The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …

Background Cheese is one of the most widely consumed dairy products worldwide with high
commercial value. As cheese consumption and distribution have increased over the years …

Cheese is a product of ancient biotechnological practices, which has been revolutionized as
a functional food product in many parts of the world. Bioactive compounds, such as peptides …

The objective of this study was to produce edible gelatin‐chitosan blended films containing
Boldo extract, and then they were applied on sliced Prato cheese. Colour, pH, moisture and …

Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of
sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers …

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine,
yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7 …

Lactic acid bacteria isolated from camel milk exhibit remarkable probiotic and
exopolysaccharide (EPS)-producing characteristics. The health-promoting benefits of …

The aim of this study was to investigate the influence of EPS-producing Lactobacillus
plantarum strains isolated from camel milk on chemical composition, rheological properties …

Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid
profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão …

In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes
of meat products. However, latest research results revealed that the usage of …