Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Shyan Yea Chay"'
Autor:
Farah Salina Hussin, Shyan Yea Chay, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Belal J. Muhialdin, Mohd Syahmi Abd Ghani, Nazamid Saari
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more
Externí odkaz:
https://doaj.org/article/e69572b04242486da91923c053315705
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1795-1798 (2019)
Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation o
Externí odkaz:
https://doaj.org/article/5a14f7b6eea849ac9eb92c145f192d76
Autor:
Farah Salina Hussin, Shyan Yea Chay, Mohammad Zarei, Anis Shobirin Meor Hussin, Wan Zunairah Wan Ibadullah, Nurul Dhania Zaharuddin, Hazrati Wazir, Nazamid Saari
Publikováno v:
Foods, Vol 9, Iss 12, p 1826 (2020)
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combin
Externí odkaz:
https://doaj.org/article/6a51c78949db47c5bb2fe0c2fe6a4aec
Autor:
Fatima Abdelhameed Hussein, Shyan Yea Chay, Mohammad Zarei, Shehu Muhammad Auwal, Azizah Abdul Hamid, Wan Zunairah Wan Ibadullah, Nazamid Saari
Publikováno v:
Foods, Vol 9, Iss 1, p 64 (2020)
Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of
Externí odkaz:
https://doaj.org/article/841798e0ddd24464915fcdbc0317320a
Autor:
Hazrati Wazir, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, Nazamid Saari
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 486 (2019)
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage o
Externí odkaz:
https://doaj.org/article/20e144948cc34bdc9a87a32562f92fde
Autor:
Mohammad Zarei, Najib Bin Zainal Abidin, Shehu Muhammad Auwal, Shyan Yea Chay, Zaibunnisa Abdul Haiyee, Adi Md Sikin, Nazamid Saari
Publikováno v:
Biomolecules, Vol 9, Iss 10, p 569 (2019)
Three novel peptide sequences identified from palm kernel cake (PKC) generated protein hydrolysate including YLLLK, WAFS and GVQEGAGHYALL were used for stability study against angiotensin-converting enzyme (ACE), ACE-inhibition kinetics and molecular
Externí odkaz:
https://doaj.org/article/ab7f2402227948f6a42518f15b2bc603
Autor:
Mohammad Zarei, Shyan Yea Chay, Wan Zunairah Wan Ibadullah, Hazrati Wazir, Nor Afizah Mustapha, Nazamid Saari
Publikováno v:
RSC Advances. 11:38565-38577
Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ef3fd8f8aedb109072fd8a94c17bc59
https://doi.org/10.1039/d1ra06872e
https://doi.org/10.1039/d1ra06872e
Autor:
Farah Salina Hussin, Nurul Dhania Zaharuddin, Wan Zunairah Wan Ibadullah, Roselina Karim, Mohamad Ariff Hanafi, Shahrul Razid Sarbini, Shyan Yea Chay, Nazamid Saari, Mohammad Zarei, Shehu Muhammad Auwal
Publikováno v:
Journal of Food Measurement and Characterization. 15:652-663
Kenaf (Hibiscus cannabinus L.) seed is an underutilized protein-rich resource considered as a by-product of the kenaf fiber processing industry. Its high protein content (34%) makes it a promising candidate as a source of bioactive protein hydrolysat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3bbd7bd6eb7a3d3568ec844f0845d35
https://doi.org/10.1007/s11694-020-00663-2
https://doi.org/10.1007/s11694-020-00663-2
Autor:
Nazamid Saari, Shyan Yea Chay, Kharidah Muhammad, Fatema Hossain Brishti, Mohammad Zarei, M R Ismail-Fitry
Publikováno v:
Food & Function. 11:8918-8930
Mung bean is gaining attention as a sustainable and economic source of plant protein. The current study evaluates the techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity of texturized mung bean protein (TMBP) produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e8fb40d0c01ef9aad19db8916f470d7
https://doi.org/10.1039/d0fo01463j
https://doi.org/10.1039/d0fo01463j
Autor:
Mohd Syahmi Abdul Ghani, Shyan Yea Chay, Belal J. Muhialdin, Nazamid Saari, Anis Shobirin Meor Hussin, Farah Salina Hussin, Wan Zunairah Wan Ibadullah
This study aimed to enhance natural GABA production in yogurt by adding glucose (2%, w/v) in the presence of low glutamate concentration (11.5mM vs. reported range of 32–507 mM) without the need of pyridoxal 5’-phosphate (PLP) cofactor, producing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d06de88983588b26a0937e5083bbd63c
https://doi.org/10.21203/rs.3.rs-129166/v1
https://doi.org/10.21203/rs.3.rs-129166/v1
