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Volumn 1, Issue 3, 2006, Pages 243-254

Fermentation of tempoyak using isolated tempoyak culture

Author keywords

Durian; Fermentation; Lactic acid bacteria; Pasteurization; Tempoyak

Indexed keywords


EID: 84964294747     PISSN: 18164935     EISSN: None     Source Type: Journal    
DOI: 10.3923/jm.2006.243.254     Document Type: Article
Times cited : (18)

References (8)
  • 1
    • 0006556917 scopus 로고    scopus 로고
    • Fermentations of the Far East
    • Robinson, R.K., C.A. Batt, P.D. Patel, (Eds.)., Academic Press, New York
    • Gandjar, I., 2000. Fermentations of the Far East. In: Robinson, R.K., C.A. Batt, P.D. Patel, (Eds.). Encyclopedia of Food Microbiology, Academic Press, New York, 2: 767-773.
    • (2000) Encyclopedia of Food Microbiology , vol.2 , pp. 767-773
    • Gandjar, I.1
  • 2
    • 0003526050 scopus 로고    scopus 로고
    • Garbutt, Britain, The Bath Press
    • Garbutt, 1997. Essentials of Food Microbiology, Britain, The Bath Press, pp: 187.
    • (1997) Essentials of Food Microbiology , pp. 187
  • 3
    • 0031684772 scopus 로고    scopus 로고
    • Physiological Changes During Postharvest Ripening of Durian Fruit (Durio Zibethinus Murray)
    • Ketsa, S. and T. Daengkanit, 1998. Physiological Changes During Postharvest Ripening of Durian Fruit (Durio Zibethinus Murray). J. Hort. Sci. Biotechnol., 73: 575-577.
    • (1998) J. Hort. Sci. Biotechnol. , vol.73 , pp. 575-577
    • Ketsa, S.1    Daengkanit, T.2
  • 4
    • 0035931659 scopus 로고    scopus 로고
    • Identification of Lactic Acid Bacteria Constituting the Predominating Microflora in an Acid-fermented Condiment (Tempoyak) Popular in Malaysia
    • Leisner, J.J., M. Vancanneyt, B. Rusul, Pot, K. Lefebvre, A. Fresi and L.K Tee, 2001. Identification of Lactic Acid Bacteria Constituting the Predominating Microflora in an Acid-fermented Condiment (Tempoyak) Popular in Malaysia. Int. J. Food Microbiol., 63: 149-157.
    • (2001) Int. J. Food Microbiol. , vol.63 , pp. 149-157
    • Leisner, J.J.1    Vancanneyt, M.2    Rusul, B.3    Pot, K.L.4    Fresi, A.5    Tee, L.K.6
  • 5
    • 4244195028 scopus 로고
    • Malaysian Tempoyak
    • Steinkraus, K.H. (Ed.), Marcel Dekker Inc., New York, pp
    • Merican, Z., 1977. Malaysian Tempoyak. In: Steinkraus, K.H. (Ed.), Handbook of Indigenous Fermented Foods. Marcel Dekker Inc., New York, pp: 147-148.
    • (1977) Handbook of Indigenous Fermented Foods , pp. 147-148
    • Merican, Z.1
  • 7
    • 4244130346 scopus 로고    scopus 로고
    • Chemical Composition of Tempoyak
    • Steinkraus, K.H. (Ed.), Markel Dekker Inc, New York, pp
    • Suan, C.J., 1996. Chemical Composition of Tempoyak. In: Steinkraus, K.H. (Ed.), Handbook of Indigenous Fermented Foods. Markel Dekker Inc, New York, pp: 148.
    • (1996) Handbook of Indigenous Fermented Foods , pp. 148
    • Suan, C.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.