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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer-Verlag

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DOI

10.1016/0040-4020(89)80091-2

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0975-8402

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Formation of volatiles and fattyacids of therapeut

Authors: G Vanaja Velitchka Gotcheva Angel Angelov Renu Agrawal
Publish Date: 2010/10/30
Volume: 48, Issue: 1, Pages: 110-113
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Abstract

Probiotics are the microorganisms that impart therapeutic effect and promote health by preventing various diseases In the present work the volatile compounds were studied in the native isolate Lactobacillus plantarum LP and after adaptation to resist gastro intestinal tract GIT conditions which was coded as LPcfr A number of therapeutically important compounds were present in LPcfr like butanediol 25 and propionic acid 28 which were not found in LP Hexadecane 3 butanoic acid 2 dodecanal 2 hexanal 75 hexadecanoic acid 4 and heptanal 6 were found in higher concentrations in LPcfr as compared to the parent strain LP Production of oleic acid LP192 LPcfr 335 known for reducing blood cholesterol and linoleic acid LPcfr 23 and a conjugated fatty acid known as a novel beneficial functional lipid was noticed Linoleic acid was absent in LP These important fatty acids were found in larger quantities in the probiotic adapted culture strain LPcfr as compared to the parent strain LPAuthors thank Prakash V Director CFTRI for his encouragement and Umesh Kumar S Head Department of Food Microbiology CFTRI Mysore for providing the facilities Authors are thankful to the Department of Science and Technology Govt of India and Govt of Bulgaria for providing an opportunity to work under Bilateral Collaborative Programme

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Other Papers In This Journal:
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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish ) seed oil blends with peanut oil from China
  5. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Quality of rusks prepared by incorporation of concentrated whey
  19. Horse gram- an underutilized nutraceutical pulse crop: a review
  20. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  21. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  22. Phytase activity in brown rice during steeping and sprouting
  23. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  24. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  25. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  26. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
  27. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy
  28. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  29. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  30. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  31. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
  32. Date canning: a new approach for the long time preservation of date
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  34. Development of meat-bone separator for small scale fish processing
  35. The effect of process parameters and microstructural changes on a new convenience food – quick-frozen paste-coated mushrooms ( Agaricus bisporus )
  36. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
  37. Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) ( Capsicum spp.) varieties
  38. Effect of osmotic pretreatment on air drying characteristics and colour of pepper ( Capsicum spp ) cultivars
  39. Quality characteristics and storage stability of restructured chicken meat blocks extended with different combinations of vegetative extenders
  40. Antihypercholesterolemic and antioxidant effect of sterol rich methanol extract of stem of Musa sapientum (banana) in cholesterol fed wistar rats
  41. Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality
  42. Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity
  43. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
  44. Flaxseed—a potential functional food source
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  47. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues
  48. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
  49. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
  50. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  51. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  52. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
  53. Effect of pre-harvest calcium sprays on post-harvest life of winter guava ( Psidium guajava L.)
  54. Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources
  55. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils
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  57. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry ( Prunus avium )
  58. Optimization of ingredients for formulating a diabetic dietary supplement
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  60. Application of ultrasound to microencapsulation of coconut milk fat by spray drying method
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