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Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and-glucosidase inhibitory activity:A response surface methodology approach

W.Y.Koh U.Uthumporn A.Rosma A.R.Irfan Y.H.Park

食品科学与人类健康(英文)2018，Vol.7Issue(1)：P.57-70,14.

食品科学与人类健康(英文)2018，Vol.7Issue(1)：P.57-70,14.DOI:10.1016/j.fshw.2017.11.001

Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and-glucosidase inhibitory activity:A response surface methodology approach

W.Y.Koh ¹U.Uthumporn ¹A.Rosma ²A.R.Irfan ³Y.H.Park³

作者信息

1. Food Technology Division,School of Industrial Technology,Universiti Sains Malaysia,Minden 11800,Penang,Malaysia
2. Bioprocess Division,School of Industrial Technology,Universiti Sains Malaysia,Minden 11800,Penang,Malaysia
3. Department of Applied Microbiology and Biotechnology,Yeungnam University,Gyeongsan,South Korea
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摘要

关键词

Probiotics/Response surface methodology/Box-Behnken/Hyperglycaemia/Functional food

分类

轻工纺织

引用本文复制引用

W.Y.Koh,U.Uthumporn,A.Rosma,A.R.Irfan,Y.H.Park..Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and-glucosidase inhibitory activity:A response surface methodology approach[J].食品科学与人类健康(英文),2018,7(1):P.57-70,14.

基金项目

The authors would like to appreciate and acknowledge ASEAN University Network(AUN)and Korea Association of the Southeast Asian Studies for providing financial support under ASEAN-ROK Academic Exchange Programme 2016/2017 （AUN）

Universiti Sains Malaysia(USM)Vice Chancellor Award Scholarship and grant(RUI,1001/PTEKIND/811339). （USM）

食品科学与人类健康(英文)

ISSN：2097-0765

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