Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Wolyna Pindi"'
Autor:
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Rovina Kobun, Wolyna Pindi, Jumardi Roslan, Nicky Rahmana Putra, Hasmadi Mamat
Publikováno v:
Waste Management Bulletin, Vol 2, Iss 3, Pp 183-203 (2024)
In the pursuit of sustainable and innovative food production, the utilisation of plant by-products have emerged as a promising frontier. Plant by-products have an inherent value that can be utilised to address both environmental concerns and the grow
Externí odkaz:
https://doaj.org/article/63129e08953a4f55876308e8ff915ba0
Autor:
Man Hin Heong, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Anthony Chai, Sylvester Mantihal, Wolyna Pindi
Publikováno v:
Advances in Bamboo Science, Vol 9, Iss , Pp 100114- (2024)
Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food
Externí odkaz:
https://doaj.org/article/2224ecde559b4a5ea3db1204838af9da
Autor:
Hana Mohd Zaini, Suryani Saallah, Jumardi Roslan, Nurul Shaeera Sulaiman, Elisha Munsu, Noorakmar A. Wahab, Wolyna Pindi
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18734- (2023)
Bananas are among the most produced and consumed fruit all over the world. However, a vast amount of banana biomass is generated because banana trees bear fruit only once in their lifetime. This massive amount of biomass waste is either disposed of i
Externí odkaz:
https://doaj.org/article/3e430159bbb94165a86534e973f12f44
Autor:
Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5447 (2023)
This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty for
Externí odkaz:
https://doaj.org/article/60a43f1c5a224c5985cd0e7abe91f9f7
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4469 (2023)
Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alterna
Externí odkaz:
https://doaj.org/article/2fdb4f146f204f868e19b8e7420eb9c8
Autor:
Hana Mohd Zaini, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Publikováno v:
Journal of Functional Foods, Vol 92, Iss , Pp 105054- (2022)
Background: The use of agricultural by-products as a source of functional ingredients, particularly those from crop plants, has received great interest. Banana (Musa spp.) is a common food crop worldwide, but its peel, similar to other agricultural b
Externí odkaz:
https://doaj.org/article/07daaf14310d4115a36641140234db6f
Autor:
Muhammad Kamil Zakaria, Patricia Matanjun, Ramlah George, Wolyna Pindi, Hasmadi Mamat, Noumie Surugau, Jaya Seelan Sathiya Seelan
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12671 (2022)
Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on pos
Externí odkaz:
https://doaj.org/article/74cf3407f0b040508f16685155f24ccb
Autor:
Nur Syakilla, Ramlah George, Fook Yee Chye, Wolyna Pindi, Sylvester Mantihal, Noorakmar Ab Wahab, Fazlini Mohd Fadzwi, Philip Huanqing Gu, Patricia Matanjun
Publikováno v:
Foods, Vol 11, Iss 18, p 2832 (2022)
Caulerpa lentillifera is a type of green seaweed widely consumed as a fresh vegetable, specifically in Southeast Asia. Interestingly, this green seaweed has recently gained popularity in the food sector. Over the last two decades, many studies have r
Externí odkaz:
https://doaj.org/article/4d044d464b7142a3b40ccbc137b93b9d
Autor:
Hana Mohd Zaini, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10849 (2021)
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to deter
Externí odkaz:
https://doaj.org/article/57d39dfde567420ca52d8e3c19c7dc72
Autor:
Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11347 (2021)
The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, a
Externí odkaz:
https://doaj.org/article/41143271cc594dac8d3a166af6a4f876