Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Wan Aida, Wan Mustapha"'
Publikováno v:
Journal of Information Science Theory and Practice, Vol 12, Iss 2 (2024)
There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors i
Externí odkaz:
https://doaj.org/article/f659f23751d44a79a4e8d7f5fcc80ff4
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101230- (2024)
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This re
Externí odkaz:
https://doaj.org/article/dec43395af7b45f385c2add8c351374d
Autor:
Satriana, Amrina Maulida, Rizky Qardhawi, Yanti Meldasari Lubis, Ryan Moulana, Wan Aida Wan Mustapha, Normalina Arpi
Publikováno v:
International Journal of Technology, Vol 14, Iss 5, Pp 982-992 (2023)
In the present study, solid–liquid extraction of dried avocado flesh was investigated using hexane as a solvent for three pre-treatment methods (uncooked, cooked with CaCO3, and cooked with water) and two material sizes (8 mm × 5 mm × 5 mm and
Externí odkaz:
https://doaj.org/article/856d74a2309f4c46a320fb3c6fa988bc
Autor:
Normalina Arpi, Satriana, Wan Aida Wan Mustapha, Yanna Syamsuddin, Tomy Wijaya Putra, Muhammad Dani Supardan
Publikováno v:
South African Journal of Chemical Engineering, Vol 43, Iss , Pp 1-8 (2023)
Avocado (Persea americana) has been recognized as an excellent source of functional oil, as it is rich in unsaturated fatty acids and other nutrients. This study was conducted to investigate the effect of cooking pre-treatment with water and CaCO3 on
Externí odkaz:
https://doaj.org/article/cc2d0dc163e247fda1b8749d44275e58
Autor:
Artorn Anuduang, Wan Aida Wan Mustapha, Seng Joe Lim, Somchai Jomduang, Suphat Phongthai, Sakaewan Ounjaijean, Kongsak Boonyapranai
Publikováno v:
Foods, Vol 13, Iss 6, p 943 (2024)
The angiotensin-I converting enzyme (ACE) plays a pivotal role in hypertension, and while ACE inhibitors are conventional in hypertension management, synthetic medications often carry undesirable side effects. This has spurred interest in alternative
Externí odkaz:
https://doaj.org/article/fbbeba408c334690a1880828d95288ae
Autor:
Nur Akmal Solehah Din, ‘Ain Sajda Mohd Alayudin, Noor-Soffalina Sofian-Seng, Hafeedza Abdul Rahman, Noorul Syuhada Mohd Razali, Seng Joe Lim, Wan Aida Wan Mustapha
Publikováno v:
Foods, Vol 11, Iss 15, p 2235 (2022)
Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection. Its exceptional chemical structure exhibits numerous
Externí odkaz:
https://doaj.org/article/8e40dc46877948c08dfd1c1f79d4b596
Publikováno v:
In Algal Research July 2017 25:507-515
Autor:
Nurul Najiha Ain Ibrahim, Wan Aida Wan Mustapha, Noor-Soffalina Sofian-Seng, Seng Joe Lim, Noorul Syuhada Mohd Razali, Arnida Hani Teh, Hafeedza Abdul Rahman, Ahmed Mediani
Publikováno v:
Evidence-Based Complementary and Alternative Medicine. 2023:1-17
Plants are the primary source of the food chain and are rich in nutrients and biochemical compounds that mainly give beneficial effects to humans as well as other living organisms. Curcuma caesia Roxb. is a family member of Zingiberaceae commonly kno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eac826e7480f0c9852b691e02ecf0b44
https://doi.org/10.1155/2023/7006565
https://doi.org/10.1155/2023/7006565
Autor:
Haoxin Li, Renrun Tang, Wan Aida Wan Mustapha, Jia Liu, K. M. Faridul Hasan, Xin Li, Mingzheng Huang
Publikováno v:
Gels, Vol 8, Iss 1, p 21 (2021)
Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C
Externí odkaz:
https://doaj.org/article/0db78f9781a44d6aaf157499b352f83d
Autor:
MUHAMMAD DANI SUPARDAN, FAHRIZAL, RYAN MOULANA, DESI SAFRIDA, SATRIANA, WAN AIDA WAN MUSTAPHA
Publikováno v:
Journal of Engineering Science and Technology, Vol 12, Iss 3, Pp 847-859 (2017)
Biodiesel can be produced by reactive extraction of jatropha seeds to reduce the cost and processing time associated with conventional methods. In this study, the relationship between various parameters of reactive extraction of jatropha seeds is inv
Externí odkaz:
https://doaj.org/article/391c6ae3c899452591e6fa1237f2524b