Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Anis Shobirin Meor Hussin"'
Autor:
Sofia Nadhirah Mohd Fazla, Anis Asyila Marzlan, Anis Shobirin Meor Hussin, Muhamad Hafiz Abd Rahim, Iffah Nadhira Madzuki, Aliah Zannierah Mohsin
Publikováno v:
Discover Food, Vol 3, Iss 1, Pp 1-8 (2023)
Abstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier text
Externí odkaz:
https://doaj.org/article/4fce20bdf5a7407e80c92d214dbde016
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 1, Pp 76-85 (2022)
Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select t
Externí odkaz:
https://doaj.org/article/da6846a2ff2640c2a30d5a7831524e6d
Autor:
Aliah Zannierah Mohsin, Nor Arifah Mat Nor, Belal J. Muhialdin, Bizura Hazida Mohd Roby, Muna Mahmood Abadl, Anis Asyila Marzlan, Norhayati Hussain, Anis Shobirin Meor Hussin
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100072- (2022)
This study aimed to evaluate the effects of spray drying using arabic gum as encapsulating agent on the physicochemical, antioxidant and antibacterial properties of kombucha tea, and the significant metabolites changes were determined using 1H-NMR an
Externí odkaz:
https://doaj.org/article/0eef8bea58fe4308a78ef32ec4dd57cb
Autor:
Farah Salina Hussin, Shyan Yea Chay, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Belal J. Muhialdin, Mohd Syahmi Abd Ghani, Nazamid Saari
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more
Externí odkaz:
https://doaj.org/article/e69572b04242486da91923c053315705
Autor:
Zahra Shad, Hamed Mirhosseini, Mahsa Motshakeri, Mohammad Reza Sanjabi, Anis Shobirin Meor Hussin
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 79-86 (2021)
Introduction. Amylase is a significant enzyme with numerous commercial applications, which is largely used to convert starches into oligosaccharides. Extraction of amylase from plant by-products or cheap sources is cost-effective. Annually, pitaya fr
Externí odkaz:
https://doaj.org/article/2eab97d7499a46bebc2e35b26429e77b
Autor:
Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil, Anis Shobirin Meor Hussin
Publikováno v:
AMB Express, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and r
Externí odkaz:
https://doaj.org/article/15289e6454fc4f258d45f4a98c0551fd
Autor:
Muna Mahmood Taleb Abadl, Anis Asyila Marzlan, Rabiha Sulaiman, Faridah Abas, Anis Shobirin Meor Hussin
Publikováno v:
Fermentation, Vol 9, Iss 5, p 430 (2023)
Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance to current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa and Asia, this has raised the need for
Externí odkaz:
https://doaj.org/article/3af22d5db2064b66b5468b970ed76f09
Autor:
Belal J. Muhialdin, Anis Asyila Marzlan, Hana Kadum, Brisha Arulrajah, Nursyafiqah Mohamad Asri, Salahaldin Fathallah, Anis Shobirin Meor Hussin
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 478-486 (2021)
Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus pl
Externí odkaz:
https://doaj.org/article/d2e83563942b44c3bb5bf191d65f03b5
Autor:
Muhaini Hussin, Aliaa Anzian, Crystal Xiao-Qi Liew, Belal J. Muhialdin, Aliah Zannierah Mohsin, Chee-Mun Fang, Mohd Zamri Saad, Nurul Hawa Ahmad, Masriana Hassan, Hazniza Adnan, Anis Shobirin Meor Hussin
Publikováno v:
Fermentation, Vol 8, Iss 11, p 612 (2022)
L. plantarum strains displayed different abilities to exhibit high survivability to acid (pH 3.0), bile salts (3%), enzyme (pepsin), and temperature (40 °C) and good antibiotic susceptibility. The isolates were further supplemented in traditional ta
Externí odkaz:
https://doaj.org/article/3eb48d4b85324ca880253ef8e5bb49c6
Autor:
Aliah Zannierah Mohsin, Rashidah Sukor, Jinap Selamat, Anis Shobirin Meor Hussin, Intan Hakimah Ismail
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 815-824 (2019)
The chemical (proximate, amino acid, fatty acid) and mineral composition of raw goat milk from British Alpine, Jamnapari, Saanen, Shami, and Toggenburg breed (n= 30) were investigated. The results showed a significant difference (p< .05) on the chemi
Externí odkaz:
https://doaj.org/article/d71db88315ae4124b8585eeb544e514a