Optimizing Mycoprotein Production using Aspergillus oryzae in Soy Whey Substr…

Mycoproteins, that are produced through filamentous fungi fermentation, have gained popularity because of their rich protein content and sustainability as an animal-based protein alternative. However, the cost of the commerciallized mycoprotein exceeds the cost of regular meat. Therefore, scientists are exploring various inexpensive substrates and GRAS fungal strains with high survivability …

Development of Processed Cheese Slices with Different Emulsifying Salts for E…

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

Development of Processed Cheese Slices with Different Emulsifying Salts for E…

Emulsifying salts, such as trisodium citrate (TSC), disodium phosphate (DSP), and sodium hexametaphosphate (SHMP), are crucial for improving the texture and sensory characteristics of processed cheese slices. These salts work by binding calcium ions and altering the protein structure, which enhances the cheese's firmness, ability to melt, and moisture level. Trisodium citrate (TSC) is known…

The Effects of Spray Drying Inlet Air Temperature on Bile Salt Hydrolase Acti…

Bile salt hydrolase (BSH) is important to help bile salt deconjugation, converting bile salt into a more hydrophobic form which helps to alleviate cholesterol level in the body. BSH is a N-terminal nucleophile superfamily enzyme, and frequently found in lactic acid bacteria (LAB). Spray drying, as one of preservation methods, is often applied for commercial production, and known to reduce th…

Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…

Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …

Clinical Trials Antimicrobial Evaluation of Daily Roll-On Deodorant and Axill…

Deodorant is a cosmetic product used to reduce bad body odor. Commercialized deodorant products usually come with a substance that enables hiding and reduces bad body odor. A clinical trial study was held to examine the antimicrobial activity of the daily deodorant product towards four healthy male university students in the Indonesian population via 3 days of observation at 3 different samp…

Antibacterial Properties of Sport Deodorant “Product X”: A Clinical Trial…

The excessive sweating of axilla provides a moist and warm environment that supports the growth of various bacteria. The odor-causing bacteria is able to biotransform the sweat gland secretion into volatile odor compounds (VOC) that manifest in body odor. The antibacterial properties of deodorant are able suppress the growth of odor-causing bacteria. Clinical trial was conducted toward 6 In…

Preserving the Japanese way : traditions of salting, fermenting, and pickling…

Edition

-

ISBN/ISSN

9781449450885

Collation

xxxiii, 365 p. : ill. : ind. ; 26 cm

Series Title

-

Call Number

641.4089 Hac p