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Browsing Department of Food Science & Technology by Author

Browsing Department of Food Science & Technology by Author "Perumpuli, P.A.B.N."

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Caryota urens: Value Addition, Nutritional and Medicinal Values.

Perumpuli, P.A.B.N.; Singharathne, S.M.S.J.M; Wanninayaka, I.P. (Rynnye Lyan Resources, 2022-04-08)

Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood ...
Consumer awareness on nutrition fact panel of dairy food products: a context of urban, semi-urban and rural consumers in Sri Lanka.

Kodikara, M.H.; Perumpuli, P.A.B.N.; Silva K.N.N. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2022-06-30)

A detailed nutrition fact panel is one of the best ways that can encourage consumers to make good decisions with regard to their eating habits. Nutrition fact communicates the information on nutrients available in a ...
Effect of Harvesting Damages on Cyanide Levels in Different Tuber Zones of Two Commonly Cultivated Cassava Varieties in Mapalana, Sri Lanka

Perumpuli, P.A.B.N.; Singharathne, S.M.S.J.M (Faculty of Agriculture, Rajarata University of Sri Lanka, 2021-06-29)

Cassava is one of the staple foods consumed in developing countries. However, it contains cyanogenic glucoside which turns into toxic compound hydrogen cyanide (HCN) when damaged to the cells of cassava tubers. HCN levels ...
Functional constituents of fruit juices after acetic acid fermentation

Buddhika, M.A.A.; Perumpuli, P.A.B.N.; Dilrukshi, Nirosha (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2021-12-31)

Fruits are dense sources of nutrients with many functional properties. Acetification of fruit juices generates different types of fruit vinegar with a variety of flavors and uses. In this study, Alcoholic juices fermented ...
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 ...
Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka.

Perumpuli, P.A.B.N.; Taisuke, Watanabe; Hirohide, Toyama (Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA), 2014-04-29)

From the pellicle formed on top of brewing coconut water vinegar in Sri Lanka, three Acetobacter strains (SL13E-2, SL13E-3, and SL13E-4) that grow at 42 °C and four Gluconobacter strains (SL13-5, SL13-6, SL13-7, and SL13-8) ...
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 ...
Pellicle of thermotolerant Acetobacter pasteurianus strains: Characterization of the polysaccharides and of the induction patterns.

Perumpuli, P.A.B.N.; Taisuke, Watanabe; Hirohide, Toyama (Elsevier, 2014)

Acetobacter species are well known to have the ability to grow floating on the surface of the medium by producing pellicle, which consists of cells and a self-produced matrix of cell-attached polysaccharide. We previously ...
Physical, chemical, and nutritional quality parameters of three different types of oil: Determination of their reusability in deep frying.

Habarakada, A.; Perumpuli, P.A.B.N.; Thathsaranee, W.T.V.; Wanninaika, I.P. (Rynnye Lyan Resources, 2021-10-19)

Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of ...
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, ...
Study on possibility of the use of Kluyveromyces marxianus DMKU3 (tropical yeast) and thermoadapted Acetobacter pasteurianus TH3 in simultaneous vinegar production at higher temperature.

Perumpuli, P.A.B.N.; Hirohide, Toyama (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2021-05-06)

Increasing temperature in recent years poses a substantial influence on fermentation industries and thus, huge cooling systems are required to maintain the optimum temperature leading to additional cost of production. In ...

Browsing Department of Food Science & Technology by Author "Perumpuli, P.A.B.N."

Browsing Department of Food Science & Technology by Author "Perumpuli, P.A.B.N."

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