Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Nazamid S"'
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1265-1301 (2024)
Abstract The conventional techniques for protein extraction from biomass are not fully aligned with sustainability goals, so it is important to look for some alternate solutions. By simultaneously extracting both soluble and insoluble proteins, deep
Externí odkaz:
https://doaj.org/article/bd856ea474014944ad541814c2a2c4d5
Autor:
Radhiahtul Raehan Mustafa, Rashidah Sukor, Siti Mariam Mohd Nor, Nazamid Saari, Aliah Zannierah Mohsin
Publikováno v:
ACS Omega, Vol 8, Iss 50, Pp 47412-47426 (2023)
Externí odkaz:
https://doaj.org/article/8af4eb74186e429dbf9355d3c988596f
Autor:
Ruqiya Rasul, Tariq Mahmood, Khurshid Ayub, Khurram Saleem Joya, Farooq Anwar, Nazamid Saari, R. Nawaz, Mazhar Amjad Gilani
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21508- (2023)
In the ongoing pursuit of novel and efficient NLO materials, the potential of alkali metal-doped {6}cycloparaphenylene ({6}CPP) and methylene bridged {6} cycloparaphenylene (MB{6}CPP) nanohoops as excellent NLO candidates has been explored. The geome
Externí odkaz:
https://doaj.org/article/d716ffa6e7ad4788a6052fccc4b9a742
Akademický článek
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Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 207-221 (2022)
The inactivation of antinutritional factors, protease inhibitors within winged bean protein was induced by two respective method treatments. The physical method based on steam vapor that was conducted using an autoclave and chemical method consisting
Externí odkaz:
https://doaj.org/article/f9b0af4c65854683990102e960234b9a
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100147- (2022)
Three novel peptide sequences YGIKVGYAIP, GGIF, and GIFE from papain-generated protein hydrolysate of palm kernel cake proteins were used for stability study against ACE, ACE-inhibition kinetics, and molecular docking studies. Results showed that pep
Externí odkaz:
https://doaj.org/article/bba1925b16b9420f99104d9a73b662ee
Akademický článek
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Autor:
Farah Salina Hussin, Shyan Yea Chay, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Belal J. Muhialdin, Mohd Syahmi Abd Ghani, Nazamid Saari
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more
Externí odkaz:
https://doaj.org/article/e69572b04242486da91923c053315705
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1495-1509 (2021)
Physicochemical properties of gelatin extracted from chicken head at 60, 75, and 90 °C for 3 and 6 h, respectively were determined. Increased in extraction temperature (ETE) from 60 to 75 °C and extraction time (ETI) contributed to higher yield and
Externí odkaz:
https://doaj.org/article/9b59585f729f4b52b4fa5cd090860785
Autor:
Sami Saadi, Nazamid Saari, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Azizah Abdul Hamid, Sabo Mohammed Abdulkarim, Farooq Anwar, Nor Elhouda Nacer
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100085- (2022)
Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their
Externí odkaz:
https://doaj.org/article/10c0b4ef3e6e49e8b1f9eea731c1939d