Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Yu Hsuan How"'
Publikováno v:
NFS Journal, Vol 28, Iss , Pp 1-14 (2022)
Fermented milk has been associated with the improvement of human health for decades. Food-grade Lactococcus lactis NZ3900 is a potential host for producing and delivering various biologics, including oral vaccines, hence it could enhance the function
Externí odkaz:
https://doaj.org/article/1c5429f561af44b8a6bbb365b32981ec
Autor:
Gabriella Devina Tirta, Leon Martin, Mario Donald Bani, Katherine Kho, Ihsan Tria Pramanda, Liew Phing Pui, Yu Hsuan How, Crystale Siew Ying Lim, Putu Virgina Partha Devanthi
Publikováno v:
Foods, Vol 12, Iss 1, p 165 (2022)
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray dr
Externí odkaz:
https://doaj.org/article/e596e23cb7284beba47ca5b414e4b090
Autor:
Seat Ni Wai, Yu Hsuan How, Lejaniya Abdul Kalam Saleena, Pascal Degraeve, Nadia Oulahal, Liew Phing Pui
Publikováno v:
Foods, Vol 11, Iss 22, p 3583 (2022)
Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation o
Externí odkaz:
https://doaj.org/article/0c1777e3c3244d789492cba2955f36eb
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract This study aimed to evaluate the survivability of Lactiplantibacillus plantarum 299v encapsulated in chitosan-coated calcium alginate beads with inulin as prebiotic in simulated gastrointestinal conditions and roselle juice. The concentratio
Externí odkaz:
https://doaj.org/article/537353a859ba4297bf6e3d859085a3ce
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2022, Vol. 11 Issue 6, p1-7. 7p.
Publikováno v:
Food Biotechnology. 36:283-302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9723e5067d7e85e3a35e36d659d23f2a
https://doi.org/10.1080/08905436.2022.2093216
https://doi.org/10.1080/08905436.2022.2093216
Publikováno v:
Journal of Food Safety.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc579a6648feed8d4ab4339929746bf9
https://doi.org/10.1111/jfs.13060
https://doi.org/10.1111/jfs.13060
Publikováno v:
Asia Pacific Journal of Molecular Biology and Biotechnology. :60-72
The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7a3be844fb1a0537725eaf125efe007
https://doi.org/10.35118/apjmbb.2021.029.1.07
https://doi.org/10.35118/apjmbb.2021.029.1.07
Publikováno v:
Journal of bioscience and bioengineering.
Fermented foods are gaining popularity due to health-promoting properties with high levels of nutrients, phytochemicals, bioactive compounds, and probiotic microorganisms. Due to its unique fermentation process, Lactococcus lactis plays a key role in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::631c2c82487fcc25660667a42041450f
https://pubmed.ncbi.nlm.nih.gov/36428209
https://pubmed.ncbi.nlm.nih.gov/36428209
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb32b3ecae3e852895aaa0161f180026
https://doi.org/10.1111/jfpe.13985
https://doi.org/10.1111/jfpe.13985