Publications by authors named "Md Easdani"
Article Synopsis
- Bacterial metabolites from fermented Maitake polysaccharides show potential as functional food components, with varying compositions between water-soluble and water-insoluble types.
- Lactobacillus acidophilus and Lactobacillus plantarum were used to study the fermentation process, resulting in the identification of 887 distinct metabolites, highlighting differences in metabolic activities.
- Hydrothermal treatment of water-insoluble polysaccharides led to enhanced bacterial growth and the discovery of 6 unique metabolic groups, contributing valuable insights for future food engineering research.
Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin-zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated.
View Article and Find Full Text PDFMaitake polysaccharides, after hydrothermal processing, were fermented with Lactobacillus acidophilus CCFM202 (L.A.) and Lactobacillus plantarum CCFM6392 (L.
View Article and Find Full Text PDFRecent research has proven the ability of cold atmospheric plasma (CAP) for assuring food safety. A more flexible and transportable alternative is the use of plasma activated liquids (PAL), which are also known to have antimicrobial properties. However, within the context of food safety, little is known on its potential regarding decontamination.
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