Consumers expect safe, healthy, natural, and sustainable food. Within the food industry,
ingredient use is changing due to these consumer demands. While no single agreed‐upon …

One of the most effective methods for increasing the antimicrobial activity of a substance is to
combine it with one or more other antimicrobial agents. The aim of the present study was to …

Simple Summary In an era with an increasing number of antibiotic-resistant bacteria strains,
there is a need to find a novel and efficient alternative to the antibiotics commonly used in …

Simple Summary Lactoferrin is a whey protein with a high health-promoting potential, also in
the context of civilization diseases such as obesity and type 2 diabetes. It is perfectly suitable …

Sažetak Food industry has mostly focused on natural preservatives due to the undesirable
effects of chemical additives on the human health. Among milk proteins, lactoferrin and …

This study investigated how enzymatically modified lysozyme added to yogurt can improve
its antioxidant activity and quality properties during cold storage. For this purpose, hen egg …

Background Natural antimicrobial agents such as nisin were used to control the growth of
foodborne pathogens in dairy products. The current study aimed to examine the inhibitory …

This study aimed to determine antilisterial potential of lysozyme (LYS)-nisin (NIS)
combination at temperatures and pHs optimal for LYS activity. Tests in buffers at pH 4.5 and …

摘要将月桂酰精氨酸乙酯(lauroyl glycine ethyl ester, LAE) 单独使用以及与壳聚糖(chitosan,
CS) 及乳酸链球菌素(Nisin) 进行复配应用于牦牛鲜肉肠的保鲜, 考察了15 d …

Produk minuman memiliki permasalahan masa simpan yang rendah akibat adanya
kontaminasi mikrobia. Beberapa metode pengawetan dapat dilakukan untuk meningkatkan …