Zobrazeno 1 - 3
of 3
pro vyhledávání: '"W. Chrishanthi Fernando"'
Autor:
Li Huang, Ken W. L. Yong, W. Chrishanthi Fernando, Matheus Carpinelli de Jesus, James J. De Voss, Yasmina Sultanbawa, Mary T. Fletcher
Publikováno v:
Toxins, Vol 13, Iss 3, p 196 (2021)
Photosensitization is a novel environmentally friendly technology with promising applications in the food industry to extend food shelf life. In this study, the natural food dye curcumin, when combined with visible light (430 nm), was shown to be an
Externí odkaz:
https://doaj.org/article/5a83b87b761841df9d62caf7e8b55cb6
Autor:
Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li, Yasmina Sultanbawa
Publikováno v:
Fermentation, Vol 6, Iss 2, p 44 (2020)
Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starc
Externí odkaz:
https://doaj.org/article/09430583f60b498fa922e762c2a24e11
Autor:
Xiuhua Li, Yasmina Sultanbawa, Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy
Publikováno v:
LWT. 127:109362
Effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on physicochemical, microbiological and functional properties of canola meal (CM) were investigated. Fibre fractions, in vitro enzyme protein d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9438fc31ab532c98f591bb2c2783fe13
https://doi.org/10.1016/j.lwt.2020.109362
https://doi.org/10.1016/j.lwt.2020.109362