Food Fermentation Technology: Examples of application in Malaysian Foods

Author:

Ruby Genevie Eleanor,Abdul Mutalib Noor Azira,Juhari Nurul HanisahORCID,Ungku Zainal Abidin Ungku Fatimah

Publisher

Elsevier BV

Reference66 articles.

1. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages;Adesulu-Dahunsi;Food Control,2020

2. Mutagenicity and antimutagenic activities of lactic acid bacteria (LAB) isolated from fermented Durian (Tempoyak);Ahmad;Jurnal Sains Kesihatan Malaysia Isu Khas,2018

3. Ahmad, F., Mahmud, M.F., Ali, N.S. C., Ayub, M.N. A., Mohamad, S.N., Ismail, N., … Khalid, M.I. (2019). Determination of proximate composition and amino acid profile of Budu from Setiu, Terengganu and Tumpat, Kelantan. Asian J. Agric & Biol, (Special Issue), 61–68. Retrieved from https://www.asianjab.com/wp-content/uploads/2019/12/8-Budu.pdf.

4. Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste;Amalia;Food Chemistry,2023

5. Effect of salt on tempoyak fermentation and sensory evaluation;Amin;Journal of Biological Sciences,2004

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