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dc.contributor.authorVu, Thi Huong
dc.contributor.supervisorProf. Gary Dykesen_US

A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pinitol, total phenolic contents and antioxidant activity were improved by 124, 66 and 64%, respectively, by the fermentation. The fermentation is potentially commercial viability with some further work.

dc.publisherCurtin Universityen_US
dc.titleDevelopment of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibbleen_US
curtin.departmentPublic Healthen_US
curtin.accessStatusOpen accessen_US
curtin.facultyHealth Sciencesen_US

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