GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling.

Autor: Hussin FS; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia.; Section of Food Engineering Technology, Malaysian Institute of Chemical and Bio-Engineering Technology, Universiti Kuala Lumpur, Melaka, Malaysia., Chay SY; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia., Hussin ASM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia., Wan Ibadullah WZ; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia., Muhialdin BJ; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia., Abd Ghani MS; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia., Saari N; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia. nazamid@upm.edu.my.

Publikováno v: Scientific reports [Sci Rep] 2021 May 03; Vol. 11 (1), pp. 9417. Date of Electronic Publication: 2021 May 03.

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.

Autor: Wazir H; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. hazratiwazir@gmail.com.; Panel of Food Technology, Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Pagoh Education Hub, KM 1, Jalan Panchor, Muar 84600, Johor, Malaysia. hazratiwazir@gmail.com., Chay SY; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. da_charming_me@hotmail.com., Zarei M; Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia. mzarei.mail@gmail.com., Hussin FS; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. farahsalina@unikl.edu.my., Mustapha NA; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. nor_afizah@upm.edu.my., Wan Ibadullah WZ; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. wanzunairah@upm.edu.my., Saari N; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. nazamid@upm.edu.my.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2019 Oct 16; Vol. 8 (10). Date of Electronic Publication: 2019 Oct 16.