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Cinnamon - Wiley Online Library

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Last Updated: 19 September 2022

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The synergistic effects of the probiotic (Lactobacillus fermentum) and cinnamon, Cinnamomum sp. powder on growth performance, intestinal microbiota, immunity, antioxidant defence and resistance to Yersinia ruckeri infection in the rainbow trout (Oncorhynchus mykiss) under high rearing density

This effect was more pronounced among fish fed L. fermentum + CP, although fish supplementation with the L. fermentum alone or in combination with CP enhanced immune and antioxidant defense mechanisms in serum and mucus. As the concentrations of glucose and cortisol decreased in these treatments, the L. fermentum alone or in combination with CP eased the fish distress. In fish fed CP and those fed L. fermentum + CP and lactate dehydrogenase in fish fed L. fermentum + CP, the incidence of alkaline phosphatase activity in blood dropped in comparison to control. The present study's findings showed that a combination of CP and L. fermentum in the diet can be more effective in improving growth, immunity, digestive enzyme function, and resistance to Y. ruckeri infection in rainbow trout, which may have a synergistic effect.

Source link: https://onlinelibrary.wiley.com/doi/10.1111/are.16064


Evaluation of product quality of chicken sausages with added cinnamon (Cinnamomum cassia) and mushroom (Pleurotus sajur‐caju) powders at various concentrations

During refrigerated storage for 35 days, the aim of this research was to investigate the product quality and shelf life of chicken sausages containing cinnamon and oyster mushroom. As the amount of oyster mushroom powder increased, textural profile analyses were reduced. In conclusion, the cinnamon and oyster mushroom powder reduced TBA, VBN, and microbial counts of chicken sausages, resulting in the extension of shelf life.

Source link: https://onlinelibrary.wiley.com/doi/10.1111/jfpp.16958


Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

The initial amount of 3u2010MCPD esters in the refined olive oil before the treatment was 0. 33 mg/100 g of oil. The formation of 3u2010MCPD esters was reduced during the storage of refined olive oil for 1 and 2 months, mint and ginger as both dry extract and plant powder reduced.

Source link: https://onlinelibrary.wiley.com/doi/10.1111/jfpp.16974

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions