Search Results - "Fermented"

Investigation into an indigenous fermented milk food. by Ibrahim, H. Ahmad

Subjects: “…Fermented milk - Foods.…”
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Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans by Ikrawan, Yusep

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Microbial and physicochemical changes during fermentation of Thai chicken sausage by Vanichpun, Apinya

Subjects: “…Fermented foods…”
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Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kano... by Chittrakhani, Chonnipa

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Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product by Chai, Kong Fei

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Molecular Characterisation of Bacteriocinogenic Lactobacillus Plantarum Isolated from Malaysian Fermented Food by Moghadam, Morteza Shojaei

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Therapeutic and prophylactic potential of organic fermented soybean extract against plumbum-induced zebrafish via NMR metabolomics approach by Chong, Siok Geok

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Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans by Misnawi, .

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Evaluation of Fish Silage as a Protein Source in the Diet for River Catfish Mystus Nemurus (C. & V.) by Hasan, Bustari

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Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentra... by Sadr, Maryam Molavi

Subjects: “…Fermented milk…”
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Screening, Purification And Characterization Of Extracellular Lipase Produced By Pediococcus Acidilactici Ub6 Isolated From Malaysian Fermented Foods by Yap, Sia Yen

Subjects: “…Fermented foods - Malaysia - Lipase - Purification…”
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Characterisation of local ikan pekasam and development of process for production of ikan pekasam from black pomfret (Parastromateus niger bloch) by Mohamad Azman, Ezzat

Subjects: “…Fermented fish…”
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Nutrient enrichment of fermented soybean tempeh via anaerobic fermentation with various biological activities by Mohd Yusof, Hamidah

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Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative by Abbasiliasi, Sahar

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Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage by Mahmood Taleb Abadl, Muna

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Process enhancement of a fermented soy sauce system using ultrasound-assisted technology by Goh, Kok Ming

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Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets by Vo, B.V., Bui, D.P., Nguyen, H.Q., Fotedar, Ravi

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Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods by Lim, Yin Sze

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Utilization of soybean milk in the production of 'tairu' by H. Ahmad, Ibrahim

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Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken by Alam Shah, Nur Syifaa

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