Improving the texture and color of <i>khanomjeen</i>, a Thai fermented rice noodle, using a modified rice fermentation method-Reference-Cited by-同舟云学术

Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

Published:2022 Issue:1 Volume:28 Page:95-103
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Shompoosang Sirinan¹,Marui Junichiro²,Varichanan Patthinan¹,Dueramae Sawitree¹,Panthavee Wanchai³

Affiliation:

1. Institute of Food Research and Product Development, Kasetsart University

2. Japan International Research Center for Agricultural Sciences (JIRCAS)

3. Kampaengsaen Fermented Flour Factory

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/1/28_FSTR-D-21-00146/_pdf

Reference31 articles.

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2. Boonmee, N. (1989). Microorganisms in the Process of Thai Fermented-Rice Noodle (Kanom-Jeen). M. Sc. Thesis, Kasetsart University, Bangkok. (in Thai)

3. Bouvet, P.J.M. and Grimont, P.A.D. (1986). Taxonomy of the genus Acinetobacter with the recognition of Acinetobacter baumannii sp. nov. Acinetobacter haemolyticus sp. nov. Acinetobacter johnsonii sp. nov. and Acinetobacter junii sp. nov. and emended descriptions of Acinetobacter calcoaceticus and Acinetobacter lwoffii. Int. J. Syst. Bacteriol., 36, 228-240.

4. Dey, D.K., Koo, B.G., Sharma, C., and Sun, C.K. (2019). Characterization of Weissella confusa DD_A7 isolated from kimchi. LWT Food Sci. Technol., 111, 663-672.

5. Duan, Y.Q., Zhou, Z.K., Yan, L.D., Li, Q.Q., Dang, L.Z., Zhang, Y.G., Qiu, L.H., Nimaichand, S., and Li, W.J. (2015). Enterobacter tabaci sp. nov., a novel member of the genus Enterobacter isolated from a tobacco stem. A Van Leeuw. J. Microb., 108, 1161-1169.

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