Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Noranizan, Mohd Adzahan"'
Autor:
Nur Ayuni Mohd Hanapiah, Sharifah Nur Amalina Syed Salleh, Wan Lutfi Wan Johari, Noranizan Mohd Adzahan, Normala Halimoon, Nurul Huda Osman
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100594- (2024)
Three different Malaysian stingless bee propolis samples were examined using the ethanolic extraction method for total flavonoid (TFC) and phenolic content (TPC), antioxidant, and antibacterial activities. Additionally, the biodegradable films were d
Externí odkaz:
https://doaj.org/article/676902c99c264c0e9e8663592300822f
Autor:
Hasan, Mohamad Rais, Abdullah, Che Azurahanim Che, Nor Afizah, Mustapha, Ghazali, Mohd Sabri Mohd, Noranizan, Mohd Adzahan
Publikováno v:
In Food and Bioproducts Processing January 2024 143:54-65
Autor:
Hasan, Mohamad Rais, Che Abdullah, Che Azurahanim, Nor Afizah, Mustapha, Mohd Ghazali, Mohd Sabri, Noranizan, Mohd Adzahan
Publikováno v:
In Journal of Food Engineering September 2023 352
Autor:
Nur Izzati Mohamed Nawawi, Giroon Ijod, Faridah Abas, Nurul Shazini Ramli, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Publikováno v:
Foods, Vol 12, Iss 12, p 2351 (2023)
Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and anti
Externí odkaz:
https://doaj.org/article/f948986224c04dcc9944e8620b52f5a6
Autor:
Azizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Noranizan Mohd Adzahan, Rai Naveed Arshad, Rana Muhammad Aadil
Publikováno v:
Foods, Vol 12, Iss 11, p 2114 (2023)
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients a
Externí odkaz:
https://doaj.org/article/bc12a2b5ebf24709850ece3c3b3b093b
Autor:
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
Publikováno v:
Molecules, Vol 28, Iss 9, p 3696 (2023)
The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. T
Externí odkaz:
https://doaj.org/article/22ec2c29e6494e81b71339ae33aea854
Autor:
Maryam Adilah Zainal Arifin, Noranizan Mohd Adzahan, Nur Hanani Zainal Abedin, Małgorzata Lasik-Kurdyś
Publikováno v:
Foods, Vol 12, Iss 3, p 456 (2023)
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manu
Externí odkaz:
https://doaj.org/article/b7d7f553284a43f0b254a8f9844c63ac
Publikováno v:
Molecules, Vol 28, Iss 1, p 311 (2022)
Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great
Externí odkaz:
https://doaj.org/article/147c53281b334fd5a89ed28c4409abe4
Publikováno v:
Foods, Vol 11, Iss 20, p 3298 (2022)
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biologi
Externí odkaz:
https://doaj.org/article/0bddcbfe6bdc44cca6c9e37993a99763
Autor:
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 40 (2022)
The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (Lactiplantibacillus plantar
Externí odkaz:
https://doaj.org/article/2c9c2c4cada0455f891654a68ab3af1b