Browsing Department of Food Science & Technology by Author "Kaumal, Migelhewa Nidarsha"

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Identification and characterization of acetic acid bacteria species isolated from various sources in Sri Lanka.

Buddhika, M.A.A.; Perumpuli, P.A.B.N.; Kaumal, Migelhewa Nidarsha (2021)

Forty-three acetic acid bacteria (AAB) strains were isolated from different types of fruits, flowers and fermented products collected from different regions of Sri Lanka. They were identified using morphological, physiological ...
Inhibitory Effect of Water Soluble Fraction of Monascus-Fermented Rice on Lipid Accumulation in 3T3 L1 Adipocyte.

Wanninaika, I.P.; Hirohide, Toyama; Shinjiro, Tachibana; Perumpuli, P.A.B.N.; Hettiarachchi, Chamari; Kaumal, Migelhewa Nidarsha (King Mongkut's Institute of Technology Ladkrabang (KMITL), 2022)

Excessive lipid accumulation in the body causes people to become overweight and obese, conditions that are associated with an amplified risk of serious diseases. The fungi of genus Monascus produce various secondary ...
Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production.

Perumpuli, P.A.B.N.; Buddhika, M.A.A.; Kaumal, Migelhewa Nidarsha (King Mongkut's Institute of Technology Ladkrabang (KMITL), 2022)

Tomato is an antioxidant-rich highly perishable fruit, and it is a crop with high postharvest losses due to its tender appearance and surplus production. Thus, to allow value addition and to reduce its postharvest losses, ...

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