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CyTA - Journal of Food Volume 15, 2017 - Issue 3

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Original Articles

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Características de la actividad antioxidante del lomo de cerdo curado en seco inoculado con cepas probióticas de LAB

Paulina KęskaDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, PolandCorrespondence[email protected]

Joanna StadnikDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Pages 374-381 | Received 18 Aug 2016, Accepted 08 Dec 2016, Published online: 06 Feb 2017

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https://doi.org/10.1080/19476337.2016.1271828
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Citations (6)

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Articles from other publishers (6)

Joanna Stadnik, Paulina Kęska, Patrycja Gazda, Łukasz Siłka & Danuta Kołożyn-Krajewska. (2022) Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat. Applied Sciences 12:22, pages 11736.
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Talita Aparecida Ferreira de Campos, Annecler Rech de Marins, Natallya Marques da Silva, Marcos Antonio Matiucci, Iza Catarini dos Santos, Claudete Regina Alcalde, Maria Luiza Rodrigues de Souza, Raquel Guttierres Gomes & Andresa Carla Feihrmann. (2022) Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa. Food Research International 158, pages 111544.
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Paulina Kęska & Joanna Stadnik. (2021) Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB . International Journal of Food Science & Technology 56:12, pages 6268-6278.
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Paulina Kęska & Joanna Stadnik. (2020) Combined Effect of Sonication and Acid Whey on Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Peptides Obtained from Dry-Cured Pork Loin. Applied Sciences 10:13, pages 4521.
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Jose M. Lorenzo, Paulo E.S. Munekata, Belen Gómez, Francisco J. Barba, Leticia Mora, Cristina Pérez-Santaescolástica & Fidel Toldrá. (2018) Bioactive peptides as natural antioxidants in food products – A review. Trends in Food Science & Technology 79, pages 136-147.
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Paulina Kęska & Joanna Stadnik. (2018) Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB. Nutrients 10:4, pages 521.
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