Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Kharidah Muhammad"'
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1344 (2023)
The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal
Externí odkaz:
https://doaj.org/article/314f46fa14c740fc9a501aa3c3cd6442
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:
Foods and Raw Materials, Vol 7, Iss 1, Pp 131-142 (2019)
The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of ferm
Externí odkaz:
https://doaj.org/article/8d954a877d1a43149b9c2a66341f1568
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:
International Journal of Food Science, Vol 2021 (2021)
The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational c
Externí odkaz:
https://doaj.org/article/a004b2276eb64d7182e8f2f09963530f
Publikováno v:
Food Research, Vol 2, Iss 4, Pp 340-349 (2018)
Externí odkaz:
https://doaj.org/article/d53a2051e21f4aae9e22db2463d2bd00
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 10-19 (2015)
Two types of hydrocolloids in two distinct zones of red tamarillo (Solanum betaceum Cav.) mesocarp were resistant to digestive enzymes and exhibited different in vitro prebiotic activities. Low molecular weight tamarillo seed mucilage hydrocolloid th
Externí odkaz:
https://doaj.org/article/fc86a4f2ce324d9f9957d2d4daf11795
Publikováno v:
Molecules, Vol 17, Iss 6, Pp 6869-6885 (2012)
Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capa
Externí odkaz:
https://doaj.org/article/5091ff1f80d641f69b2ce79c64f28c4b
Publikováno v:
Food Analytical Methods. 15:2858-2878
Autor:
Norzaida Yusof, Noranizan Mohd Adzahan, Patricia Matajun, Shuhaimi Mustafa, Kharidah Muhammad
Publikováno v:
International Food Research Journal. 29:357-368
The aim of the present work was to investigate the spray-dried characteristics such as physical properties, morphologies, glass transition temperatures (Tg), and prebiotic activity of white dragon fruit (WDF) powders produced using different wall mat