Zobrazeno 1 - 10
of 204
pro vyhledávání: '"Hasanah Mohd. Ghazali"'
Determination of cell viability using acridine orange/propidium iodide dual-spectrofluorometry assay
Autor:
Husniza Hussain, Santhana Raj L., Syahida Ahmad, Mohd. Fuat Abd. Razak, Wan Nazaimoon Wan Mohamud, Jamilah Bakar, Hasanah Mohd. Ghazali
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
In vitro cell viability tests are usually done using 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) method. A new spectrofluorometry method was developed using acridine orange (AO) and propidium iodide
Externí odkaz:
https://doaj.org/article/b7044712834c4a36a203e46506672da0
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 229-239 (2024)
Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as st
Externí odkaz:
https://doaj.org/article/412d65746d254458b5a6a066a33883f2
Autor:
Sami Saadi, Nazamid Saari, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Azizah Abdul Hamid, Sabo Mohammed Abdulkarim, Farooq Anwar, Nor Elhouda Nacer
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100085- (2022)
Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their
Externí odkaz:
https://doaj.org/article/10c0b4ef3e6e49e8b1f9eea731c1939d
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1795-1798 (2019)
Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation o
Externí odkaz:
https://doaj.org/article/5a14f7b6eea849ac9eb92c145f192d76
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 974-984 (2019)
Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two
Externí odkaz:
https://doaj.org/article/612a3f40585b482c801c27d057f5c20a
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 8, Pp 1022-1029 (2018)
The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl,
Externí odkaz:
https://doaj.org/article/a67eb02cc513433587fa82c0fb9a867d
Autor:
Lee Sin Chang, Roselina Karim, Sabo Mohammed Abdulkarim, Yus Aniza Yusof, Hasanah Mohd Ghazali
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1937-1954 (2018)
Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that
Externí odkaz:
https://doaj.org/article/af64ef5d77a24a9bb30df9cd9cac7362
Publikováno v:
Current Research in Food Science
Current Research in Food Science, Vol 5, Iss, Pp 207-221 (2022)
Current Research in Food Science, Vol 5, Iss, Pp 207-221 (2022)
The inactivation of antinutritional factors, protease inhibitors within winged bean protein was induced by two respective method treatments. The physical method based on steam vapor that was conducted using an autoclave and chemical method consisting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::295b76ab322b3808ea2a36b104c9a16f
https://doi.org/10.1016/j.crfs.2022.01.011
https://doi.org/10.1016/j.crfs.2022.01.011
Autor:
Sami Saadi, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Nazamid Saari, Abdulkarim Sabo Mohammed, Farooq Anwar, Azizah Abdul Hamid, Nor Elhouda Nacer
Publikováno v:
Journal of Food Process Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3486eeb02d85b0486e943a7b60949963
https://doi.org/10.1111/jfpe.14336
https://doi.org/10.1111/jfpe.14336
Autor:
Hasanah Mohd Ghazali, Yus Aniza Yusof, Chen Wai Wong, Roselina Karim, Ianne Kong, Liew Phing Pui
Publikováno v:
British Food Journal. 124:3083-3093
PurposeThe purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2474301398c3bbd77db56a95fb3d3000
https://doi.org/10.1108/bfj-06-2021-0715
https://doi.org/10.1108/bfj-06-2021-0715