Advanced search
Publication Cover
CyTA - Journal of Food Volume 15, 2017 - Issue 3
Submit an article Journal homepage
1,337
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Efecto de las bacterias probióticas en la actividad antiradical de péptidos aisladas de lomo curado en seco

Anna OkońDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
,
Joanna StadnikDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, PolandCorrespondence[email protected]
&
Zbigniew J. DolatowskiDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Pages 382-390 | Received 03 Aug 2016, Accepted 26 Dec 2016, Published online: 13 Feb 2017

Citations (5)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Xinxin Jiang, Dehui Lin, Hongjun Shao & Xingbin Yang. (2019) Antioxidant properties of Komagataeibacter hansenii CGMCC 3917 and its ameliorative effects on alcohol-induced liver injury in mice. CyTA - Journal of Food 17:1, pages 355-364.
Read now

Articles from other publishers (4)

Paulo E. S. Munekata, Mirian Pateiro, Igor Tomasevic, Rubén Domínguez, Andrea C. da Silva Barretto, Eva M. Santos & José M. Lorenzo. (2022) Functional fermented meat products with probiotics—A review. Journal of Applied Microbiology 133:1, pages 91-103.
Crossref
Kübra Cinar Topçu, Mükerrem Kaya & Güzin Kaban. (2020) Probiotic properties of lactic acid bacteria strains isolated from pastırma. LWT 134, pages 110216.
Crossref
Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek & Danuta Kołożyn-Krajewska. (2020) The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions. Applied Sciences 10:12, pages 4311.
Crossref
Paulina Kęska, Joanna Stadnik, Karolina Maria Wójciak & Katarzyna Neffe‐Skocińska. (2019) Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB . International Journal of Food Science & Technology.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.