Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Wan Anwar Fahmi Wan Mohamad"'
Autor:
Izyan Nazihah Mohd Fadil, Ishamri Ismail, Wan Anwar Fahmi Wan Mohamad, Wan Mohd Fadli Wan Mokhtar
Publikováno v:
Journal Of Agrobiotechnology. 12:74-82
Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which migh
Autor:
Mohd Zuhair Mohd Nor, Fatin Naimah Rosdi, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohamad
Publikováno v:
Journal Of Agrobiotechnology. 12:92-100
Kelulut honey (KH) is a honey produced by stingless bee species, known for its high nutritional content and health benefits. Even though it is very healthy, some people cannot consume it directly. Therefore, incorporating this type of honey into an e
Autor:
Asmadi Ali, Nora’aini Ali, Sofiah Hamzah, Mohammad Hakim Che Harun, Norhafiza Ilyana Yatim, Maslinda Alias, Wan Anwar Fahmi Wan Mohamad, Jasnizat Saidin, Nur Hanis Hayati Hairom
Publikováno v:
Separation Science and Technology. 57:910-928
In the present study, an ion exchange membrane for thermostable alkaline protease separation from Bacillus subtilis was prepared via integration of hydroxyapatite from fish scales (FSHAp) and polye...
Autor:
Roslan Arshad, Kamarul 'Ain Mustafa, Che Abdullah Abu Bakar, Abd Jamil Zakaria, Noor Aida Aini Nawawi, Nurul Zaizuliana Rois Anwar, Wan Anwar Fahmi Wan Mohamad, Wan Mohd Fadli Wan Mokhtar, Ahmad Razif Abdul Rahman, Somchai Jomduang
Publikováno v:
SSRN Electronic Journal.
Autor:
Siti Amirah Razali, Mohd Zuhair Mohd Nor, Wan Anwar Fahmi Wan Mohamad, Mohd Shamsul Anuar, Rosnah Shamsudin
Publikováno v:
Advances in Agricultural and Food Research Journal.
Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehyd
Publikováno v:
Industrial & Engineering Chemistry Research. 56:12833-12847
Reproducible quality emulsions with high throughput are critical for a variety of specialized applications such as pharmaceutics and foods. In this work, we propose a simple and effective approach for producing highly stable, submicron sized, oil-in-
Autor:
WAN ANWAR FAHMI WAN MOHAMAD
The quest for designing a stable encapsulation system for natural bioactive in food products has never stopped. It is believed that the partitioning of bioactive within an emulsion affects the stability of the system, and so understanding it may info
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5ecc7ec12ad458274ae4f5dbc4354e