Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Authors: Devanthi, Putu Virgina Partha, Gkatzionis, Konstantinos

Source: In Food Research International June 2019 120:364-374

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

Authors: Devanthi, Putu Virgina Partha, El Kadri, Hani, Bowden, Allen, Spyropoulos, Fotios, Gkatzionis, Konstantinos

Source: In Food Research International March 2018 105:333-343

Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

Authors: Kadri, Hani El, Devanthi, Putu Virgina Partha, Overton, Tim W., Gkatzionis, Konstantinos

Source: In Food Research International November 2017 101:114-128

Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates.

Authors: Devanthi, Putu Virgina Partha¹ (AUTHOR) ferren.pratama@alumni.i3l.ac.id, Pratama, Ferren¹ (AUTHOR), Pramanda, Ihsan Tria¹ (AUTHOR), Bani, Mario Donald¹ (AUTHOR), Kadar, Adinda Darwati¹ (AUTHOR), Kho, Katherine¹ (AUTHOR)

Source: Journal of Fungi. Aug2024, Vol. 10 Issue 8, p555. 17p.

Subject Terms: *SUSTAINABILITY, *CIRCULAR economy, *KOJI, *WASTE minimization, *BIOCHEMICAL substrates

The Potential of Pediococcus acidilactici Cell-Free Supernatant as a Preservative in Food Packaging Materials.

Authors: Kho, Katherine, Kadar, Adinda Darwanti, Bani, Mario Donald, Pramanda, Ihsan Tria, Martin, Leon, Chrisdianto, Matthew, Pratama, Ferren, Devanthi, Putu Virgina Partha

Source: Foods; Mar2024, Vol. 13 Issue 5, p644, 19p

Subject Terms: PEDIOCOCCUS acidilactici, FOOD packaging, FOOD preservatives, PACKAGING materials, FOOD preservation

Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios.

Authors: Tirta, Gabriella Devina, Martin, Leon, Bani, Mario Donald, Kho, Katherine, Pramanda, Ihsan Tria, Pui, Liew Phing, How, Yu Hsuan, Lim, Crystale Siew Ying, Devanthi, Putu Virgina Partha

Source: Foods; Jan2023, Vol. 12 Issue 1, p165, 16p

Subject Terms: SPRAY drying, PEDIOCOCCUS acidilactici, ATMOSPHERIC temperature, INLETS, WHEY proteins, GASTROINTESTINAL system, POWDERS, FOOD pasteurization

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.

Authors: Koukoumaki, Danai Ioanna, Giannoutsos, Konstantinos, Devanthi, Putu Virgina Partha, Karmiris, Panagiotis, Bourni, Sophia, Monemvasioti, Anastasia, Psimouli, Vassiliki, Sarris, Dimitris, Gkatzionis, Konstantinos

Source: International Journal of Food Science; 8/18/2022, p1-14, 14p

Subject Terms: FLOUR, CRACKERS, BAKED products, SENSORY perception, WHEAT, CROSS-cultural studies, CHICKPEA

Geographic Terms: GREECE, INDONESIA

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Isolation and Screening of Microbial Isolates from Kombucha Culture for Bacterial Cellulose Production in Sugarcane Molasses Medium.

Authors: Angela, Clara, Young, Jeffrey, Kordayanti, Sisilia, Devanthi, Putu Virgina Partha, Katherine

Source: KnE Life Sciences; 2/16/2020, Vol. 2020, p111-127, 17p

Subject Terms: BACTERIAL cultures, MOLASSES, KOMBUCHA tea, SUGARCANE, FERMENTED beverages, CELLULOSE, CELLULOSE synthase

Primer Design for Isolation of Sucrose:Sucrose 1-Fructosyltransferase (1-SST) Gene from Gembili (Dioscorea esculenta).

Authors: Heriawan, Gili, Anjani, Dellamartha, Devanthi, Putu Virgina Partha, Kemal, Rahmat Azhari, Jessica, Priscilla

Source: KnE Life Sciences; 2/16/2020, Vol. 2020, p128-145, 18p

Subject Terms: YAMS, INULIN, GENES, DESIGN templates, BIOSYNTHESIS, CHROMOSOMES

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Corrigendum to "Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce" [Food Chem. 257 (2018) 243–251].

Authors: Devanthi, Putu Virgina Partha¹, Linforth, Robert¹, El Kadri, Hani¹, Gkatzionis, Konstantinos¹ k.gkatzionis@bham.ac.uk

Source: Food Chemistry. Jul2019, Vol. 285, p324-325. 2p.

Subject Terms: *EMULSIONS, *BACTERIAL starter cultures, *SOY sauce