Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Musfirah Zulkurnain"'
Autor:
Muna E. Raypah, Ahmad Fairuz Omar, Jelena Muncan, Musfirah Zulkurnain, Abdul Rahman Abdul Najib
Publikováno v:
Molecules, Vol 27, Iss 7, p 2324 (2022)
Honey is a natural product that is considered globally one of the most widely important foods. Various studies on authenticity detection of honey have been fulfilled using visible and near-infrared (Vis-NIR) spectroscopy techniques. However, there ar
Externí odkaz:
https://doaj.org/article/2a0d1168753e4cb89683b0395a84425e
Publikováno v:
Foods, Vol 9, Iss 9, p 1197 (2020)
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigate
Externí odkaz:
https://doaj.org/article/f0c086e0f010489da62e95a69149d468
Publikováno v:
Molecules, Vol 24, Iss 15, p 2853 (2019)
Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10−30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physic
Externí odkaz:
https://doaj.org/article/9cebf542709f4fb3a59b24e54a265ed4
Publikováno v:
Journal of Food Process Engineering.
Publikováno v:
e-Polymers. 23
Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once
Autor:
M.M. Jeevani Osadee Wijekoon, Kaiser Mahmood, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Musfirah Zulkurnain
Publikováno v:
International Journal of Biological Macromolecules. 241:124539
Publikováno v:
Food Processing
Food Processing ISBN: 9781003163251
Food Processing ISBN: 9781003163251
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be2be6bc6dba0de5eb92ac4102b7106c
https://doi.org/10.1201/9781003163213-1
https://doi.org/10.1201/9781003163213-1
Autor:
Nur Rabiatutadawiah Abdul Malek, Musfirah Zulkurnain, Haneen Ibrahim Ahmad Al Othman, Yong Foo Wong, Bahruddin Saad, Norfarizah Hanim Hassan
Publikováno v:
Foods
Volume 9
Issue 11
Volume 9
Issue 11
The analysis of regulated contaminants in fruit drinks often requires suitable validated and rapid analytical methods for cost-effective food control, and is of considerable interest among the fruit beverage industry. This study demonstrated a rapid
Publikováno v:
LWT. 147:111493
Milled rice of different rice varieties (waxy, low-, and high-amylose) were evaluated on the impacts of amylose content on phenolic fortification with butterfly pea extract through parboiling. The total flavonoid content (TFC), total phenolic content
Publikováno v:
Crystal Growth & Design. 17:4835-4843
The crystallization behavior of a model fat consisting of fully hydrogenated soybean oil (FHSBO) and soybean oil (SBO) is studied under isobaric cooling ( 100 MPa), and atmospheric conditions (0.1 MPa). To monitor the relationship between pressure an