Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Nurul Hanisah Juhari"'
Publikováno v:
BMC Chemistry, Vol 15, Iss 1, Pp 1-13 (2021)
Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequential
Externí odkaz:
https://doaj.org/article/ac439665c8a8498eb9fdd1a02577cb3a
Autor:
Genevie Eleanor Ruby, Noor Azira Abdul Mutalib, Nurul Hanisah Juhari, Ungku Fatimah Ungku Zainal Abidin
Publikováno v:
Food and Humanity. 1:32-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65231a741e46130c52411dc79d6301bd
https://doi.org/10.1016/j.foohum.2023.03.003
https://doi.org/10.1016/j.foohum.2023.03.003
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
International Food Research Journal. 30:447-462
Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9206b3bb4f54f4df0fec47a0cd00c773
https://doi.org/10.47836/ifrj.30.2.15
https://doi.org/10.47836/ifrj.30.2.15
Publikováno v:
Molecules, Vol 26, Iss 20, p 6260 (2021)
Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence of different drying methods (oven-drying, freeze-drying, vacuum-drying
Externí odkaz:
https://doaj.org/article/1928d669bc2c4cf4b5791bf3035e0def
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
Foods, Vol 10, Iss 6, p 1378 (2021)
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investig
Externí odkaz:
https://doaj.org/article/ad3c2042b8314d749201706e9f9ffcd2
Autor:
Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, Nurul Hanisah Juhari, Roselina Karim
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eccc5da202ac769aabd6d8ab4992dd5
https://doi.org/10.1111/jfpp.16666
https://doi.org/10.1111/jfpp.16666
Publikováno v:
Food Studies: An Interdisciplinary Journal. 10:13-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7b54fa185816f42b95178fe02ee1cd
https://doi.org/10.18848/2160-1933/cgp/v10i03/13-30
https://doi.org/10.18848/2160-1933/cgp/v10i03/13-30
Publikováno v:
Molecules, Vol 23, Iss 2, p 385 (2018)
Milled Roselle (Hibiscus sabdariffa L.) seeds of the UMKL cultivar were analyzed for proximate composition, water and oil absorption capacity, and the influence of storage conditions on storage stability. The storage stability was determined under fo
Externí odkaz:
https://doaj.org/article/181a9edbd2174e358accbcd761c39070
Publikováno v:
Thinking Skills and Creativity. 46:101133
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4b0016031d29de7cf24ab66c0f9ef38
https://doi.org/10.1016/j.tsc.2022.101133
https://doi.org/10.1016/j.tsc.2022.101133
Autor:
Nurul Hanisah Juhari, Ezzat Mohamad Azman, Sri Sampath Janaka Senevirathna, Roselina Karim, Nurul Shazini Ramli
Publikováno v:
Foods, Vol 10, Iss 1378, p 1378 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b120c76cb6729b2bc8f975c778afaf7
https://www.mdpi.com/2304-8158/10/6/1378
https://www.mdpi.com/2304-8158/10/6/1378