Zobrazeno 1 - 10
of 192
pro vyhledávání: '"Alias A. Karim"'
Autor:
Takahiro Noda, Alias A. Karim, Md. Jahurul Haque Akanda, Amid Mehrnoush, Sahena Ferdosh, M. Abd Elgadir, Md. Zaidul Islam Sarker
Publikováno v:
Molecules, Vol 17, Iss 1, Pp 584-597 (2012)
A binary mixture of starch–starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the
Externí odkaz:
https://doaj.org/article/999ab576911c4f709f1b71c7c6c7b6ad
Autor:
Mahmood, Kaiser, Kamilah, Hanisah, Shang, Poh Lee, Sulaiman, Syazana, Ariffin, Fazilah, Alias, Abd Karim
Publikováno v:
In Food Bioscience September 2017 19:110-120
Autor:
Jafarzadeh, Shima, Ariffin, Fazilah, Mahmud, Shahrom, Alias, Abd Karim, Hosseini, Seyed Fakhreddin, Ahmad, Mehraj
Publikováno v:
In Food Packaging and Shelf Life June 2017 12:66-75
Publikováno v:
Food Biophysics. 18:186-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41f18488731613abee323517fbe69073
https://doi.org/10.1007/s11483-022-09759-2
https://doi.org/10.1007/s11483-022-09759-2
Autor:
Mohd Shukri, Afirah1 (AUTHOR), Alias, Abdul Karim1 (AUTHOR), Murad, Maizura1 (AUTHOR), Yen, Kin‐Sam2 (AUTHOR), Cheng, Lai‐Hoong1 (AUTHOR) lhcheng@usm.my
Publikováno v:
Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-20. 20p.
Publikováno v:
Biomaterials in Food Packaging ISBN: 9781003256786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e78ca4838eefb9c7b26c7af39589a9c2
https://doi.org/10.1201/9781003256786-1
https://doi.org/10.1201/9781003256786-1
Publikováno v:
Food Hydrocolloids. 137:108324
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9124692e0ca626a75230abdaa4672460
https://doi.org/10.1016/j.foodhyd.2022.108324
https://doi.org/10.1016/j.foodhyd.2022.108324
Publikováno v:
In Journal of Food Engineering December 2012 113(4):511-519
Publikováno v:
Food Biophysics. 15:423-432
This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ad59a577e9c86a035429b13529b3ffa
https://doi.org/10.1007/s11483-020-09638-8
https://doi.org/10.1007/s11483-020-09638-8
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