Zobrazeno 1 - 10
of 112
pro vyhledávání: '"M.K. Zainol"'
Autor:
H.Y. Koay, A.T. Azman, Z. Mohd Zin, K.L. Portman, M. Hasmadi, N.D. Rusli, O. Aidat, M.K. Zainol
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100245- (2023)
Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for 45% of total annual production. Instead of being wasted and causing environmental issues, SCG can be utilized for its potential to create valuable products wi
Externí odkaz:
https://doaj.org/article/4ddf34fe5c12492f967c0e67204569f2
Publikováno v:
Food Research. 6:60-67
Morinda citrifolia L. (Mengkudu) leaf is not well-known for its benefits compared to M. citrifolia fruit. It can be considered a good source in healing disease and anti-cancer properties due to the high content of antioxidant enzymes. The objective o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b22f4f6ba3e8600c3efd809e346fe37
https://doi.org/10.26656/fr.2017.6(6).642
https://doi.org/10.26656/fr.2017.6(6).642
Publikováno v:
Food Research. 6:319-329
Non-communicable diseases such as diabetes, atherosclerosis, myocardial infarction, and hypertension have rapidly increased. The scenario is due to unhealthy eating habits and unhealthy foods with high fat and oil, and high sugar on the market. A sna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9a427e966117a58f7d0d7b8e937d9bc
https://doi.org/10.26656/fr.2017.6(2).141
https://doi.org/10.26656/fr.2017.6(2).141
Effect of pH extraction buffer on antioxidant enzymes activities in water lily’s leaves and petioles
Autor:
Z. Mohd Zin, N.H. Yahaya, N. Bashah, K. Ibrahim, N.D. Rusli, K. Smedley, K.S. Mohd, M.K. Zainol
Publikováno v:
Food Research. 6:34-44
Water lily (Nymphaea antares) is one of the most valuable aquatic ornamental plants which has bright potential in the floriculture industry. It may be useful as an urban ecosystem and as a source of medicinal compounds. Due to its potential to become
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b04c49f383063ac7223b9b143a3e4f3f
https://doi.org/10.26656/fr.2017.6(1).130
https://doi.org/10.26656/fr.2017.6(1).130
Publikováno v:
Food Research. 5:43-54
Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffcb6db7e8fcf4cc7d7f8d7cce51699a
https://doi.org/10.26656/fr.2017.5(5).721
https://doi.org/10.26656/fr.2017.5(5).721
Publikováno v:
UNIVERSITI MALAYSIA TERENGGANU JOURNAL OF UNDERGRADUATE RESEARCH. 3:33-42
Spent coffee grounds (SCG) a by-product from coffee industries, coffee shops and domestic users contain large amounts of organic compounds which could be re-used as source antioxidants for foods or cosmetics. This project aims to study the antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06c3cc0a281d23327c3bb6fc3cc5ce38
https://doi.org/10.46754/umtjur.2021.07.004
https://doi.org/10.46754/umtjur.2021.07.004
Publikováno v:
Food Research. 5:145-152
This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b612a6437345a801b57eae6484de98d7
https://doi.org/10.26656/fr.2017.5(4).610
https://doi.org/10.26656/fr.2017.5(4).610
Publikováno v:
Food Research. 5:135-144
Banana is a climacteric fruit that is available throughout the region of Malaysia. In this study, banana flour was produced from different varieties of unripe banana, namely Saba, Mas and Berangan and characterised in its chemical composition and fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c1db2f8bbb781d707bff6c0076aa87c
https://doi.org/10.26656/fr.2017.5(4).642
https://doi.org/10.26656/fr.2017.5(4).642
Publikováno v:
Food Research. 5:127-134
Clitoria ternatea, commonly known as Butterfly pea flower or Bunga telang, is a tropical flower and notable as one of the most vital sources of polyphenols with high antioxidant capacity. C. ternatea abundantly produces anthocyanin compounds benefiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ce015314fa2e65795ef152d1fcf8fd5
https://doi.org/10.26656/fr.2017.5(4).744
https://doi.org/10.26656/fr.2017.5(4).744
Publikováno v:
Food Research. 5:153-162
This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5a970d4fdaff8a539a69fb2dc8df0bb
https://doi.org/10.26656/fr.2017.5(4).701
https://doi.org/10.26656/fr.2017.5(4).701