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Showing 1 - 20 results of 21 for search '"Fermented foods"', 查询时间: 0.03s Refine Results
  1. 1
    Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product
    由 Chai, Kong Fei
    出版 2017
    主题: “...Fermented foods...”
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  2. 2
    Microbial and physicochemical changes during fermentation of Thai chicken sausage
    由 Vanichpun, Apinya
    出版 2003
    主题: “...Fermented foods...”
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  3. 3
    Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans
    由 Ikrawan, Yusep
    出版 2003
    主题: “...Fermented foods...”
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  4. 4
    Molecular Characterisation of Bacteriocinogenic Lactobacillus Plantarum Isolated from Malaysian Fermented Food
    由 Moghadam, Morteza Shojaei
    出版 2009
    主题: “...Fermented foods - Malaysia...”
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  5. 5
    Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
    由 Misnawi, .
    出版 2003
    主题: “...Fermented foods...”
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  6. 6
    Screening, Purification And Characterization Of Extracellular Lipase Produced By Pediococcus Acidilactici Ub6 Isolated From Malaysian Fermented Foods
    由 Yap, Sia Yen
    出版 2007
    主题: “...Fermented foods - Malaysia - Lipase - Purification...”
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  7. 7
    Nutrient enrichment of fermented soybean tempeh via anaerobic fermentation with various biological activities
    由 Mohd Yusof, Hamidah
    出版 2013
    主题: “...Fermented foods...”
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  8. 8
    Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative
    由 Abbasiliasi, Sahar
    出版 2014
    主题: “...Fermented foods - Lipase...”
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  9. 9
    Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods
    由 Lim, Yin Sze
    出版 2003
    主题: “...Fermented foods...”
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  10. 10
    Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
    由 Alam Shah, Nur Syifaa
    出版 2016
    主题: “...Fermented foods...”
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  11. 11
    Effects of tea (Camellia sinensis) on antioxidant potential and fermentation characteristics of yogurt /
    主题: “...Fermented foods....”
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  12. 12
    The effects of Orthosiphon stamineus, Morinda citrifolia and Centella asiatica on yogurt fermentation and functional properties /
    由 Shamrulazhar Shamzir Kamal
    出版 2011
    主题: “...Fermented foods Health aspects....”
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  13. 13
    Isolation of glutamic acid-producing lactic acid bacteria and its application in thosai.
    由 Zareian, Mohsen
    出版 2011
    主题: “...Fermented foods...”
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  14. 14
    Isolation and purification of proteolytic enzyme produced by lactic acid bacteria from budu and bambangan
    由 Thung, Tze Young
    出版 2012
    主题: “...Fermented foods...”
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  15. 15
    Isolation of protease from halotolerant bacteria and its purification by using aqueous two-phase system /
    主题: “...Fermented foods...”
    Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
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  16. 16
    Molecular Characterisation of Lactobacillus Plantarium Isolated from Malaysian Fermented Foods (Tempeh and Tempoyak)
    由 Mat Issa @ Zakaria, Zuraini
    出版 2002
    主题: “...Fermented foods - Malaysia....”
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  17. 17
    Single-step bioconversion of starch to ethanol by the co-culture of ragi tapai and saccharomyces cerevisiae /
    由 Azlin Suhaida Azmi
    出版 2012
    主题: “...Fermented foods....”
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  18. 18
    Changes in microbiological, physicochemical, biochemical and therapeutical characteristics of yoghurt upon the addition of selected medicinal herbs /
    由 Najarian, Afsaneh
    出版 2010
    主题: “...Fermented foods Therapeutic use....”
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  19. 19
    Antioxidant and insulin-like properties of extracts from wheat grains fermented by selected indigenous ganoderma spp. /
    由 Sarasvathy Subramaniam
    出版 2013
    主题: “...Fermented foods Health aspects....”
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  20. 20
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    由 Abolhassani, Yalda
    出版 2009
    主题: “...Fermented foods...”
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