Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Mohammad Rashedi Ismail‐Fitry"'
Autor:
Muhammad Nizam Hayat, Mohammad Rashedi Ismail-Fitry, Ubedullah Kaka, Yaya Rukayadi, Mohd Zainal Abidin Ab Kadir, Mohd Amran Mohd Radzi, Pavan Kumar, Nurul Ain Nurulmahbub, Awis Qurni Sazili
Publikováno v:
Poultry Science, Vol 103, Iss 7, Pp 103764- (2024)
ABSTRACT: The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variat
Externí odkaz:
https://doaj.org/article/538e9efe01ef45cd8d7419637fe544a9
Autor:
Abdul Mustapha, Iskandar Ishak, Nor Nadiha Mohd Zaki, Mohammad Rashedi Ismail-Fitry, Syariena Arshad, Awis Qurni Sazili
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e32189- (2024)
Meat is a source of essential amino acids that are necessary for human growth and development, meat can come from dead, alive, Halal, or non-Halal animal species which are intentionally or economically (adulteration) sold to consumers. Sharia has pro
Externí odkaz:
https://doaj.org/article/94864aa02f8846169d77e6e40d3d51c2
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100221- (2023)
This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% C
Externí odkaz:
https://doaj.org/article/fcdd7b16a23046b8aa9a798c047ee509
Autor:
Syahira Izyana Mohd Azmi, Pavan Kumar, Neelesh Sharma, Awis Qurni Sazili, Sung-Jin Lee, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 13, Iss 3, p 379 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/68bd2d0428ce4791bcf111b421051876
Autor:
Syahira Izyana Mohd Azmi, Pavan Kumar, Neelesh Sharma, Awis Qurni Sazili, Sung-Jin Lee, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 12, Iss 6, p 1336 (2023)
Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing hig
Externí odkaz:
https://doaj.org/article/8467049bfdd544888622000997df950a
Autor:
Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 12, Iss 3, p 597 (2023)
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were develope
Externí odkaz:
https://doaj.org/article/c51d934e4a934536b0495d90246c01a1
Autor:
Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Gels, Vol 9, Iss 1, p 50 (2023)
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. T
Externí odkaz:
https://doaj.org/article/d1a3f1266c864d37927037d0f26cb26e
Publikováno v:
Asian Fisheries Science, Vol 34, Iss 4 (2021)
Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality
Externí odkaz:
https://doaj.org/article/5699f8df726043c588706a700c36a4a5
Autor:
Che Jaafar Zawani, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin, Mohammad Rashedi Ismail-Fitry, Nilesh Prakash Nirmal
Publikováno v:
Foods, Vol 11, Iss 24, p 3971 (2022)
Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon h
Externí odkaz:
https://doaj.org/article/8325e90ddd6541c1beb33897d7542d3d
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 472-480 (2019)
The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolys
Externí odkaz:
https://doaj.org/article/fc9fb6410f7541eeb69e4671e6d09ef6