Over the last decades, consumer´ s preference for and their attention to food products
presented as healthy and with favorable nutritional information has been significantly …

Background In recent years, probiotic foods have received special attention. The most
commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a …

This chapter introduces the possibility of using probiotics in food products as well as the
trends in modern food technology that are directed towards producing healthy and safe …

The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of
low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic …

Consumption of food products with a high level of compounds that are products of fat or
protein oxidation is associated with the onset of various diseases. Therefore, this study …

The objective of this study was to evaluate the microbiological quality, defined as health
safety, microbiological stability, sensory acceptability and dietary value, of raw-fermented …

The contemporary market of food products is highly variable. The reason for this is, among
others the significant number of factors governing consumer choices in relation to food …

The purpose of this study was to investigate the effects of pistachio green hull extract (PGH)
as natural antioxidant and preservative on the quality of ω 3 rich fermented sausage …

In recent years, much attention has been paid to the consumption of meat and processed
meat, and their relationship with a healthy diet. This review provides an overview of the …

Featured Application It has been proven to be possible to use the probiotic starter culture for
the production of dry fermented pork loins and sausages, under industrial conditions, with a …