Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Abd Karim Alias"'
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 983-995 (2018)
This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer con
Externí odkaz:
https://doaj.org/article/968b58d39d7a4ae98ae76b550bf3f339
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 495-504 (2014)
Collagen isolated from the ribbon jellyfish (Chrysaora sp.) was hydrolysed using three different proteases (i.e. trypsin, alcalase and Protamex) to obtain bioactive peptides. Angiotensin-I-converting enzyme (ACE) inhibitory activity and antioxidant a
Externí odkaz:
https://doaj.org/article/940eda03582044cb9bb95e6a24ee3813
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:2841-2862
Starch is a complex carbohydrate formed by the repeating units of glucose structure connected by the alpha-glycosidic linkages. Starch is classified according to their derivatives such as cereals, legumes, tubers, palms, fruits, and stems. For decade
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a19ffa956e6ae657c0e329d6d8b40d4c
https://doi.org/10.1080/10408398.2020.1789064
https://doi.org/10.1080/10408398.2020.1789064
Publikováno v:
Textural Characteristics of World Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::734e0c8a0ccf115243b6725597800f66
https://doi.org/10.1002/9781119430902.ch12
https://doi.org/10.1002/9781119430902.ch12
Autor:
Kaiser Mahmood, Hanisah Kamilah, Abd Karim Alias, Fazilah Ariffin, Abdorreza Mohammadi Nafchi
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 2, Pp 584-596 (2022)
In the current study, fish gelatin‐based nanofiber mats were embedded with different bioactive agents (BAs) such as cinnamaldehyde (CEO), limonene (LEO), and eugenol (EEO) at 1, 3, and 5% via electrospinning, and their effects on the morphological,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2535abab4a6e2923e000ccc6e7cad080
https://pubmed.ncbi.nlm.nih.gov/35154694
https://pubmed.ncbi.nlm.nih.gov/35154694
Publikováno v:
Journal of Food Measurement and Characterization. 12:1556-1571
The progressive development of functional foods and herbal medicine has enthused many researchers to explore novel plant sources. In this regard, the rambutan fruit (Nephelium lappaceum L.) appears to be a promising candidate primarily due to its nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02c398ae8e5c1ea5b454d6095cb58305
https://doi.org/10.1007/s11694-018-9771-y
https://doi.org/10.1007/s11694-018-9771-y
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 983-995 (2018)
This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::640a4bd8fb9228f5d60eb3b6289d13cf
https://doi.org/10.1080/10942912.2018.1474056
https://doi.org/10.1080/10942912.2018.1474056
Autor:
Hanisah Kamilah, Abd Karim Alias, Syazana Sulaiman, Kaiser Mahmood, Fazilah Ariffin, Poh Lee Shang
Publikováno v:
Food Bioscience. 19:110-120
Starch is one of the most abundant polysaccharides mainly obtained from cereals and tubers. It has been used since ages in food applications as thickening, binding, sweetening and emulsifying agent. It has been known as part of the main staples for f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b410acc5f35c509d55f64e7e7fddfe0
https://doi.org/10.1016/j.fbio.2017.05.006
https://doi.org/10.1016/j.fbio.2017.05.006
Autor:
Shima Jafarzadeh, Seyed Fakhreddin Hosseini, Abd Karim Alias, Mehraj Ahmad, Shahrom Mahmud, Fazilah Ariffin
Publikováno v:
Food Packaging and Shelf Life. 12:66-75
Regarding the reduction of synthetic food packaging materials’ pollution, the purpose of the present study is to examine a new biopolymer-based film to be employed in food packaging. Diverse ratios (1:4, 2:3, 3:2, and 4:1 w/w) of ZnO nanorod (ZnO-n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1be926619965d8db56a34b83b7d1a36e
https://doi.org/10.1016/j.fpsl.2017.03.001
https://doi.org/10.1016/j.fpsl.2017.03.001
Publikováno v:
Journal of Food Science and Technology. 54:105-113
This study aimed to provide novel biopolymer-based antimicrobial films as food packaging that may assist in reducing environmental pollution caused by the accumulation of synthetic food packaging. The blend of ZnO nanorods (ZnO-nr) and nanokaolin in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5736e5470507b7dbfeeb9cb0a180cf
https://doi.org/10.1007/s13197-016-2441-3
https://doi.org/10.1007/s13197-016-2441-3