The functional food sector has shown tremendous growth in recent years with the
application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in …

Background With almost thirty years of application in field of probiotics, microencapsulation
is becoming an important technology for sustaining cell viability during food production …

The use of starter cultures helps to improve the quality and safety of traditional meat
products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus …

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …

The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …

In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a
fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat …

Fermentation is an important way to process and preserve fish. It not only gives the product a
unique flavor and texture, but it also contributes to increased nutritional value and better …

Fermented sausages are traditional fermented meat products that are popular due to their
unique flavor and high nutritional value. Lipids are an important component and one of the …

Growing interest in the development of innovative functional products as ideal carriers for
synbiotics, eg, nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the …

The objective of this study was to explore the effects of the inoculation of mixed starter
cultures of Lactobacillus and Staphylococcus (labeled LS) on microbial community and …