In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of ...

Background: Mandai cempedak vinegar (MCV) is a fermented produced from the inner skin of (Artocarpus champeden), which contains antioxidants classified as flavonoids, phenols, and tannins. These bioactive compounds are sensitive to heat prone oxidative damage. Therefore, an encapsulation process proposed protect compounds. This study aimed de...

Improvement of insulin resistance and inflammation is a basic strategy in the management of type 2 diabetes. There is limited evidence that prebiotics improve insulin resistance and inflammation. However, the ameliorating effect of resistant dextrin, as a prebiotic, on insulin resistance and inflammation in patients with type 2 diabetes has not been investigated so far. Therefore, the present s...

The Gram-negative bacterial outer membrane contains several independent, biochemically distinct transport systems for the acquisition of solutes from the environment. Three or more different classes of membrane proteins exist within the porin superfamily, that facilitate the uptake of sugars, amino acids, nucleotides, vitamins and metals. In spite of crystallographic descriptions of these prote...

A large amount of phenolic compounds in sweet potato leaves are a potential source antioxidants. However, polyphenol is sensitive under certain food processing, thereby needs innovation such as microencapsulation to maintain its stability. This study aimed determine the encapsulation efficiency and characterization leaf extract using maltodextrin (10% 20%) combined with Konjac glucomannan (0.5%...