Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Noorakmar Ab. Wahab"'
Autor:
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Publikováno v:
Foods, Vol 12, Iss 3, p 667 (2023)
The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibili
Externí odkaz:
https://doaj.org/article/8050419d5ecd4871aaf2b35aa933cee2
Autor:
Nur Syakilla, Ramlah George, Fook Yee Chye, Wolyna Pindi, Sylvester Mantihal, Noorakmar Ab Wahab, Fazlini Mohd Fadzwi, Philip Huanqing Gu, Patricia Matanjun
Publikováno v:
Foods, Vol 11, Iss 18, p 2832 (2022)
Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have r
Externí odkaz:
https://doaj.org/article/4d044d464b7142a3b40ccbc137b93b9d
Autor:
Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11347 (2021)
The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, a
Externí odkaz:
https://doaj.org/article/41143271cc594dac8d3a166af6a4f876
Autor:
Hasmadi Mamat, Yee Yi Ling, Ahmad Hazim Abdul Aziz, Noorakmar Ab. Wahab, Ramlah George Mohd Rosli, Mohd Sani Sarjadi, Mohamad Khairi Zainol, Nicky Rahmana Putra, Mohd Azizi Che Yunus
Publikováno v:
Journal of Applied Phycology.
Publikováno v:
Applied Sciences; Volume 13; Issue 7; Pages: 4469
Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alterna
Autor:
Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
Publikováno v:
Applied Sciences; Volume 13; Issue 9; Pages: 5447
This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty for
Autor:
A. Shihabul, M. Hasmadi, Jau Shya Lee, F. Azzatul, Shaarani Md. Sharifudin, M.R. Norazlina, Patricia Matanjun, J. Norliza, M.H.A. Jahurul, Noorakmar Ab Wahab
Publikováno v:
International Journal of Food Science & Technology. 56:1574-1581
The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using dif
The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo
Publikováno v:
Food Research. 4:1461-1468
The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and scr
Autor:
Wolyna Pindi, Yi Ning Dan, Hana Bin Mohd Zaini, Mansoor Abdul Hamid, Noorakmar Ab Wahab, Mohd Dona Bin Sintang
Publikováno v:
British Food Journal. 121:2179-2189
PurposeThe purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP),Musa balbisiana.Design/methodology/approachFour different fish patty formulations were produced containing
Autor:
Awal Shihabul, M. Hasmadi, Noorakmar Ab Wahab, Shaarani Md. Sharifudin, Rezaul Karim, Chan Y. Ru, Jau Shya Lee, Aanada H. Jahurul, Ridhwan Norazlina, M. Patricia, Amir Husni Mohd Shariff, Jumardi Roslan
Publikováno v:
Journal of Food Processing and Preservation. 44