Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Kong Fei Chai"'
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100184- (2022)
Brewers’ spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61–66% protein. An evaluati
Externí odkaz:
https://doaj.org/article/cc31879547554cbcad64ab36b0f2d8d6
Publikováno v:
EBioMedicine, Vol 75, Iss , Pp 103792- (2022)
Summary: Food science and technology have a fundamental and considerable overlap with medicine, and many clinically important applications were borne out of translational food science research. Globally, the food industry - through various food proce
Externí odkaz:
https://doaj.org/article/5a0d6db8b0d04e07b42c5f7b655d19a1
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1091-1106 (2018)
Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize t
Externí odkaz:
https://doaj.org/article/1004ee2706ab48c0bd5983f84f142447
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 19:3825-3885
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising so
Publikováno v:
Food and Bioprocess Technology. 13:501-510
This study aims to produce a biodegradable active packaging film that is pH sensitive, and has a good antioxidant and antimicrobial activity. To do this, a novel phenolic extract was interfacially assembled onto a cellulose film, resulting in a film
Publikováno v:
Food Chemistry: X
Food Chemistry: X, Vol 13, Iss, Pp 100184-(2022)
Food Chemistry: X, Vol 13, Iss, Pp 100184-(2022)
Highlights • Brewers’ spent grains (BSG) were fermented by a food-grade fungi. • Proteins and its hydrolysates were extracted using an ethanolic-alkali mixture. • Fermented BSG protein hydrolysates showed better functional properties. • The
Publikováno v:
LWT. 103:199-204
The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days
Publikováno v:
Food Chemistry. 274:808-815
Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentati
Autor:
Hasanah Mohd Ghazali, Roselina Karim, Lee Sin Chang, Yaya Rukayadi, Kong Fei Chai, Noranizan Mohd Adzahan
Publikováno v:
Food Chemistry. 271:298-308
A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roastin
Publikováno v:
EMBO Rep
Modern biotechnology holds great potential for expanding the scope of fermentation to create novel foods and improve the sustainability of food production. [Image: see text]