Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Umi Hartina Mohamad Razali"'
Autor:
Muhammad Yazid Samatra, Umi Hartina Mohamad Razali, Sharifudin Md Shaarani, Jumardi Roslan, Rabiatul Amirah Ramli, Mohd Noor Nor Qhairul Izzreen
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100428- (2024)
This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hyd
Externí odkaz:
https://doaj.org/article/050132f82d714895866e41fd51b4c0f1
Autor:
Umi Hartina Mohamad Razali, Ainaa Maisara Mohd Juraimy, Yanti Maslina Mohd Jusoh, Daniel Joe Dailin, Harisun Ya’akob, Noorazwani Zainol, Dayang Norulfairuz Abang Zaidel
Publikováno v:
Journal of Tropical Life Science, Vol 13, Iss 2, Pp 247-256 (2023)
Barramundi skin, a by-product of the fish processing industry, has shown potential as an alternative collagen source. However, the commonly used acid extraction method to produce collagen rendered a low yield requires a lengthy time and is not enviro
Externí odkaz:
https://doaj.org/article/4ada89d0a969419d8a5e84ca22bdcc86
Autor:
Peiru Gao, Nor Qhairul Izzreen Mohd Noor, Umi Hartina Mohamad Razali, Mohd Hazim Mohd Yusop, Sharifudin Md Shaarani
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20835- (2023)
Contamination of marine fish with the widespread distribution of anthropogenic particles (APs) becomes increasingly severe, however, related research on the assessment of the occurrence of APs in the edible tissue of commercial fish is scarce. The ob
Externí odkaz:
https://doaj.org/article/b42ade61300c4275b3369484cb79e2a9
Publikováno v:
Heliyon, Vol 9, Iss 3, Pp e14367- (2023)
The present study was to determine optimum conditions for gelatin extraction from the skin of buffalo (Bubalus bubalis) using response surface methodology. A central composite design (CCD) was performed to evaluate the effects of NaOH concentration (
Externí odkaz:
https://doaj.org/article/7f4abd3f14664c8aa0de8c9933cfe72b
Autor:
Suryani Saallah, Jumardi Roslan, Flavian Sheryl Julius, Sharinee Saallah, Umi Hartina Mohamad Razali, Wolyna Pindi, Mohd Rosni Sulaiman, Khairul Faizal Pa’ee, Siti Mazlina Mustapa Kamal
Publikováno v:
Molecules, Vol 26, Iss 9, p 2564 (2021)
Collagen was extracted from the body wall of sea cucumber (Holothuria scabra) using the pepsin-solubilized collagen method followed by isolation using dialysis and the ultrafiltration membrane. The yield and physicochemical properties of the collagen
Externí odkaz:
https://doaj.org/article/9037e03c50d54d3b840610277235155e
Autor:
Centhyea Chen, Umi Hartina Mohamad Razali, Fiffy Hanisdah Saikim, Azniza Mahyudin, Nor Qhairul Izzreen Mohd Noor
Publikováno v:
Foods, Vol 10, Iss 3, p 689 (2021)
Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abu
Externí odkaz:
https://doaj.org/article/48e8e5496d0e4426a39024fe1036d861
Autor:
Umi Hartina Mohamad Razali, Harisun Ya'akob, Norizah Mhd Sarbon, Nur Hidayah Zainan, Daniel Joe Dailin, Dayang Norulfairuz Abang Zaidel
Publikováno v:
Journal of Chemical Technology & Biotechnology. 98:1063-1082
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87a1bacd672ad627511b2b2116c70b35
https://doi.org/10.1002/jctb.7332
https://doi.org/10.1002/jctb.7332
Autor:
Muhammad Yazid Samatra, Nor Qhairul Izzreen Mohd Noor, Umi Hartina Mohamad Razali, Jamilah Bakar, Sharifudin Md. Shaarani
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:3153-3176
Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aa5d0e62e4bd393e1955c07fb3730b7
https://doi.org/10.1111/1541-4337.12967
https://doi.org/10.1111/1541-4337.12967
Autor:
Nor Qhairul Izzreen Mohd Noor, Rina Syafinaz Razali, Nur Khairina Ismail, Rabiatul Amirah Ramli, Umi Hartina Mohamad Razali, Ahmad Riduan Bahauddin, Nazikussabah Zaharudin, Ashari Rozzamri, Jamilah Bakar, Sharifudin Md. Shaarani
Publikováno v:
Processes, Vol 9, Iss 2227, p 2227 (2021)
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daf6abf2ea03b09d9b35c1733a8fa225
https://doi.org/10.3390/pr9122227
https://doi.org/10.3390/pr9122227