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Nur Anis Raihana Mhd Rodzi

Bio: Nur Anis Raihana Mhd Rodzi is an academic researcher from Universiti Sains Malaysia. The author has contributed to research in topics: Food processing. The author has co-authored 1 publications.

Papers
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Journal ArticleDOI
TL;DR: In this article, a compilation of traditional fermented foods available in the South East Asia (SEA) regions as a source vehicle for non-dairy probiotics is presented, where the sensory and organoleptic preferences of traditional foods as means of dietary routine variations are demonstrated.

14 citations


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TL;DR: In this paper , the authors provide a comprehensive understanding of the formation mechanisms, the latest detection and control methods of BAs in traditional fermented foods, which might shed a new light on controlling and solving the problem of biogenic amines in traditional fermentation foods.

24 citations

Journal ArticleDOI
TL;DR: In this paper , the sour cherry juice was fermented by lactic acid bacteria (L. rhamnosus GG) and the volatile compounds were identified by both GC-IMS and GC-MS (gas chromatogram-mass spectrum).

6 citations

Journal ArticleDOI
TL;DR: The main reactions that occur during fermentation of shellfish include proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds as mentioned in this paper .
Abstract: Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

4 citations

Journal ArticleDOI
TL;DR: In this article , the effect of probiotics on the quality characteristics of dairy products, clarify a series of physiological functions of probiotic dairy products and critically evaluate the effectiveness and safety of the products.
Abstract: Probiotic dairy products satisfy people's pursuit of health, and are widely favored because of their easy absorption, high nutritional value, and various health benefits. However, its effectiveness and safety are still controversial. This proposal aims to analyze the effect of probiotics on the quality characteristics of dairy products, clarify a series of physiological functions of probiotic dairy products and critically evaluate the effectiveness and safety of probiotic dairy products. Also, dairy products containing inactivated microorganisms were compared with probiotic products. The addition of probiotics enables dairy products to obtain unique quality characteristics, and probiotic dairy products have better health-promoting effects. This review will promote the further development of probiotic dairy products, provide directions for the research and development of probiotic-related products, and help guide the general public to choose and purchase probiotic fermentation products.

3 citations