Several properties and nutritional value of functional fermented, cooked and liver sausages are reported. Functional fermented and cooked sausages contained more proteins and less fat, consequently having being of less energetic value than conventional sausages of the same type. However, there was no difference between functional and conventional liver sausages. Probiotic bacterium Lactobacillus casei LC 01 grows very well in functional fermented sausage and it survives the storage, their number being higher than 107 per gram. Acceptable fatty acids ratio, the presence of probiotics and prebiotics, as well as omega-3 fatty acids, make functional sausages a foodstuff of high nutritional value with substantial positive effect of human health....
Prilikom industrijske proizvodnje fermentiranih proizvoda, starter kulture su često izložene nepovol...
This paper presents the results of the examination of physicochemical, chemical and sensory properti...
The aim of thesis: assess the impact of raw sausages to probiotics regarding physical and chemical i...
This paper presents some important properties and nutritive values of functional meat products such ...
Fermented foods with probiotics having functional properties may provide beneficial effects on healt...
Functional food was developed in the 1980s out of the need to reduce the intake of certain food com...
This paper presents the investigation of certain parameters pH value, colour, firmness and overall s...
In recent years, consumer perception about the healthiness of meat products has changed. In this sc...
AbstractProbiotic food products are very popular on domestic and international markets. The applicat...
Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are sim...
In recent years, consumer perception about the healthiness of meat products has changed. In this sce...
in this paper results of studies on some quality parameters and nutritional value of functional ferm...
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. Th...
Osim osvježavajućeg okusa i visoke nutritivne vrijednosti, fermentirani mliječni proizvodi posjeduju...
Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačk...
Prilikom industrijske proizvodnje fermentiranih proizvoda, starter kulture su često izložene nepovol...
This paper presents the results of the examination of physicochemical, chemical and sensory properti...
The aim of thesis: assess the impact of raw sausages to probiotics regarding physical and chemical i...
This paper presents some important properties and nutritive values of functional meat products such ...
Fermented foods with probiotics having functional properties may provide beneficial effects on healt...
Functional food was developed in the 1980s out of the need to reduce the intake of certain food com...
This paper presents the investigation of certain parameters pH value, colour, firmness and overall s...
In recent years, consumer perception about the healthiness of meat products has changed. In this sc...
AbstractProbiotic food products are very popular on domestic and international markets. The applicat...
Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are sim...
In recent years, consumer perception about the healthiness of meat products has changed. In this sce...
in this paper results of studies on some quality parameters and nutritional value of functional ferm...
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. Th...
Osim osvježavajućeg okusa i visoke nutritivne vrijednosti, fermentirani mliječni proizvodi posjeduju...
Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačk...
Prilikom industrijske proizvodnje fermentiranih proizvoda, starter kulture su često izložene nepovol...
This paper presents the results of the examination of physicochemical, chemical and sensory properti...
The aim of thesis: assess the impact of raw sausages to probiotics regarding physical and chemical i...