Slika na naslovnici

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified using 1H-NMR analysis with multivariate anal...

Shranjeno v:

Bibliografske podrobnosti
Main Authors:	Mohd Roby, Bizura Hasida, Muhialdin, Belal J., Mahmood Taleb Abadl, Muna, Mat Nor, Nor Arifah, Marzlan, Anis Asyila, Abdul Halim Lim, Sarina, Mustapha, Nor Afizah, Meor Hussin, Anis Shobirin
Format:	Article
Izdano:	Wiley 2020
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
od: Mohd Roby, Bizura Hasida
Izdano: (2020)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
od: Mohd Roby, Bizura Hasida
Izdano: (2020)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread /
od: Baizura Hasida Mohd Roby,

Properties of sourdough starters for breadmaking /
od: Lau, Siew Wen,

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
od: Mat Gani, Hanis Syazwani, et al.
Izdano: (2018)

Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
od: Hajar-Azhari, Siti, et al.
Izdano: (2024)

Handbook on Sourdough Biotechnology
Izdano: (2013)

Sourdough microbiome comparison and benefits
od: Lau, Siew Wen, et al.
Izdano: (2021)

The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea)
od: Mohsin, Aliah Zannierah, et al.
Izdano: (2022)

Identification of predominant Lactobacillus species in liquid sourdough fermentation
od: Kam, W.Y., et al.
Izdano: (2016)

Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
od: Lau, Siew Wen, et al.
Izdano: (2024)

Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil
od: Marzlan, Anis Asyila, et al.
Izdano: (2020)

Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
od: Tan, Wee Ching, et al.
Izdano: (2020)

Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
od: Marzlan, Anis Asyila, et al.
Izdano: (2020)

Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking
od: Mat Gani, Hanis Syazwani
Izdano: (2014)

Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking
od: Mat Gani, Hanis Syazwani
Izdano: (2014)

Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking /
od: Hanis Syazwani Mat Gani.
Izdano: (2014)

Developments of spray-dried Kombucha tea beverage
od: Mat Nor, Nor Arifah
Izdano: (2020)

Developments of spray-dried Kombucha tea beverage
od: Mat Nor, Nor Arifah
Izdano: (2020)

Developments of spray-dried Kombucha tea beverage /
od: Nor Arifah Mat Nor,

Optimization of coconut milk kefir beverage by RSM and screening of its metabolites and peptides
od: Taleb Abadl, Muna Mahmood, et al.
Izdano: (2023)

Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
od: Bolarinwa, Islamiyat Folashade, et al.
Izdano: (2019)

Assessment of antibacterial and antioxidant properties of torch ginger (Etlingera elatior Jack) inflorescence essential oil in starch-based edible film for chicken meat packaging
od: Marzlan, Anis Asyila
Izdano: (2021)

Assessment of antibacterial and antioxidant properties of torch ginger (Etlingera elatior Jack) inflorescence essential oil in starch-based edible film for chicken meat packaging
od: Marzlan, Anis Asyila
Izdano: (2021)

Assessment of antibacterial and antioxidant properties of torch ginger (Etlingera elatior Jack) inflorescence essential oil in starch-based edible film for chicken meat packaging /
od: Anis Asyila Marzlan,

Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers /
od: Leader, Daniel.
Izdano: (2007)

Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage
od: Hasan, Belal J. Muhialdin Mula, et al.
Izdano: (2019)

Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat
od: Marzlan, Anis Asyila, et al.
Izdano: (2021)

Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
od: Mahmood Taleb Abadl, Muna
Izdano: (2023)

Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
od: Mahmood Taleb Abadl, Muna
Izdano: (2023)

Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir
od: Taleb Abadl, Muna Mahmood, et al.
Izdano: (2022)

Antibacterial activity and metabolomics profiling of torch ginger (Etlingera elatior Jack) flower oil extracted using subcritical carbon dioxide (CO2)
od: Anzian, Aliaa, et al.
Izdano: (2020)

Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol
od: Muhialdin, Belal J., et al.
Izdano: (2021)

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
od: Mohsin, Aliah Zannierah, et al.
Izdano: (2022)

Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
od: Muhialdin, Belal J., et al.
Izdano: (2021)

Proximate composition, total phenolic content and total flavonoid content of wheat bread and quinoa-wheat composite bread /
od: Anis Izzaty Nasaruddin.
Izdano: (2018)

Starters /
od: Clark, Maxine.
Izdano: (1991)

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
od: Marzlan, Anis Asyila, et al.
Izdano: (2022)

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
od: Mohammed, Nameer Khairullah, et al.
Izdano: (2020)

Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage
od: R. Muhamad, et al.
Izdano: (2021)