Zobrazeno 1 - 10
of 29
pro vyhledávání: '"M R Ismail Fitry"'
Autor:
Nor-Khaizura M.A.R., M R Ismail-Fitry, N N Jambari, Z.A. Nur Hanani, M Suhaili, Samsudin N.I.P.
Publikováno v:
Sains Malaysiana. 50:2993-3002
This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e579e8fe191765ad703f26e72b850d2
https://doi.org/10.17576/jsm-2021-5010-13
https://doi.org/10.17576/jsm-2021-5010-13
Autor:
M R Ismail Fitry, S Radhiah, Nor-Khaizura M.A.R., M. Nor Afizah, Z.A. Nur Hanani, S. Aimi Azira, W. I. Wan Zunairah
Publikováno v:
Food Research. 5:55-62
Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3432f81da79551c65edeeaf54cbb8799
https://doi.org/10.26656/fr.2017.5(5).046
https://doi.org/10.26656/fr.2017.5(5).046
Autor:
Siti Khadijah Khalid, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, M R Ismail-Fitry, Nur Izzah Arifah Zarul Anuar
Publikováno v:
Sains Malaysiana. 50:2219-2228
Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea379cde3422a24edfe4057e98d58da8
https://doi.org/10.17576/jsm-2021-5008-07
https://doi.org/10.17576/jsm-2021-5008-07
Publikováno v:
Food Research. 5:448-460
The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the ove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc305484b426b14fe94549ee9c2376b8
https://doi.org/10.26656/fr.2017.5(1).270
https://doi.org/10.26656/fr.2017.5(1).270
Publikováno v:
Food Research. 4:2073-2081
Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challengi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9ed3c9917466bf5ff6f23cfe1a0e583
https://doi.org/10.26656/fr.2017.4(6).229
https://doi.org/10.26656/fr.2017.4(6).229
Publikováno v:
Food Research. 4:1995-2002
The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6675a779b39a28430a999c55a5371263
https://doi.org/10.26656/fr.2017.4(6).197
https://doi.org/10.26656/fr.2017.4(6).197
Autor:
W I Wan-Zunairah, Ahmad Zainuri, Z.A. Nur Hanani, Fatimah M.H.B., M. Nor Afizah, S Radhiah, A R Farah-Nadiah, Nor-Khaizura M.A.R., M R Ismail-Fitry
Publikováno v:
Food Research. 4:1500-1512
Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ebf6290f7feb8c31dd64d5a5a24e3b6
https://doi.org/10.26656/fr.2017.4(5).063
https://doi.org/10.26656/fr.2017.4(5).063
Publikováno v:
Food Research. 4:1435-1443
Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible altern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2298e9014b44c35e6667f369c6096ff0
https://doi.org/10.26656/fr.2017.4(5).068
https://doi.org/10.26656/fr.2017.4(5).068
Autor:
Nazamid Saari, Shyan Yea Chay, Kharidah Muhammad, Fatema Hossain Brishti, Mohammad Zarei, M R Ismail-Fitry
Publikováno v:
Food & Function. 11:8918-8930
Mung bean is gaining attention as a sustainable and economic source of plant protein. The current study evaluates the techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity of texturized mung bean protein (TMBP) produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e8fb40d0c01ef9aad19db8916f470d7
https://doi.org/10.1039/d0fo01463j
https://doi.org/10.1039/d0fo01463j
Autor:
M R Ismail-Fitry, Pavan Kumar, Awis Qurni Sazili, Muhamad Faris Ab Aziz, Alzaidi Mohammed Awad, Shokri Jusoh
Publikováno v:
Antioxidants, Vol 10, Iss 1465, p 1465 (2021)
Antioxidants
Antioxidants
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f1970b1ef7ff251dbd1610a1135c93
https://www.mdpi.com/2076-3921/10/9/1465
https://www.mdpi.com/2076-3921/10/9/1465