy foods with greater health benefits. The Mediterranean diet, characterized by low animal fat intake and high veget
Externí odkaz:
https://doaj.org/article/73ebb2772ddf42049ff1691a5abaa4f1
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 10, Pp 1871-1876 (2022)
In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total o
Externí odkaz:
https://doaj.org/article/100e067635224c9285f0af98e323309a
Autor:
Tzamourani, Aikaterini P., Kasimati, Aikaterini, Karagianni, Effrosyni, Manthou, Evanthia, Panagou, Efstathios Z. ∗
Publikováno v:
In Food Microbiology October 2022 107
Autor:
Luara Simões, Natália Fernandes, Angélica de Souza, Luiz dos Santos, Marciane Magnani, Luís Abrunhosa, José Teixeira, Rosane Freitas Schwan, Disney Ribeiro Dias
Publikováno v:
Fermentation, Vol 8, Iss 6, p 277 (2022)
Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycot
Externí odkaz:
https://doaj.org/article/6137525828c842909cfe3d938ed09703
Autor:
Sorrentino, Guido a, Muzzalupo, Innocenzo b, c, Muccilli, Serena a, Timpanaro, Nicolina a, Russo, Maria Patrizia a, Guardo, Maria a, Rapisarda, Paolo a, Romeo, Flora V. a, ⁎
Publikováno v:
In Scientia Horticulturae 14 December 2016 213:34-41
Publikováno v:
Grasas y Aceites, Vol 60, Iss 1, Pp 82-88 (2009)
The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives. For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values,
Externí odkaz:
https://doaj.org/article/67a5ecb9360a4e4b87af23ea9f911f10
Autor:
Kacem Mourad, Karam Nour-Eddine
Publikováno v:
Grasas y Aceites, Vol 57, Iss 3, Pp 292-300 (2006)
The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enteroco
Externí odkaz:
https://doaj.org/article/e78712d40a9d4baab15ead19862b636c
Autor:
Abouloifa, H. 1, Rokni, Y. 1, Ghabbour, N. 1, Karboune, S. 2, Brasca, M. 3, D’hallewin, G. 4, Ben Salah, R. 5, Ktari, N. 6, Saalaoui, E. 1, Asehraou, A. 1
Publikováno v:
In Olives and Olive Oil in Health and Disease Prevention Edition: Second Edition. 2021:215-229
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.