Improvement of the chemical quality and sensory attributes of ground beef incorporated with probiotics

Abdallah, Reda; Moustafa, Nader Y.; Kirrella, Ghada A.K.; Gaballah, Ibrahim; Imre, Kálmán; Morar, Adriana; Herman, Viorel; Elrais, Amina Mohamed; Kasem, Nahed Gomaa; Sallam, Khalid Ibrahim

doi:10.1016/j.fbio.2024.103981

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103981

|View full text |Cite

Improvement of the chemical quality and sensory attributes of ground beef incorporated with probiotics

Reda Abdallah,

Nader Y. Moustafa,

Ghada A.K. Kirrella

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake

D’Amico,

Buzzanca,

Pistorio

et al. 2024

Beverages

View full text Add to dashboard Cite

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants.

show abstract

Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake

D’Amico,

Buzzanca,

Pistorio

et al. 2024

Beverages

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Improvement of the chemical quality and sensory attributes of ground beef incorporated with probiotics

Cited by 1 publication

References 33 publications

Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake

Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake

Contact Info

Product

Resources

About