Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Muhammad Syahmeer How"'
Publikováno v:
Foods, Vol 12, Iss 6, p 1162 (2023)
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam sample
Externí odkaz:
https://doaj.org/article/3a25599c290e4779ba9571c896f63eb7
Autor:
Nur Aribah Fatini Zawawi, Nurul Ashikin Md. Hazmi, Muhammad Syahmeer How, Kevin Kantono, Filipa V. M. Silva, Alifdalino Sulaiman
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1864 (2022)
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to t
Externí odkaz:
https://doaj.org/article/d11eafabf80b4d0baead8572893ee658
Autor:
Jesse Lee Kar Ming, Mohd Shamsul Anuar, Muhammad Syahmeer How, Samsul Bahari Mohd Noor, Zalizawati Abdullah, Farah Saleena Taip
Publikováno v:
Foods, Vol 10, Iss 11, p 2708 (2021)
Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization–enhanced artificial neural network (PSO–ANN) that could predict the c
Externí odkaz:
https://doaj.org/article/c9bc1236f93e45b2a9c8dc3cd6b93794
Publikováno v:
Kantono, K, How, M S & Wang, Q J 2022, ' Design of experiments meets immersive environment : Optimising eating atmosphere using artificial neural network ', Appetite, vol. 176, 106122 . https://doi.org/10.1016/j.appet.2022.106122
Design of experiments (DOE) is a family of statistical tools commonly used in food science to optimise recipes and facilitate new food development. In a novel cross-disciplinary twist, we propose to adapt DOE approach to the optimisation of restauran
Autor:
Samsul Bahari Mohd Noor, Jesse Lee Kar Ming, Farah Saleena Taip, Mohd Shamsul Anuar, Zalizawati Abdullah, Muhammad Syahmeer How
Publikováno v:
Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2708, p 2708 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2708, p 2708 (2021)
Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization–enhanced artificial neural network (PSO–ANN) that could predict the c
Autor:
Ioan Cristian Tréléa, Anne Saint-Eve, Muhammad Syahmeer How, John E. Bronlund, Marco P. Morgenstern, Eli Gray-Stuart, Jim R. Jones, Isabelle Souchon
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩
LWT-Food Science and Technology, Elsevier, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ca309a22157d890435fb6345d31309f
https://hal.inrae.fr/hal-03250532
https://hal.inrae.fr/hal-03250532
Autor:
Ioan Cristian Trelea, Jim R. Jones, Eli Gray-Stuart, John E. Bronlund, Muhammad Syahmeer How, Marco P. Morgenstern, Anne Saint-Eve, Isabelle Souchon
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩
LWT-Food Science and Technology, Elsevier, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩
International audience; A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilutio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b42ea710b82a6816dfa3b34b304f686c
https://hal-agroparistech.archives-ouvertes.fr/hal-03120245/document
https://hal-agroparistech.archives-ouvertes.fr/hal-03120245/document
Publikováno v:
Journal of Food Engineering. 317:110871
Chewing food prepares it for safe swallowing which, by reducing particle size and exposing new surface and blending it with saliva, benefits both digestion and the sensory experience of consumers, the latter through flavour and aroma release and text