Health benefits and risks of fermented foods-the PIMENTO initiative.

Autor: Todorovic S; Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia., Akpinar A; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye., Assunção R; Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal., Bär C; Competence Division Method Development and Analytics, Agroscope, Berne, Switzerland., Bavaro SL; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy., Berkel Kasikci M; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye.; STLO, INRAE, Institut Agro-Rennes Angers, Rennes, France., Domínguez-Soberanes J; Facultad de Ingeniería, Universidad Panamericana, Aguascalientes, Mexico., Capozzi V; Department of Food Science, University of Foggia, Foggia, Italy., Cotter PD; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland., Doo EH; School of Living and Environmental Engineering, Dongyang Mirae University, Seoul, Republic of Korea., Gündüz Ergün B; Biotechnology Research Center, Field Crops Central Research Institute, Ankara, Türkiye., Guzel M; Department of Food Engineering, Hitit University, Corum, Türkiye., Harsa HS; Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye., Hastaoglu E; Cumhuriyet University, Sivas, Türkiye., Humblot C; French National Research Institute for Sustainable Development (IRD), Montpellier, France., Hyseni B; Faculty of Food Technology, University 'Isa Boletini', Mitrovica, Republic of Kosovo., Hosoglu MI; Biotechnology Institute, Gebze Technical University, Kocaeli, Türkiye., Issa A; Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon., Karakaş-Budak B; Department of Food Engineering, Akdeniz University Faculty of Engineering, Antalya, Türkiye., Karakaya S; Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye., Kesenkas H; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye., Keyvan E; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Türkiye., Künili IE; Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, Türkiye., Kütt ML; ÄIO, Tallinn, Estonia., Laranjo M; MED-Mediterranean Institute for Agriculture, Environment and Development-CHANGE-Global Change and Sustainability Institute and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia (ECT), Universidade de Évora, Évora, Portugal., Louis S; Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany., Mantzouridou FT; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece., Matalas A; Department of Nutrition and Dietetics, Harokopio University, Athens, Greece., Mayo B; Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain., Mojsova S; Department of Food Safety and Veterinary Public Health, Food Institute, Faculty of Veterinary Medicine, Skopje, Ss. Cyril and Methodius University, Skopje, North Macedonia., Mukherjee A; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland., Nikolaou A; Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece., Ortakci F; Food Engineering Department, Istanbul Technical University, Istanbul, Türkiye., Paveljšek D; Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia., Perrone G; Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari, Italy., Pertziger E; Research Division Microbial Food Systems, Agroscope, Berne, Switzerland.; Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland., Santa D; Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia., Sar T; Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden., Savary-Auzeloux I; Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France., Schwab C; Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark., Starowicz M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland., Stojanović M; Faculty of Medicine, University of Belgrade, Belgrade, Serbia., Syrpas M; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania., Tamang JP; Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India., Yerlikaya O; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye., Yilmaz B; Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India.; Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye., Malagon-Rojas J; Instituto Nacional de Salud de Colombia, Bogotá, Colombia., Salminen S; Functional foods Forum, Faculty of Medicine, University of Turku, Turku, Finland., Frias J; Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Chassard C; Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France., Vergères G; Research Division Microbial Food Systems, Agroscope, Berne, Switzerland.

Publikováno v: Frontiers in nutrition [Front Nutr] 2024 Sep 03; Vol. 11, pp. 1458536. Date of Electronic Publication: 2024 Sep 03 (Print Publication: 2024).

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The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

Autor: Yerlikaya, O., Akan, E., Bayram, O. Y., Karaman, A. D., Kinik, O.

Publikováno v: International Food Research Journal. 28:508-516

In the present work, the antioxidant, antimicrobial activities, total phenolic content, and microbiological quality of Mozzarella cheeses added with medicinal and aromatic plants namely rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c939a4133eed0127562902eb2edf89b9
https://doi.org/10.47836/ifrj.28.3.10

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Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants.

Autor: Akan E; Aydin Adnan Menderes University, Faculty of Agriculture, Department of Dairy Technology, 09070, Kocarli, Aydin, Turkey., Yerlikaya O; Ege University, Faculty of Agriculture, Department of Dairy Technology, 35100, Bornova, İzmir, Turkey., Bayram OY; Aegean Agricultural Research Institute, Technology Laboratory, 35660, Menemen, Izmir, Turkey., Kinik O; Ege University, Faculty of Agriculture, Department of Dairy Technology, 35100, Bornova, İzmir, Turkey.

Publikováno v: Anais da Academia Brasileira de Ciencias [An Acad Bras Cienc] 2022 Oct 17; Vol. 94 (3), pp. e20211274. Date of Electronic Publication: 2022 Oct 17 (Print Publication: 2022).