Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Tanbir Ahmad"'
Autor:
Tanbir Ahmad, Amin Ismail, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Leo Teik Kee, Elmutaz Atta Awad, Awis Qurni Sazili
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 138-153 (2019)
Two plant enzymes, namely actinidin (A) and papain (P), were used to pretreat bovine skin at the respective optimum pH and temperature of the enzymes for 48 h at the level of 0, 5, 10, 15, 20, and 25 unit/g of skin, and gelatin extraction was done at
Externí odkaz:
https://doaj.org/article/88cc7a6dac0e4ca0bc95efe50d6c670b
Autor:
Jurhamid Columbres Imlan, Ubedullah Kaka, Yong-Meng Goh, Zulkifli Idrus, Elmutaz Atta Awad, Ahmed Abubakar Abubakar, Tanbir Ahmad, Hassan N. Quaza Nizamuddin, Awis Qurni Sazili
Publikováno v:
Animals, Vol 11, Iss 7, p 1979 (2021)
The proper slaughter positioning of animals is among the most crucial factors in animal welfare. The lateral position in Halal slaughter is a technique used around the world by Muslims, with a few practicing the upright position. The literature on th
Externí odkaz:
https://doaj.org/article/3974cc2a4a314e42ab75007a09666b2b
Autor:
Tanbir Ahmad, Amin Ismail, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Elmutaz Atta Awad, Muhammad Tayyab Akhtar, Awis Qurni Sazili
Publikováno v:
Polymers, Vol 13, Iss 10, p 1554 (2021)
Pepsin enzyme was used to pretreat the bovine skin at the rate of 5, 15, and 25 units of enzyme/g of skin to recover gelatin, and the recovered gelatins were referred to as Pe5, Pe15, and Pe25, respectively. The gelatin yield increased significantly
Externí odkaz:
https://doaj.org/article/3c1fef6a56ed4641b5d03b61371cbefb
Effects of Slaughter Knife Sharpness on Blood Biochemical and Electroencephalogram Changes in Cattle
Autor:
Jurhamid Columbres Imlan, Ubedullah Kaka, Yong-Meng Goh, Zulkifli Idrus, Elmutaz Atta Awad, Ahmed Abubakar Abubakar, Tanbir Ahmad, Hassan N. Quaza Nizamuddin, Awis Qurni Sazili
Publikováno v:
Animals, Vol 10, Iss 4, p 579 (2020)
The sharpness of the knife used for slaughter is of the utmost importance from an animal welfare perspective. The quantification of knife sharpness is almost impossible in abattoirs. The sharpness of the knife blade used to slaughter an animal, as we
Externí odkaz:
https://doaj.org/article/45205740bab942d4a95c53b2b9bdfe81
Autor:
Tanbir Ahmad, Amin Ismail, Siti A. Ahmad, Khalilah A. Khalil, Teik K. Leo, Elmutaz A. Awad, Jurhamid C. Imlan, Awis Q. Sazili
Publikováno v:
Molecules, Vol 23, Iss 4, p 730 (2018)
Actinidin was used to pretreat the bovine hide and ultrasonic wave (53 kHz and 500 W) was used for the time durations of 2, 4 and 6 h at 60 °C to extract gelatin samples (UA2, UA4 and UA6, respectively). Control (UAC) gelatin was extracted using ult
Externí odkaz:
https://doaj.org/article/4993839529e04366a319238d3640ee6e
Autor:
Ahmed Abubakar, Tanbir Ahmad, Elmutaz Atta Awad, Yong Meng Goh, Awis Qurni Sazili, Hassan N. Quaza Nizamuddin, Zulkifli Idrus, Jurhamid C. Imlan, Ubedullah Kaka
Publikováno v:
Animals
Volume 11
Issue 7
Animals, Vol 11, Iss 1979, p 1979 (2021)
Animals : an Open Access Journal from MDPI
Volume 11
Issue 7
Animals, Vol 11, Iss 1979, p 1979 (2021)
Animals : an Open Access Journal from MDPI
The proper slaughter positioning of animals is among the most crucial factors in animal welfare. The lateral position in Halal slaughter is a technique used around the world by Muslims, with a few practicing the upright position. The literature on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59245d6989e1f36db017fcbfdaad0941
Autor:
Awis Qurni Sazili, Siti Aqlima Ahmad, Elmutaz Atta Awad, Muhammad Akhtar, Amin Ismail, Khalilah Abdul Khalil, Tanbir Ahmad
Publikováno v:
Polymers
Volume 13
Issue 10
Polymers, Vol 13, Iss 1554, p 1554 (2021)
Volume 13
Issue 10
Polymers, Vol 13, Iss 1554, p 1554 (2021)
Pepsin enzyme was used to pretreat the bovine skin at the rate of 5, 15, and 25 units of enzyme/g of skin to recover gelatin, and the recovered gelatins were referred to as Pe5, Pe15, and Pe25, respectively. The gelatin yield increased significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58cc8219a46320483868a914ab86f4e7
https://pubmed.ncbi.nlm.nih.gov/34066161
https://pubmed.ncbi.nlm.nih.gov/34066161
Autor:
Awis Qurni Sazili, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Tanbir Ahmad, Elmutaz Atta Awad, Leo Teik Kee, Amin Ismail
Publikováno v:
J Food Sci Technol
Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 °C for 6 h. Control gelatin was extracted without enzymatic pretreatment. The yield a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2456b97f9b1b6c47990c4e29123b1a87
https://europepmc.org/articles/PMC7447718/
https://europepmc.org/articles/PMC7447718/
Autor:
Elmutaz Atta Awad, Awis Qurni Sazili, Amin Ismail, Jurhamid C. Imlan, Tanbir Ahmad, Siti Aqlima Ahmad, Khalilah Abdul Khalil, Teik Kee Leo
Publikováno v:
Food Hydrocolloids. 80:264-273
Bovine skin was pretreated with bromelain enzyme and ultrasound (53 kHz and 500 W) was used to extract gelatin for the time durations of 2, 4 and 6 h at 60 °C (samples were referred as UB2, UB4 and UB6, respectively). Control (UBC) gelatin was extra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a48635c7bc77b04606383fd1c1b3542e
https://doi.org/10.1016/j.foodhyd.2018.01.036
https://doi.org/10.1016/j.foodhyd.2018.01.036
Autor:
Siti Aqlima Ahmad, Awis Qurni Sazili, Kazeem Dauda Adeyemi, Amin Ismail, Khalilah Abdul Khalil, Yogesh Kumar, Tanbir Ahmad
Publikováno v:
Food Hydrocolloids. 63:85-96
Gelatin is a natural macromolecule material extracted by the thermal hydrolysis of collagen. Gelatin raw materials are pretreated with either acid or alkali to allow the swelling of collagen in order to increase the efficiency of gelatin extraction.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61bec7dc60ea92834d670c3e645c19a6
https://doi.org/10.1016/j.foodhyd.2016.08.007
https://doi.org/10.1016/j.foodhyd.2016.08.007