Results 21 to 30 of about 24,510 (260)
Italian Journal of Food Safety, 2011 The aim of this study was the evaluation of the use of selected lactic acid bacteria starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (Salame di daino) produced in a small-scale plant in ...
S. Parmegiani +3 more
doaj +1 more source
The Use of Starter Cultures in Traditional Meat Products
Journal of Food Quality, 2017 Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter ...
Marta Laranjo +2 more
doaj +1 more source
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2006 Here, seven different starter cultures used in the production of fermented sausages were screened for the presence or absence of specific DNA sequences coding for tyrosine decarboxylase.
Radka Burdychová
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Invited Review: Advances in Starter Cultures and Cultured Foods [PDF]
Journal of Dairy Science, 2007 With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods.
Cogan, TM +5 more
openaire +4 more sources
Organoids in pediatric cancer research
FEBS Letters, EarlyView.Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley +1 more source
PLoS ONE, 2022 Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs.
Dorota Litwinek +5 more
doaj +2 more sources
Food Science of Animal Resources, 2019 This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E.
Hyeong Sang Kim +4 more
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Food Technology and Biotechnology, 2020 Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions.
Deni Kostelac +9 more
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Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation
FEBS Letters, EarlyView.Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe +3 more
wiley +1 more source
INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES [PDF]
Техника и технология пищевых производств, 2016 According to experts, one of the innovative directions of the development of food biotechnology is the development of biotechnological approaches to the production of probiotics, prebiotics, synbiotics, ferments and food ingredients, new strains of ...
Prosekov A.Y., Ostroumov L.A.
doaj +1 more source