Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Farah Salina Hussin"'
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:
Farah Salina Hussin, Shyan Yea Chay, Mohammad Zarei, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Nurul Dhania Zaharuddin, Hazrati Wazir, Nazamid Saari
Publikováno v:
Foods, Vol 9, Iss 12, p 1826 (2020)
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combin
Externí odkaz:
https://doaj.org/article/6a51c78949db47c5bb2fe0c2fe6a4aec
Autor:
Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, Nazamid Saari
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 486 (2019)
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage o
Externí odkaz:
https://doaj.org/article/20e144948cc34bdc9a87a32562f92fde
Autor:
Farah Salina Hussin, Nurul Dhania Zaharuddin, Wan Zunairah Wan Ibadullah, Roselina Karim, Mohamad Ariff Hanafi, Shahrul Razid Sarbini, Shyan Yea Chay, Nazamid Saari, Mohammad Zarei, Shehu Muhammad Auwal
Publikováno v:
Journal of Food Measurement and Characterization. 15:652-663
Kenaf (Hibiscus cannabinus L.) seed is an underutilized protein-rich resource considered as a by-product of the kenaf fiber processing industry. Its high protein content (34%) makes it a promising candidate as a source of bioactive protein hydrolysat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3bbd7bd6eb7a3d3568ec844f0845d35
https://doi.org/10.1007/s11694-020-00663-2
https://doi.org/10.1007/s11694-020-00663-2
Autor:
Mohd Syahmi Abdul Ghani, Shyan Yea Chay, Belal J. Muhialdin, Nazamid Saari, Anis Shobirin Meor Hussin, Farah Salina Hussin, Wan Zunairah Wan Ibadullah
This study aimed to enhance natural GABA production in yogurt by adding glucose (2%, w/v) in the presence of low glutamate concentration (11.5mM vs. reported range of 32–507 mM) without the need of pyridoxal 5’-phosphate (PLP) cofactor, producing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d06de88983588b26a0937e5083bbd63c
https://doi.org/10.21203/rs.3.rs-129166/v1
https://doi.org/10.21203/rs.3.rs-129166/v1
Autor:
Wan Zunairah Wan Ibadullah, Belal J. Muhialdin, Shyan Yea Chay, Nazamid Saari, Farah Salina Hussin, Anis Shobirin Meor Hussin, Mohd Syahmi Abd Ghani
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
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 GABA prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d23a75d65b02e404709281050cf460a5
https://pubmed.ncbi.nlm.nih.gov/33941803
https://pubmed.ncbi.nlm.nih.gov/33941803
Autor:
Nurul Dhania Zaharuddin, Wan Zunairah Wan Ibadullah, Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Anis Shobirin Meor Hussin, Nazamid Saari
Publikováno v:
Foods
Volume 9
Issue 12
Foods, Vol 9, Iss 1826, p 1826 (2020)
Volume 9
Issue 12
Foods, Vol 9, Iss 1826, p 1826 (2020)
The current study evaluated the &gamma
aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt.
aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a87a4e3821b151ae1be69837bf2e2bbf