Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products

1017306-J-AFS-1781085473 260610115753 poznan admin@actapol.net Julita Reguła Acta Scientiarum Polonorum Technologia Alimentaria Acta Sci Pol Technol Aliment 16440730 18989594 10.17306/J.AFS https://www.food.actapol.net 06 10 2015 06 30 2017 16 2 10.17306/J.AFS.2017.2 https://www.food.actapol.net/volume16/issue2 Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland Department of Catering Technology and Food Hygiene, Warsaw University of Life Sciences ? SGGW, Poland Paulina Kęska Joanna Stadnik Dorota Zielińska Danuta Kołożyn-Krajewska 06 30 2017 119 126 10.17306/J.AFS.2.0466 https://www.food.actapol.net/volume16/issue2/abstract-1.html The effect of temperature on in vitro digestibility, fat globular size and free fatty acid bio-availability in milk fat Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland Michał Smoczyński 06 30 2017 127 134 10.17306/J.AFS.2.0456 https://www.food.actapol.net/volume16/issue2/abstract-2.html Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditions Department of Food Process Engineering, University of Life Sciences in Lublin, Poland Magdalena Kręcisz Agnieszka Wójtowicz 06 30 2017 135 147 10.17306/J.AFS.2.0459 https://www.food.actapol.net/volume16/issue2/abstract-3.html Yield of acid curd cheese produced from cow's milk from different lactation periods Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland Ewa Salamończyk Krzysztof Młynek Piotr Guliński Wiesława Zawadzka 06 30 2017 149 156 10.17306/J.AFS.2.0468 https://www.food.actapol.net/volume16/issue2/abstract-4.html Optimization of mooseer (A. hirtifolium Boiss.) dehydration under infrared conditions Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Iran Reza Amiri Chayjan Mosayeb Fealekari 06 30 2017 157 170 10.17306/J.AFS.2.0471 https://www.food.actapol.net/volume16/issue2/abstract-5.html Lactose-free frozen yogurt: production and characteristics Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra Bencanta, Portugal Katarzyna Skryplonek David Gomes Jorge Viegas Carlos Pereira Marta Henriques 06 30 2017 171 179 10.17306/J.AFS.2.0478 https://www.food.actapol.net/volume16/issue2/abstract-6.html The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in ?Lor Whey Cheese? and the effects on sensory properties Food Engineering Department, Engineering Faculty, Balikesir University, Turkey Biology Department, Art-Science Faculty, Balikesir University, Turkey Reyhan Irkin Onur Yalcin 06 30 2017 181 189 10.17306/J.AFS.2.0493 https://www.food.actapol.net/volume16/issue2/abstract-7.html Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Poland Marzena Włodarczyk-Stasiak Artur Mazurek Jerzy Jamroz 06 30 2017 191 198 10.17306/J.AFS.2.0457 https://www.food.actapol.net/volume16/issue2/abstract-8.html Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin , Poland Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Poland Katarzyna W. Skrzypczak Waldemar Z. Gustaw Ewa D. Jabłońska-Ryś Monika Michalak-Majewska Aneta Sławińska Wojciech P. Radzki Klaudia M. Gustaw Adam D. Waśko 06 30 2017 199 207 10.17306/J.AFS.2.0479 https://www.food.actapol.net/volume16/issue2/abstract-9.html Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk Department of Dairy Technology, University of Rzeszów, Poland Student Scientific Group of Food Technologist FERMENT, University of Rzeszów, Poland Department of Food and Agriculture Production Engineering, University of Rzeszów, Poland Department of Biotechnology and Microbiology, University of Rzeszów, Poland Agata Znamirowska Katarzyna Szajnar Przemysław Rożek Dorota Kalicka Piotr Kuźniar Paweł Hanus Krzysztof Kotula Marcin Obirek Maciej Kluz 06 30 2017 209 215 10.17306/J.AFS.2.0476 https://www.food.actapol.net/volume16/issue2/abstract-10.html Haematological and biochemical studies on Justicia carnea leaves extract in phenylhydrazine induced-anemia in albino rats Department of Biochemistry, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, Nigeria Department of Chemistry/Biochemistry, Federal University Ndufu-Alike Ikwo, Ebonyi State, Nigeria Chimaraoke Onyeabo Ngozi K. Achi Chima A. Ekeleme-Egedigwe Chidinma U. Ebere Chidinma K. Okoro 06 30 2017 217 230 10.17306/J.AFS.2.0492 https://www.food.actapol.net/volume16/issue2/abstract-11.html Comparing the effects of sucrose and high-fructose corn syrup on lipid metabolism and the risk of cardiovascular disease in male rats Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland Joanna Sadowska Magda Bruszkowska 06 30 2017 231 240 10.17306/J.AFS.2.0482 https://www.food.actapol.net/volume16/issue2/abstract-12.html