[HTML][HTML] Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)
A Bilska, J Kobus-Cisowska, D Kmiecik… - Electronic Journal of …, 2019 - Elsevier
Abstract Background Rosemary (Rosmarinus officinalis) contains active substances that
have desirable properties for industrial and herbal medicine applications, eg, essential oils …
have desirable properties for industrial and herbal medicine applications, eg, essential oils …
[HTML][HTML] Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during …
A Bilska, J Kobus-Cisowska, J Wojtczak, R Kowalski… - Molecules, 2024 - mdpi.com
The aim of this study was to evaluate the effect of hop extracts on changes in the primary
and secondary fat oxidation products, physicochemical properties, and microbiological …
and secondary fat oxidation products, physicochemical properties, and microbiological …
[HTML][HTML] Effect of Morus alba leaf extract dose on lipid oxidation, microbiological stability, and sensory evaluation of functional liver pâtés during refrigerated storage
A Bilska - PLoS one, 2021 - journals.plos.org
Mulberry (Morus alba L.), and above all the extract from the leaves of this plant, is a natural
medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves …
medicine that has been used in traditional medicine for hundreds of years. Mulberry leaves …
[PDF][PDF] Factors Determining Meat Quality and Cold Preservation Methods to Extend Shelf Life
HE Rojas, RL Contreras, FG Schnake, P Melín… - Open Acc. J. Bio …, 2022 - academia.edu
Meat refers to animal tissues that can be used as food, its main component being skeletal
muscle with some degree of fat and connective tissue. Since the early 1980s, the production …
muscle with some degree of fat and connective tissue. Since the early 1980s, the production …
Microbiota of spontaneously fermented game meat sausages
A Žgomba Maksimović - 2019 - repozitorij.unizg.hr
Sažetak In the present study, the microbiota of three wild boar (WB1, WB2, WB3) and three
deer meat (DS1, DS2, DS3) sausage types was characterised, with focus on lactic acid …
deer meat (DS1, DS2, DS3) sausage types was characterised, with focus on lactic acid …