Zobrazeno 1 - 10
of 47
pro vyhledávání: '"A.H., Mansoor"'
Autor:
M.H.A. Jahurul, L.N. Ying, H.M.S. Amir, F.S. Azzatul, M.S. Sharifudin, M. Hasmadi, J.S. Lee, A.H. Mansoor, R. Jumardi, P. Matanjun, M. Firoz Khan, I.S.M. Zaidul
Publikováno v:
Engineering Reports, Vol 1, Iss 3, Pp n/a-n/a (2019)
The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical p
Externí odkaz:
https://doaj.org/article/2a854cbc071e4c8ead59751b09afe60e
Autor:
M.R. Ramlah George, A.H. Mansoor, A.W. Noorakmar, M. Patricia, M.R. Norazlina, Jau Shya Lee, J. Norliza, H.Y. Fan, M.H.A. Jahurul, M. Hasmadi
Publikováno v:
Trends in Food Science & Technology. 116:102-114
Background Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd9432b068d0bed0ee42d236d8424cbe
https://doi.org/10.1016/j.tifs.2021.07.016
https://doi.org/10.1016/j.tifs.2021.07.016
Publikováno v:
Food Research. 5:145-152
This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b612a6437345a801b57eae6484de98d7
https://doi.org/10.26656/fr.2017.5(4).610
https://doi.org/10.26656/fr.2017.5(4).610
Publikováno v:
Food Research. 5:135-144
Banana is a climacteric fruit that is available throughout the region of Malaysia. In this study, banana flour was produced from different varieties of unripe banana, namely Saba, Mas and Berangan and characterised in its chemical composition and fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c1db2f8bbb781d707bff6c0076aa87c
https://doi.org/10.26656/fr.2017.5(4).642
https://doi.org/10.26656/fr.2017.5(4).642
Publikováno v:
Food Research. 5:44-52
This work aimed to determine the physicochemical and functional properties of starch cassava grown in two different locations in Sabah, namely Tawau and Semporna. In this study, the starch of the cassava was extracted using a wet method and analysed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c8863f2097599d999b17a8db8ebc7f
https://doi.org/10.26656/fr.2017.5(3).550
https://doi.org/10.26656/fr.2017.5(3).550
Autor:
A.H. Mansoor, R. Jumardi, M.H.A. Jahurul, Selamat Jinap, I.S.M. Zaidul, A.K. Mohd Omar, Jau Shya Lee, M.S. Sharifudin, M. Firoz Khan, O K Shian, M. Hasmadi
Publikováno v:
Journal of Food Science and Technology. 58:902-910
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68ffc180b92095b00bae99fa7a4db830
https://doi.org/10.1007/s13197-020-04604-1
https://doi.org/10.1007/s13197-020-04604-1
Publikováno v:
Food Research. 4:991-999
The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and garment industries. The nutritional value of cassava roots is important because they are the main part of the plant consumed in developing countries. However, there
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::606a79a7245e7a8938f73fc29182b184
https://doi.org/10.26656/fr.2017.4(4).405
https://doi.org/10.26656/fr.2017.4(4).405
Akademický článek
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Autor:
A.H. Mansoor, Lee Jau-Shya, M R Umi Hartina, M.H.A. Jahurul, M Noorfarahzilah, Hasmadi Mamat, M.K. Zainol
Publikováno v:
Food Research. 4:602-611
The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ae810564e8f68f4afe16eee42d3655f
https://doi.org/10.26656/fr.2017.4(3).337
https://doi.org/10.26656/fr.2017.4(3).337
Autor:
M.H.A. Jahurul, H.M.S. Amir, A.K. Mohd Omar, L.L. Ping, I.S.M. Zaidul, A.H. Mansoor, Selamat Jinap, M. Hasmadi, Jau Shya Lee, M.S. Sharifudin, B. W. Noorakmar
Publikováno v:
LWT. 107:64-71
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b2ba0e532d7f7136730273fddad7904
https://doi.org/10.1016/j.lwt.2019.02.053
https://doi.org/10.1016/j.lwt.2019.02.053