Zobrazeno 1 - 10
of 185
pro vyhledávání: '"I.S.M. Zaidul"'
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100311- (2023)
Canarium odontophyllum Miq. (Dabai) is an underutilized fruit and its oil has the potential to broaden the availability of healthy edible oil. The objective of this study was to determine the physiochemical and thermal properties, fatty acid and tria
Externí odkaz:
https://doaj.org/article/a145c481796d40858c1c335de0357bb3
Autor:
M.H.A. Jahurul, C.S.C. Jack, A.A.B. Syifa, Islam Shahidul, M.R. Norazlina, A. Shihabul, I.S.M. Zaidul
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100079- (2022)
Noni (Morinda citrifolia) is a climatic small evergreen plant that belongs to the Rubiaceae or coffee family, available throughout the year. This study aimed to identify the nutritional contents, extraction of noni seed oil (NSO) and their physicoche
Externí odkaz:
https://doaj.org/article/248df00734454c4fa2e08654fa86a1a6
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100088- (2022)
This study was aimed to evaluate the nutritional quality of Terminalia catappa kernel oil (TCKO) and its characterization as well as total phenolic content cultivated in two different locations in Sabah, Malaysia. TCK contained 6.87 to 6.92% moisture
Externí odkaz:
https://doaj.org/article/35cfab7268f54d7d8eb208a0bd998267
Publikováno v:
Data in Brief, Vol 32, Iss , Pp 106111- (2020)
Data examines the effect of hydroxypropyl methylcellulose (HPMC) HPMC15 cP, and HPMC 5 cP polymer composition on the physicochemical traits of encapsulated oil made using lab scale spray drying (180 °C). The data found showed that the properties of
Externí odkaz:
https://doaj.org/article/140cb6047f8d455ebe4626601ca21707
Autor:
Md. Ariful Alam, I.S.M. Zaidul, Kashif Ghafoor, F. Sahena, M. A. Hakim, M.Y. Rafii, H.M. Abir, M.F. Bostanudin, V Perumal, A. Khatib
Publikováno v:
BMC Complementary and Alternative Medicine, Vol 17, Iss 1, Pp 1-10 (2017)
Abstract Background This study was aimed to evaluate antioxidant and α-glucosidase inhibitory activity, with a subsequent analysis of total phenolic and total flavonoid content of methanol extract and its derived fractions from Clinacanthus nutans a
Externí odkaz:
https://doaj.org/article/37f760655f0c47b8be383d3213724f3a
Autor:
M.H.A. Jahurul, L.N. Ying, H.M.S. Amir, F.S. Azzatul, M.S. Sharifudin, M. Hasmadi, J.S. Lee, A.H. Mansoor, R. Jumardi, P. Matanjun, M. Firoz Khan, I.S.M. Zaidul
Publikováno v:
Engineering Reports, Vol 1, Iss 3, Pp n/a-n/a (2019)
The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical p
Externí odkaz:
https://doaj.org/article/2a854cbc071e4c8ead59751b09afe60e
Autor:
A.H. Mansoor, R. Jumardi, M.H.A. Jahurul, Selamat Jinap, I.S.M. Zaidul, A.K. Mohd Omar, Jau Shya Lee, M.S. Sharifudin, M. Firoz Khan, O K Shian, M. Hasmadi
Publikováno v:
Journal of Food Science and Technology. 58:902-910
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68ffc180b92095b00bae99fa7a4db830
https://doi.org/10.1007/s13197-020-04604-1
https://doi.org/10.1007/s13197-020-04604-1
Autor:
F. Azzatul, M.S. Sharifudin, M.R. Ramlah George, Selamat Jinap, I.S.M. Zaidul, Jau Shya Lee, M.H.A. Jahurul, M. Hasmadi, M. Firoz Khan, M.J. Norliza, M. Patricia
Publikováno v:
Trends in Food Science & Technology. 99:367-374
Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit in southeast Asia and is gaining more attention in recent years because it is juicy and sweet and has a refreshing flavour and an exotic appearance. It is commercialized fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d78c386a7b4bb1a87168100b7a6bece
https://doi.org/10.1016/j.tifs.2020.03.016
https://doi.org/10.1016/j.tifs.2020.03.016
Autor:
M.H.A. Jahurul, H.M.S. Amir, A.K. Mohd Omar, L.L. Ping, I.S.M. Zaidul, A.H. Mansoor, Selamat Jinap, M. Hasmadi, Jau Shya Lee, M.S. Sharifudin, B. W. Noorakmar
Publikováno v:
LWT. 107:64-71
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b2ba0e532d7f7136730273fddad7904
https://doi.org/10.1016/j.lwt.2019.02.053
https://doi.org/10.1016/j.lwt.2019.02.053
Autor:
M. Hasmadi, M.H.A. Jahurul, F. Sahena, A.H. Mansoor, Selamat Jinap, M.S. Sharifudin, I.S.M. Zaidul, Shafiquzzaman Siddiquee, Leykey Beh, Jau Shya Lee
Publikováno v:
Food Research International. 115:105-115
Fruits are important food commodities that can be consumed either raw or processed and are valued for their taste, nutrients, and healthy compounds. Mangifera pajang Kosterm (bambangan) is an underutilized fruit found in Malaysia (Sabah and Sarawak),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::022f3f97f517034ddc0987d2fa1ec255
https://doi.org/10.1016/j.foodres.2018.08.017
https://doi.org/10.1016/j.foodres.2018.08.017