Zobrazeno 1 - 6
of 6
pro vyhledávání: '"M N Nor Qhairul Izzreen"'
Publikováno v:
Supplementary 6. 4:124-131
The study aimed to determine the characteristics of gelatin from water buffalo (Bubalus bubalis) skin pre-treated with NaOH and Ca(OH)2 at different concentrations (0.3 M, 0.5 M and 0.7 M) and extracted at 65˚C for 6 hrs and 24 hrs respectively. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbc312c35b87ede534ba0b3efdb2457e
https://doi.org/10.26656/fr.2017.4(s6).015
https://doi.org/10.26656/fr.2017.4(s6).015
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1118:012060
This study aimed to evaluate the microbiological quality of commercial fresh fish. A total of 7 marine fish species (n = 9 per species) were collected and sold from the wet market in Kota Kinabalu, Malaysia. The prevalence of Pseudomonas spp. (100%)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::043156be6d503e422a6f2d3dc358318d
https://doi.org/10.1088/1755-1315/1118/1/012060
https://doi.org/10.1088/1755-1315/1118/1/012060
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 736:012011
White mulberry (Morus albaL.) is a berry native to China which fruit is usually eaten fresh or after processed. Its bioactive compounds vary depending on species, cultivation, location and others. In this study, the total flavonoids content, total ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50fc9f739731ab9235cf95c79c8808f2
https://doi.org/10.1088/1755-1315/736/1/012011
https://doi.org/10.1088/1755-1315/736/1/012011
Autor:
Z Mona, H M S Amir, Fahrul Huyop, S S Joko, Nurul Huda, M N Nor Qhairul Izzreen, S Noural Aqidah, M.H.A. Jahurul, M R Umi Hartina
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 709:012080
Water spinach (Ipomoea aquatic Forsk.) is a food for human beings and animals. It is rich in minerals, protein, dietary fibre, with high moisture content. The work was undertaken to determine contents of K, Ca, Mg, Na & P in the stems, leaves and pet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e08e58682081719229ea0bee4e3c0dd4
https://doi.org/10.1088/1755-1315/709/1/012080
https://doi.org/10.1088/1755-1315/709/1/012080
Publikováno v:
Food Chemistry. 210:566-576
The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24600c32b589382cc7338fe3e8c3c8a6
https://doi.org/10.1016/j.foodchem.2016.04.110
https://doi.org/10.1016/j.foodchem.2016.04.110
Publikováno v:
Cereal Chemistry Journal. 93:209-216
The influence of fermentation temperatures (8, 16, and 32°C) and yeast levels (2, 4, and 6%) on the formation of volatile compounds in the crumb of whole-meal wheat bread was investigated. Volatile compounds were extracted by dynamic headspace extra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e5702ceae554e0b21754654123bdf40
https://doi.org/10.1094/cchem-09-14-0196-r
https://doi.org/10.1094/cchem-09-14-0196-r