Výsledky vyhledávání - "Xin Hui Chin"

Akademický článek

Modulating the aroma and taste profile of soybean using novel strains for fermentation

Autor: Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Kanagasundaram Yoganathan, Yvonne Chow, Shao Quan Liu

Publikováno v: Current Research in Food Science, Vol 10, Iss , Pp 100933- (2025)

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with th

Externí odkaz: https://doaj.org/article/cdd16ff995f94b77ac988184e3b76704

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Akademický článek

Enhancing food safety in soybean fermentation through strategic implementation of starter cultures

Autor: Xin Hui Chin, Hosam Elhalis, Yvonne Chow, Shao Quan Liu

Publikováno v: Heliyon, Vol 10, Iss 2, Pp e25007- (2024)

Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they have gained a huge popularity globally in recent years. Tra

Externí odkaz: https://doaj.org/article/5bfd5bcfec3d42798bb03092ce12a372

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Akademický článek

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Autor: Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow

Publikováno v: Frontiers in Microbiology, Vol 14 (2023)

Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based mea

Externí odkaz: https://doaj.org/article/5689ec3f19514a8c9f8aecf5d35f1e03

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Akademický článek

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Autor: Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow

Publikováno v: Foods, Vol 12, Iss 17, p 3222 (2023)

Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives ha

Externí odkaz: https://doaj.org/article/9e4521fa97584507ae356245ab785432

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