Zobrazeno 1 - 10
of 27
pro vyhledávání: '"M. A. R. Nor-Khaizura"'
Autor:
Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. A. R. Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 0 (2021)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://doaj.org/article/7a2bda3bb30e478bb06670468a140afe
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for
Externí odkaz:
https://doaj.org/article/f0a72223cb064e98aea03b047d0fd643
Autor:
Yuli Haryani, Nadrah Abd Halid, Goh Sur Guat, M A R Nor-Khaizura, Asyraf Hatta, Suriana Sabri, Son Radu, Hanan Hasan
Publikováno v:
FEMS Microbiology Letters. 370
The present work investigated the profile and biodiversity of lactic acid bacteria (LAB) isolated from selected manufactured and homemade fermented foods in Malaysia. A total of 55 LAB were isolated from 20 samples, and identified based on the sequen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab189452c7aff0a39f04f9312a177e46
https://doi.org/10.1093/femsle/fnad023
https://doi.org/10.1093/femsle/fnad023
Publikováno v:
LWT. 106:113-121
Made-in-transit (MIT) is a new concept that aims to develop products that can undergo part of their manufacture during transportation to their market destination. Fermented foods are suited to developing into MIT products under carefully controlled c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ded4770b349526c23fca9f68943a58a
https://doi.org/10.1016/j.lwt.2019.02.027
https://doi.org/10.1016/j.lwt.2019.02.027
Autor:
M. A. R. Nor-Khaizura, Selamat Jinap, Nik Iskandar Putra Samsudin, Zainal Abedin Nur Hanani, Joshua Mark John
Publikováno v:
Journal of Food Science and Technology. 56:3145-3150
Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f65d26a80519301b87bfdba019a7e0ac
https://doi.org/10.1007/s13197-019-03652-6
https://doi.org/10.1007/s13197-019-03652-6
Publikováno v:
Food Hydrocolloids. 89:253-259
Pomegranate (Punica granatum L.) peel powder was incorporated into fish gelatin film-forming solution (FFS) to develop an active packaging film. The physical, mechanical, antioxidant and antimicrobial properties of the films were investigated. Fish g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d67abd863ab57208ac1e1253386d76a2
https://doi.org/10.1016/j.foodhyd.2018.10.007
https://doi.org/10.1016/j.foodhyd.2018.10.007
Autor:
M. A. R. Nor-Khaizura, Nor Afizah Mustapha, Z.A. Nur Hanani, M R Ismail-Fitry, Wan Zunairah Wan-Ibadullah, Anis Shobirin Meor Husin, Aw Ying Hong
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 0 (2021)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c59c44b09f1e7d7e4dc0529ebd9bb15f
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617
Autor:
W.S. Chang, C.W. Tan, S.Y. Kwan, Yuet Ying Loo, Radu Son, E. Lee, Y. Nordin, C.Y. New, M. A. R. Nor-Khaizura, C. H. Kuan
Publikováno v:
Food Research, Vol 3, Iss 1, Pp 28-39 (2018)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9469844abf41679d326eb2d904b8b8be
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2018-218_kwan_1.pdf
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2018-218_kwan_1.pdf
Autor:
Selamat Jinap, Cheow Keat Chin, Abdul Halim Farawahida, Son Radu, Mahror Norlia, Nik Iskandar Putra Samsudin, M. A. R. Nor-Khaizura
Publikováno v:
Toxins
Volume 11
Issue 9
Toxins, Vol 11, Iss 9, p 501 (2019)
Volume 11
Issue 9
Toxins, Vol 11, Iss 9, p 501 (2019)
Peanuts are widely consumed in many local dishes in southeast Asian countries, especially in Malaysia which is one of the major peanut-importing countries in this region. Therefore, Aspergillus spp. and aflatoxin contamination in peanuts during stora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52c9277011c71ee3c7536949f777c84b
Autor:
Zawiyah Sharif, Son Radu, Mohd Azuar Hamizan Rahman, Mshelia Ladi Peter, Selamat Jinap, M. A. R. Nor-Khaizura, Mahror Norlia, Joshua Mark John
Publikováno v:
International Journal of Food Microbiology. 335:108836
Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::546e644670992fc8e85d13c1a62878bb
https://doi.org/10.1016/j.ijfoodmicro.2020.108836
https://doi.org/10.1016/j.ijfoodmicro.2020.108836