Search Results - "Elhalis, Hosam"

The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality by Elhalis, Hosam, Cox, Julian, Frank, Damian, Zhao, Jian

“…This study investigates the impact of wet fermentation on flavor volatiles and sensory quality of coffee beans and beverage. Pulped coffee beans were kept…”
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Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization by Elhalis, Hosam, Cox, Julian, Zhao, Jian

“…•Coffee fermentation is a crucial process that impacts the final coffee quality.•Several microorganisms play essential roles in the fermentation process.•Fungi…”
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Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality by Elhalis, Hosam, Cox, Julian, Frank, Damian, Zhao, Jian

“…Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic…”
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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs by Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne

“…Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor…”
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Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects by Elhalis, Hosam, See, Xin Yi, Osen, Raffael, Chin, Xin Hui, Chow, Yvonne

“…Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat…”
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Enhancing food safety in soybean fermentation through strategic implementation of starter cultures by Chin, Xin Hui, Elhalis, Hosam, Chow, Yvonne, Liu, Shao Quan

“…Fermented soybean products have played a significant role in Asian diets for a long time. Due to their diverse flavours, nutritional benefits, and potential…”
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Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans by Elhalis, Hosam, Cox, Julian, Zhao, Jian

“…The microbial ecology in the fermentation of Australian coffee beans was investigated in this study. Pulped coffee beans were kept underwater for 36 h before…”
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The crucial role of yeasts in the wet fermentation of coffee beans and quality by Elhalis, Hosam, Cox, Julian, Frank, Damian, Zhao, Jian

“…The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a…”
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Soybean fermentation: Microbial ecology and starter culture technology by Elhalis, Hosam, Chin, Xin Hui, Chow, Yvonne

“…Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using…”
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Yeasts are essential for mucilage degradation of coffee beans during wet fermentation by Elhalis, Hosam, Cox, Julian, Zhao, Jian

“…During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have…”
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Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans by Elhalis, Hosam, Cox, Julian, Frank, Damian, Zhao, Jian

“…This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation…”
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Can digital twin efforts shape microorganism-based alternative food? by Helmy, Mohamed, Elhalis, Hosam, Rashid, Md Mamunur, Selvarajoo, Kumar

“…With the continuous increment in global population growth, compounded by post-pandemic food security challenges due to labor shortages, effects of climate…”
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Perspective: Multiomics and Machine Learning Help Unleash the Alternative Food Potential of Microalgae by Helmy, Mohamed, Elhalis, Hosam, Liu, Yan, Chow, Yvonne, Selvarajoo, Kumar

“…Food security has become a pressing issue in the modern world. The ever-increasing world population, ongoing COVID-19 pandemic, and political conflicts…”
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Identifying Chlorella vulgaris and Chlorella sorokiniana as sustainable organisms to bioconvert glucosamine into valuable biomass by Elhalis, Hosam, Helmy, Mohamed, Ho, Sherilyn, Leow, Sharon, Liu, Yan, Selvarajoo, Kumar, Chow, Yvonne

“…Chitin is a major component of various wastes such as crustacean shells, filamentous fungi, and insects. Recently, food-safe biological and chemical processes…”
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