Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Wan Zunairah Wan-Ibadullah"'
Autor:
Zaliha Harun, Suzana Shahar, Yee Xing You, Zahara Abdul Manaf, Hazreen Abdul Majid, Chia Yook Chin, Hasnah Haron, Viola Michael, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Musaalbakri Abdul Manan, Wan Zunairah Wan Ibadullah, Mhairi K. Brown, Feng J. He, Graham A. MacGregor
Publikováno v:
Health Research Policy and Systems, Vol 22, Iss 1, Pp 1-13 (2024)
Abstract Cardiovascular diseases (CVDs) are the major cause of death among Malaysians. Reduction of salt intake in populations is one of the most cost-effective strategies in the prevention of CVDs. It is very feasible as it requires low cost for imp
Externí odkaz:
https://doaj.org/article/a2293a2a57c045cb8ebf5ceef9143ae8
Autor:
Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry
Publikováno v:
Foods, Vol 12, Iss 3, p 597 (2023)
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were develope
Externí odkaz:
https://doaj.org/article/c51d934e4a934536b0495d90246c01a1
Autor:
Logeswary Selvakumaran, Radhiah Shukri, Nurul Shazini Ramli, Mohd Sabri Pak Dek, Wan Zunairah Wan Ibadullah
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 3, Pp 332-336 (2019)
Daily fibre consumption among consumers is less than the recommended amount. Hence, fibre enrichment in desserts is proposed to increase fibre intake. The objective of the research was to study the effect of orange sweet potato (OSP) puree at differe
Externí odkaz:
https://doaj.org/article/6c5331f6743945168f944e7610daf347
Autor:
Siti Fatimah Azzahra Bubin, Solihah Mat Ali, Radhiah Shukri, Wan Zunairah Wan Ibadullah, Nurul Shazini Ramli, Nor Afizah Mustapha, Ismail Fitry Mohammad Rashedi
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1353-1364 (2019)
The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macr
Externí odkaz:
https://doaj.org/article/c9470e29a4ad4aa7a1a44ecb715b1b70
Autor:
Wan Zunairah Wan Ibadullah, Aw Ying Hong, Mahmud Ab Rashid Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 3 (2020)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://doaj.org/article/90df856d93cd4f48aa4546bae8ad8b7c
Autor:
Nurul Dhania Zaharuddin, Ines Barkia, Wan Zunairah Wan Ibadullah, Mohammad Zarei, Nazamid Saari
Publikováno v:
International Journal of Biological Macromolecules. 220:1512-1522
Kenaf (Hibiscus cannabinus L.) seed is a valuable protein source that could be used to prepare protein hydrolysates with antihypertensive properties. However, the potential of using kenaf seeds for health food and pharmaceutical applications has not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48c508273ea98b2dcf8011b92e5be08f
https://doi.org/10.1016/j.ijbiomac.2022.09.142
https://doi.org/10.1016/j.ijbiomac.2022.09.142
Autor:
Mohammed S Qoms, Brisha Arulrajah, Rosnah Shamsudin, Wan Zunairah Wan Ibadullah, Nazamid Saari
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6974-6983
This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality.The protein extraction from A. pinn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aa734a31ddb3eed7e53733786308af9
https://doi.org/10.1002/jsfa.12059
https://doi.org/10.1002/jsfa.12059
Autor:
null Shafa'atu Giwa Ibrahim, null Nor Aini Mat Noh, null Nur Syamimi Zaini, null Wan Zunairah Wan Ibadullah, null Nazamid Saari, null Roselina Karim
Publikováno v:
Food Science and Engineering. :106-119
Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed that the kenaf seed had a small dimension and browni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d12e71665e5b3510f7df81b298b69da0
https://doi.org/10.37256/fse.3220221401
https://doi.org/10.37256/fse.3220221401
Publikováno v:
International Journal of Food Science & Technology. 57:4096-4106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::796334ed4070c34eaa16c81ba46d7919
https://doi.org/10.1111/ijfs.15725
https://doi.org/10.1111/ijfs.15725
Autor:
Safiullah Jauhar, Mohammad Rashedi Ismail-Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor-Khaizura, Wan Zunairah Wan Ibadullah
Publikováno v:
Applied Sciences, Vol 10, Iss 19, p 6629 (2020)
This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw
Externí odkaz:
https://doaj.org/article/4f880bf4ee5048db8b9f7e3df564fdcd