Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile-Reference-Cited by-同舟云学术

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

Published:2017-04-28 Issue:13 Volume:97 Page:4595-4603
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Hashemi Seyed Mohammad Bagher¹,Mousavi Khaneghah Amin²^ORCID,Kontominas Michael G³,Eş Ismail⁴,Sant'Ana Anderson S²,Martinez Rafael R²,Drider Djamel⁵

Affiliation:

1. Department of Food Science and Technology, College of Agriculture; Fasa University; Fasa Iran

2. Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Campinas, São Paulo Brazil

3. Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina Greece

4. Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering; University of Campinas (UNICAMP); Campinas, São Paulo Brazil

5. University Lille 1 Sciences and Technologies; Charles Viollette Institute; Cité Scientifique France

Funder

CNPq-TWAS Postgraduate Fellowship

Fundacão de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference58 articles.

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2. Functional foods and non-dairy probiotic product food development: trends, concepts, and products;Granato;Compr Rev Food Sci Food Saf,2010

3. Probiotic Lactobacillus strains from traditional Iranian cheeses;Hashemi;Probiotics, Prebiotics, and Synbiotics; Bioactive Foods in Health Promotion,2016

4. Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh;Hashemi;Int J Dairy Technol,2016

5. Functional cultures and health benefits;Shah;Int Dairy J,2007

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