Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Rashidah Sukor"'
Autor:
Aimie Syahirah Ibrahim, Rashidah Sukor, Farooq Anwar, Suganya Murugesu, Jinap Selamat, Siva Raseetha
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100421- (2024)
Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, diet
Externí odkaz:
https://doaj.org/article/f4ca4b01375e4b029180a8c6fa3d34b7
Autor:
Peir Shinn Hew, Selamat Jinap, Nuzul Noorahya Jambari, Suganya Murugesu, Maimunah Sanny, Alfi Khatib, Rashidah Sukor
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100632- (2024)
Metabolomics, as one of the omics areas, has emerged as a powerful platform for characterising metabolites (i.e. having a molecular weight below 1,000 Da) present in biological fluids, matrices, and organisms. In this review, the applications of meta
Externí odkaz:
https://doaj.org/article/932f4c28fb574b4a9b8caaaab62eca00
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:
Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, Wan Abd Al Qadr Imad Wan-Mohtar, Rashidah Sukor
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 691-701 (2023)
This review attempts to delineate the effects and roles of fermented foods on allergic responses (AR), specifically from milk, plant, and meat sources. Evidence for AR alleviation and aggravation were noted for many different fermented food groups. P
Externí odkaz:
https://doaj.org/article/c424bdc7b0d84135b9f6aefa4984b758
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 45, Iss 1, Pp 138-145 (2023)
Bacterial and fungal resistance to chemical preservatives is a major food safety issue with significant health and economic ramifications. The efficacy of food preservatives in inhibiting the growth of fungi and bacteria is crucial to ensure the sa
Externí odkaz:
https://doaj.org/article/c8744cd80d22450bbf6d73587e27b7dc
Publikováno v:
Potravinarstvo, Vol 15 (2021)
The purpose of this study is to determine the level of antibiotic residues in poultry meat sold in the city of Almaty, which is a megacity of Kazakhstan, and compare it with the Minimum Residue Level set by World Health Organization and Food and Agri
Externí odkaz:
https://doaj.org/article/a05c48eedbe94da8ab88849520855a43
Autor:
Aliah Zannierah Mohsin, Rashidah Sukor, Jinap Selamat, Anis Shobirin Meor Hussin, Intan Hakimah Ismail
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 815-824 (2019)
The chemical (proximate, amino acid, fatty acid) and mineral composition of raw goat milk from British Alpine, Jamnapari, Saanen, Shami, and Toggenburg breed (n= 30) were investigated. The results showed a significant difference (p< .05) on the chemi
Externí odkaz:
https://doaj.org/article/d71db88315ae4124b8585eeb544e514a
Autor:
Rafieh Fakhlaei, Jinap Selamat, Ahmad Faizal Abdull Razis, Rashidah Sukor, Syahida Ahmad, Arman Amani Babadi, Alfi Khatib
Publikováno v:
Molecules, Vol 26, Iss 20, p 6222 (2021)
Honey is prone to be adulterated through mixing with sugars, cheap and low-quality honey, and other adulterants. Consumption of adulterated honey may cause several health issues such as weight gain, diabetes, and liver and kidney dysfunction. Therefo
Externí odkaz:
https://doaj.org/article/f312bfbf82204668b65381dabf423501
Autor:
Chengkeng Tan, Jinap Selamat, Nuzul Noorahya Jambari, Rashidah Sukor, Suganya Murugesu, Alfi Khatib
Publikováno v:
Foods, Vol 10, Iss 9, p 2174 (2021)
Globally, village chicken is popular and is known as a premium meat with a higher price. Food fraud can occur by selling other chicken breeds at a premium price in local markets. This study aimed to distinguish local village chicken from other chicke
Externí odkaz:
https://doaj.org/article/93563c4f1b8e4e7ea844b9dfd2817976
Publikováno v:
Toxins, Vol 13, Iss 4, p 280 (2021)
Rice bran, a by-product of the rice milling process, has emerged as a functional food and being used in formulation of healthy food and drinks. However, rice bran is often contaminated with numerous mycotoxins. In this study, a method to simultaneous
Externí odkaz:
https://doaj.org/article/ae5b4232ae8b4123837fcd0867a39c20