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1

Essential oils as active ingredients in soft cheese

100%
Kunicka-Styczynska A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Growth and sporulation of Penicillium roqueforti strains in the presence of yeasts selected as co-starters for cheese production

84%
Juszczyk P., Wojtatowicz M., Zarowska B., Chrzanowska J., Malicki A.
Electronic Journal of Polish Agricultural Universities. Series: Biotechnology
|
2005
|
tom 08
|
nr 1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese

84%
Modzelewska-Kapitula M., Klebukowska L., Kornacki K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
143-146
The influence of inulin HPX and potentially probiotic Lactobacillus plantarum 14 strain on microbial quality and organoleptic properties of soft cheese were studied. Also the effect of inulin on probiotic concentration was examined during 45 days of storage at 6°C. Four versions of soft cheese were produced: (1) control without synbiotic, (2) with L. plantarum 14, (3) with inulin HPX 2.5 g/100 g of cheese, (4) with inulin HPX 2.5 g/100 g of cheese and L. plantarum 14. The number of potentially probiotic bacteria was affected by the addition of inulin HPX (p<0.05). In all probiotic cheeses the concentration of potentially probiotic strain was at a recommended level of 106–107 cfu/g. Also sensory quality was positively affected by the presence of inulin in products. After production and 45 days of storage the most desirable properties possessed cheese produced with the addition of inulin HPX, followed by control cheese. Microbial quality of all cheeses was satisfactory.
4

The possibility of using Lactobacillus fermentum strains of human origin as protective cultures in soft cheese

67%
Modzelewska-Kapitula M., Marin-Iniesta F.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 4
5

Biale zdrowie

67%
Przegląd Gastronomiczny
|
2001
|
tom 54
|
nr 06
10
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The influence of synbiotics on magnesium bioavailability from diets in rats

59%
Klobukowski J., Modzelewska-Kapitula M., Wisniewska-Pantak D., Kornacki K.
Journal of Elementology
|
2008
|
tom 13
|
nr 1
Products containing pro- and prebiotics are known as synbiotics. The benefits of pro- and prebiotics on the host include: normalization of the microbial balance in the gastrointestinal tract, increase of mineral bioavailability, reduction of cholesterol level in blood and prevention of gastrointestinal disorders. The aim of the work was to compare the apparent absorption and retention indexes in rats fed diets containing probiotic or synbiotic soft cheeses. As a probiotic, the strain Lactobacillus plantarum 14 was used, whereas as prebiotics inulin HPX and maltodextrin were used. For 10 days, the animals were fed diets consisting of 61-81% of soft cheese with probiotic (A diet), probiotic and 2,5% of inulin HPX (B diet) and probiotic and 2.5% of maltodextrin (C diet). On the basis of the magnesium concentration in the diets and the urine and faeces excreted during the last 5 days of the experiment, the apparent absorption (A) and retention (R) indexes (%, mg 5 days-1) were calculated. The apparent absorption indexes obtained did not differ statistically among the groups, although the highest value of apparent absorption (A%) was obtained in group B. The apparent retention indexes in group A were significantly higher (p < 0.05) compared to groups B and C. On the other hand, in B and C groups increased faecal mass was detected, but the inulin influence was stronger than that of maltodextrin. Although the short-term supplementation of rat diets with inulin HPX and maltodextrin did not increase magnesium absorption and retention, their use in probiotic products is reasonable because of the beneficial physiological effects.
7

Krajowy lider na rynku serow

51%
Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości
|
2003
|
nr 1-2
18
8

Zawartosc miedzi, cynku, zelaza i manganu w wybranych serach

43%
Ognik K., Rusinek E., Sembratowicz I., Truchlinski J., Adamczyk M.
Roczniki Państwowego Zakładu Higieny
|
2007
|
tom 58
|
nr 4
617-623
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