Publications by authors named "Hamzah Aleryani"
Background: Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties.
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- The study evaluated how slightly acidic electrolyzed water combined with lithium magnesium silicate hydrosol affects the quality of fresh slices stored at room temperatures of 25°C and 37°C over 13 days.
- Results showed that this treatment significantly reduced weight loss and decay while keeping bacterial counts low for the first few days of storage compared to other methods.
- Additionally, treated slices retained more of their color, vitamin C, and polysaccharide content, indicating better overall quality and nutritional value during storage.
In this study, modified sea Cucumber Peptides (SCP) were prepared by reacting with xylooligosaccharide (XOS) and alginate oligosaccharides (AOS) via glycation. Free radical inhibitory and inhibition of oxidative stress of modified SCP was evaluated using human hepatocellular carcinoma (HepG2) cells and zebrafish embryos. LC-MS analysis revealed that SCPs mainly consist of 40 active peptides, with an average molecular weight of 1122.
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- In this study, researchers explored the effectiveness of lithium magnesium silicate (LMS) hydrosol combined with slightly acidic electrolyzed water (SAEW) for killing pathogenic bacteria.
- They optimized the conditions for this combination, finding the best results at an exposure time of 9.5 minutes and specific concentrations of LMS and available chlorine.
- The findings suggest that this combination could serve as an effective sanitizer, significantly reducing bacterial levels under certain conditions.