Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nursyafiqah Mohamad"'
Autor:
Belal J. Muhialdin, Anis Asyila Marzlan, Hana Kadum, Brisha Arulrajah, Nursyafiqah Mohamad Asri, Salahaldin Fathallah, Anis Shobirin Meor Hussin
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 478-486 (2021)
Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus pl
Externí odkaz:
https://doaj.org/article/d2e83563942b44c3bb5bf191d65f03b5
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:172-183
This study was conducted to investigate the effect of ethanol acidification on the antioxidant properties of Morinda citrifolia leaf (MCL) extract and its catechin derivatives. Four different ethanol (100%, 99.5%, 70%, 50%) with or without 0.5% aceti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d6f67925130678c6f2f3dfed336a05a
https://doi.org/10.12944/crnfsj.9.1.17
https://doi.org/10.12944/crnfsj.9.1.17
Autor:
Anis Asyila Marzlan, Hana Kadum, Salahaldin Fathallah, Nursyafiqah Mohamad Asri, Brisha Arulrajah, Anis Shobirin Meor Hussin, Belal J. Muhialdin
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 478-486 (2021)
Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b070360de6adaf4c53b9f965c7834b5
https://doi.org/10.1080/13102818.2021.1892526
https://doi.org/10.1080/13102818.2021.1892526
Akademický článek
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Publikováno v:
LWT. 134:110206
This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03cadea7f490fb42675d39e8575c1f94
https://doi.org/10.1016/j.lwt.2020.110206
https://doi.org/10.1016/j.lwt.2020.110206