Optimization of fermentation conditions fortingproduction using response surface methodology-Reference-Cited by-同舟云学术

Optimization of fermentation conditions fortingproduction using response surface methodology

Published:2017-06-14 Issue:1 Volume:42 Page:e13381
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Adebo Oluwafemi Ayodeji¹^ORCID,Njobeh Patrick Berka¹,Mulaba-Bafubiandi Antoine Floribert²,Adebiyi Janet Adeyinka¹,Desobgo Zangué Steve Carly¹,Kayitesi Eugenie¹

Affiliation:

1. Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Gauteng South Africa

2. Department of Metallurgy, Mineral Processing and Technology Research Centre, Faculty of Engineering and The Built Environment; University of Johannesburg; Gauteng South Africa

Funder

University of Johannesburg

National Research Foundation

Center of Excellence (CoE) in Food Security co-hosted

University of Pretoria

University of the Western Cape

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13381/fullpdf

Reference25 articles.

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2. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

3. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent;Ainsworth;Nature Protocols,2007

4. Study on Senna alata and its different extracts by Fourier transform infrared spectroscopy and two-dimensional correlation infrared spectroscopy;Adiana;Journal of Molecular Structures,2011

5. Fermentation and heat moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour;Amadou;Food and Bioproducts Processing,2014

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