Zobrazeno 1 - 10
of 272
pro vyhledávání: '"S, Jinap"'
Autor:
M H A, Jahurul, O K, Shian, M S, Sharifudin, M, Hasmadi, J S, Lee, A H, Mansoor, R, Jumardi, M Firoz, Khan, S, Jinap, A K Mohd, Omar, I S M, Zaidul
Publikováno v:
J Food Sci Technol
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e80b8b4c9c70d1bbb76460093277ca8e
https://pubmed.ncbi.nlm.nih.gov/33678873
https://pubmed.ncbi.nlm.nih.gov/33678873
Publikováno v:
Critical Reviews in Food Science and Nutrition. 55:778-791
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f52ae57c0125a82e755dcb89d67335d0
https://doi.org/10.1080/10408398.2012.678422
https://doi.org/10.1080/10408398.2012.678422
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:6069-6076
An acidic solution containing mercury chelating agents to eliminate mercury in raw fish (mackerel) fillet was developed. The solution contained hydrochloric acid, sodium hydroxide, cysteine, EDTA, and NaCl. The optimum conditions for mercury reductio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeeb2d70ef88e729fadeafad6f281264
https://doi.org/10.1021/jf300582j
https://doi.org/10.1021/jf300582j
Publikováno v:
International Food Research Journal; Jun2019, Vol. 26 Issue 3, p783-790, 8p
Publikováno v:
Asian Journal of Plant Sciences. 2:958-962
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cfc5c2bfed800d0738ebde327a33451
https://doi.org/10.3923/ajps.2003.958.962
https://doi.org/10.3923/ajps.2003.958.962
Publikováno v:
International Journal of Food Sciences and Nutrition. 51:489-499
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbbe5b06e05600afbcdcdb86683b0789
https://doi.org/10.1080/09637480050208107
https://doi.org/10.1080/09637480050208107
Akademický článek
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Akademický článek
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Publikováno v:
Journal of food science. 79(1)
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::61890dc444bc1d35e063b23a72960ea6
https://pubmed.ncbi.nlm.nih.gov/24344977
https://pubmed.ncbi.nlm.nih.gov/24344977
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 12(6)
Fungi are distributed worldwide and can be found in various foods and feedstuffs from almost every part of the world. Mycotoxins are secondary metabolites produced by some fungal species and may impose food safety risks to human health. Among all myc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::12b10f4395ec6643e00124ad6ddaf443
https://pubmed.ncbi.nlm.nih.gov/33412719
https://pubmed.ncbi.nlm.nih.gov/33412719