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pro vyhledávání: '"Mat Yusoff, Masni"'
Autor:
Gholivand, Somayeh, Tan, Tai Boon, Mat Yusoff, Masni, Choy, Hew Weng, Teow, Shuh Jun, Wang, Yong, Liu, Yuanfa, Tan, Chin Ping
Publikováno v:
In Food Hydrocolloids August 2024 153
Autor:
Gholivand, Somayeh, Tan, Tai Boon, Mat Yusoff, Masni, Choy, Hew Weng, Teow, Shuh Jun, Wang, Yong, Liu, Yuanfa, Tan, Chin Ping
Publikováno v:
In Food Hydrocolloids January 2024 146 Part A
Akademický článek
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Autor:
Mat Yusoff, Masni
Moringa oleifera (MO) is a plant species of Indian subcontinent. Its pods contain kernels, which upon maturation consists of up to 35% protein and 41% oil (w/w). This oil is extractable using solvents such as hexane, but this is generally not looked
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.703328
Publikováno v:
In Food Chemistry 15 November 2016 211:400-408
High pressure processing (HPP) was applied as a pre-treatment on Moringa oleifera (MO) kernels, for the first time, prior to aqueous enzymatic extraction (AEE) of the MO oil, and the effect of this pre-treatment is reported in terms of the free oil r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::8ba56738833714ad44a6c7bc9ca278da
Publikováno v:
Journal of the Science of Food & Agriculture; 3/15/2020, Vol. 100 Issue 4, p1588-1597, 10p
Regulatory, safety, and environmental issues have prompted the development of aqueousenzymatic extraction (AEE) for extracting components from oil-bearing materials. The emulsion resulting from AEE requires de-emulsification to separate the oil; when
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::2c91a38db01eec1a3a34ddd94413946c
Publikováno v:
Trends in Food Science & Technology. Jan2015, Vol. 41 Issue 1, p60-82. 23p.
Autor:
Abd Hadi, Husna Madihah, Tan, Chin Ping, Mohamad Shah, Nur Khalishah, Tan, Tai Boon, Niranjan, Keshavan, Mat Yusoff, Masni
Publikováno v:
Processes; Apr2021, Vol. 9 Issue 4, p579, 1p