Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Renda Kankanamge Chaturika, Jeewanthi"'
Autor:
Devarahandhi Achini Melda De Silva, Renda Kankanamge Chaturika Jeewanthi, Rajapakshage Heshani Navoda Rajapaksha, Weddagala Mudiyanselage Tharaka Bilindu Weddagala, Naoki Hirotsu, Bun-Ichi Shimizu, Munasinghe Arachchige Jagath Priyantha Munasinghe
Publikováno v:
PLoS ONE, Vol 16, Iss 11, p e0260474 (2021)
Ceylon cinnamon, which was regarded as a luxury spice during ancient times, has been consumed for its medicinal properties and health benefits for thousands of years. For centuries, Arabian traders controlled the European cinnamon trade through limit
Externí odkaz:
https://doaj.org/article/582f139f14b04c918c0f5df39dd66284
Publikováno v:
Journal of Dairy Science. 102:3887-3893
This study aimed to evaluate the potential of Weissella cibaria D30 as an adjunct culture in cottage cheese, including an assessment of antioxidant, antilisterial, and compositional parameters. Cottage cheese samples were manufactured using a commerc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18cdf3a78d3e7592989a9067fdef04f6
https://doi.org/10.3168/jds.2018-15360
https://doi.org/10.3168/jds.2018-15360
Autor:
Rajapakshage Heshani Navoda Rajapaksha, Renda Kankanamge Chaturika Jeewanthi, Weddagala Mudiyanselage Tharaka Bilindu Weddagala, Naoki Hirotsu, Munasinghe Arachchige Jagath Priyantha Munasinghe, D.A.M. De Silva, Bun-ichi Shimizu
Publikováno v:
PLoS ONE
PLoS ONE, Vol 16, Iss 11, p e0260474 (2021)
PLoS ONE, Vol 16, Iss 11, p e0260474 (2021)
Ceylon cinnamon, which was regarded as a luxury spice during ancient times, has been consumed for its medicinal properties and health benefits for thousands of years. For centuries, Arabian traders controlled the European cinnamon trade through limit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90a46cdd81d44c8ef4ea574094eb7663
https://pubmed.ncbi.nlm.nih.gov/34813609
https://pubmed.ncbi.nlm.nih.gov/34813609
Publikováno v:
Cinnamon ISBN: 9783030544256
True (Ceylon) cinnamon, a traditional spice, is used as a flavor enhancer in a variety of food products in many parts of the world. Today, the consumer is becoming increasingly health conscious and sophisticated, and the food and beverage market is m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b05d01a9c55ef31a90ccf423b3f0372
https://doi.org/10.1007/978-3-030-54426-3_15
https://doi.org/10.1007/978-3-030-54426-3_15
Autor:
Bo-Ram Mok, Hyun-Dong Paik, Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Yoh Chang Yoon
Publikováno v:
Journal of Food Science and Technology. 53:3566-3573
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d9230f485aeeb256e000cd474ba1650
https://doi.org/10.1007/s13197-016-2336-3
https://doi.org/10.1007/s13197-016-2336-3
Autor:
Sung-Ho Son, Renda Kankanamge Chaturika Jeewanthi, Eun Bi Jeon, Na-Kyoung Lee, Hyun-Dong Paik
Publikováno v:
Food Science and Biotechnology. 25:1129-1133
Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered stro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2fa39046cb28a5dd570652ce92b4c3a
https://doi.org/10.1007/s10068-016-0181-9
https://doi.org/10.1007/s10068-016-0181-9
Autor:
Hye Ji Jang, Hyun-Dong Paik, Si-Kyung Lee, Xiang Li, Jieun Jung, Na-Kyoung Lee, Renda Kankanamge Chaturika Jeewanthi, Hyun Joo Yoon, Hee-Sook Jee
Publikováno v:
Korean Journal for Food Science of Animal Resources
The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus therm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2b8da9763ffc804dfae77c2447c5221
https://doi.org/10.5851/kosfa.2016.36.3.412
https://doi.org/10.5851/kosfa.2016.36.3.412
In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13da3483b212b52d12c3fcd5e2c69345
https://europepmc.org/articles/PMC6170359/
https://europepmc.org/articles/PMC6170359/
Autor:
Na-Kyoung Lee, Hyun-Dong Paik, Yoh Chang Yoon, Myeong Hee Kim, Renda Kankanamge Chaturika Jeewanthi
Publikováno v:
Korean Journal for Food Science of Animal Resources
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c0e6fe3baf0ceac69486bea06a7a7be
https://pubmed.ncbi.nlm.nih.gov/28316472
https://pubmed.ncbi.nlm.nih.gov/28316472
Autor:
Eun Bi, Jeon, Sung-Ho, Son, Renda Kankanamge Chaturika, Jeewanthi, Na-Kyoung, Lee, Hyun-Dong, Paik
Publikováno v:
Food science and biotechnology. 25(4)
Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered stro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ac896f33fe90a6b492c52b15f68cbd34
https://pubmed.ncbi.nlm.nih.gov/30263385
https://pubmed.ncbi.nlm.nih.gov/30263385