Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hosam Elhalis"'
Autor:
Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Kanagasundaram Yoganathan, Yvonne Chow, Shao Quan Liu
Publikováno v:
Current Research in Food Science, Vol 10, Iss , Pp 100933- (2025)
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with th
Externí odkaz:
https://doaj.org/article/cdd16ff995f94b77ac988184e3b76704
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e25007- (2024)
Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they have gained a huge popularity globally in recent years. Tra
Externí odkaz:
https://doaj.org/article/5bfd5bcfec3d42798bb03092ce12a372
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based mea
Externí odkaz:
https://doaj.org/article/5689ec3f19514a8c9f8aecf5d35f1e03
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100253- (2023)
Traditionally, harvested coffee cherries are subjected to fermentation processes during primary methods either wet, natural dry or semidry. The main function of the fermentation is to remove the outside bean layers leaving two dried seeds. A wide ran
Externí odkaz:
https://doaj.org/article/ab4bcc8d64334cf5ba9b0f0fdb777fb5
Publikováno v:
Foods, Vol 12, Iss 17, p 3222 (2023)
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives ha
Externí odkaz:
https://doaj.org/article/9e4521fa97584507ae356245ab785432
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compa
Externí odkaz:
https://doaj.org/article/489241239ca14c13aca6e8662e4b21b7
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0190e32fd671d6640416ea64b2cedcd1
https://doi.org/10.1080/10408398.2023.2188951
https://doi.org/10.1080/10408398.2023.2188951
Publikováno v:
Advances in Nutrition. 14:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f429bc86656e06df7b39ab5cfa5338d2
https://doi.org/10.1016/j.advnut.2022.11.002
https://doi.org/10.1016/j.advnut.2022.11.002
Publikováno v:
European Food Research and Technology. 247:485-498
This study investigates the impact of wet fermentation on flavor volatiles and sensory quality of coffee beans and beverage. Pulped coffee beans were kept underwater for 36 h before air-drying and roasting, and volatiles in the beans were characteriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6014e369ebe5c37a3c001444a6f460af
https://doi.org/10.1007/s00217-020-03641-6
https://doi.org/10.1007/s00217-020-03641-6
Publikováno v:
International journal of food microbiology. 333
The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 ppm) was added to the fermentation mass to suppress yeast growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bae6f4378800d67645e82b29bb5e812f
https://pubmed.ncbi.nlm.nih.gov/32771820
https://pubmed.ncbi.nlm.nih.gov/32771820