Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ashari Rozzamri"'
Autor:
Nur Nabilah Hasanah, Ezzat Mohamad Azman, Ashari Rozzamri, Nur Hanani Zainal Abedin, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Polymers, Vol 15, Iss 11, p 2541 (2023)
The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to syste
Externí odkaz:
https://doaj.org/article/973cd3d7de954c958d298f36e518054b
Autor:
Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 12, Iss 3, p 597 (2023)
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were develope
Externí odkaz:
https://doaj.org/article/c51d934e4a934536b0495d90246c01a1
Publikováno v:
Journal of International Dental & Medical Research; 2024, Vol. 17 Issue 3, p1130-1137, 8p
Autor:
Hao Yuan Chan, Rukayadi, Yaya, Azman, Ezzat Mohamad, Ashari, Rozzamri, Halim Lim, Sarina Abdul
Publikováno v:
Journal of Engineering & Technological Sciences; 2024, Vol. 56 Issue 3, p389-403, 15p
Autor:
SITI NURJAWAHER SHAMSOL KAHAR, MOHAMMAD RASHEDI ISMAIL-FITRY, MASNI MAT YUSOFF, ASHARI ROZZAMRI, JAMILAH BAKAR, WAN ZUNAIRAH WAN IBADULLAH
Publikováno v:
Malaysian Applied Biology. 50:169-179
This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcedb8561cab54c86d01bd7c05705125
https://doi.org/10.55230/mabjournal.v50i1.1505
https://doi.org/10.55230/mabjournal.v50i1.1505
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f537ae42c917b740d8fb3ee4b5ab4f0
https://doi.org/10.1111/jfpp.16376
https://doi.org/10.1111/jfpp.16376
Autor:
Nor Qhairul Izzreen Mohd Noor, Rina Syafinaz Razali, Nur Khairina Ismail, Rabiatul Amirah Ramli, Umi Hartina Mohamad Razali, Ahmad Riduan Bahauddin, Nazikussabah Zaharudin, Ashari Rozzamri, Jamilah Bakar, Sharifudin Md. Shaarani
Publikováno v:
Processes, Vol 9, Iss 2227, p 2227 (2021)
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daf6abf2ea03b09d9b35c1733a8fa225
https://doi.org/10.3390/pr9122227
https://doi.org/10.3390/pr9122227
Autor:
Ashari, Rozzamri
Surimi is a concentrated myofibrillar protein added with several additives. It has been used by seafood industries as an intermediate product to produce various seafood analogues. Due to the current increase in health awareness, consumer demands heal
Externí odkaz:
https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.753133
