Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Lee Sin Chang"'
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 37-47 (2024)
The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optim
Externí odkaz:
https://doaj.org/article/45c35d2c8f8e4744a79faeda0a3382e3
Autor:
Hidayati Syamimi Mohd Noor, Rafidah Mohd Ariff, Lee Sin Chang, Xin Yi Chai, Hui Yan Tan, Nur’ Aliah Daud, Abdul Salam Babji, Seng Joe Lim
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 6, Pp 1555-1564 (2022)
This study was conducted to recover edible bird’s nest (EBN) hydrolysates from different grades of EBN, including the industrial by-products, using enzymatic treatment. The nutrient, physicochemical properties and antioxidant activities of the reco
Externí odkaz:
https://doaj.org/article/a5c9dad62a47437b99d5308f25dd9b23
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100364- (2022)
Honeydew melon has grown in popularity because of its nice odour and sweet flavours. This advocated using enzyme to hydrolyse the honeydew melon and then spray drying it into powder. Two parameters were manipulated: maltodextrin concentrations (10–
Externí odkaz:
https://doaj.org/article/1a29e1a681ee4bc79de01875c4365f64
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya
Externí odkaz:
https://doaj.org/article/736c569607ad426289f29a9d540f0337
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
Autor:
Mohammad Fikry, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, Esraa Mousa, Lee Sin Chang
Publikováno v:
Foods, Vol 8, Iss 2, p 61 (2019)
Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of t
Externí odkaz:
https://doaj.org/article/334e0a25a20b40f09bd2ecd4e065c5b3
Autor:
Kevser Irfan Unal, Lee Sin Chang, Wan Aida Wan Mustapha, Noorul Syuhada Mohd Razali, Abdul Salam Babji, Seng Joe Lim
Publikováno v:
Sains Malaysiana. 51:2829-2842
Edible bird's nest (EBN) is a salivary secretion of swiftlets which consist of protein and carbohydrate rich glycoproteins. This natural ingredient is very valuable, nutritional and medically valuable. The EBN industry have grown rapidly and benefite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3902f91d80a091c101c0641f9ad13219
https://doi.org/10.17576/jsm-2022-5109-08
https://doi.org/10.17576/jsm-2022-5109-08
Autor:
Lee Sin Chang1, Kar Qi Lau2, Chin Ping Tan3, Yus Aniza Yusof4, Kar Lin Nyam2, Liew Phing Pui2 puilp@ucsiuniversity.edu.my
Publikováno v:
Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2021, Vol. 20 Issue 4, p417-427. 11p.
Publikováno v:
Food Science and Human Wellness. 11:886-894
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96cb9acec78d5bc3f71335794cdefd7d
https://doi.org/10.1016/j.fshw.2022.03.015
https://doi.org/10.1016/j.fshw.2022.03.015
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 20:417-421
BACKGROUND ‘Kedondong’ fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91b5d9621fa70ee07fb1e6204fcb93d9
https://doi.org/10.17306/j.afs.2021.0903
https://doi.org/10.17306/j.afs.2021.0903