Zobrazeno 1 - 10
of 35
pro vyhledávání: '"ZALIFAH MOHD KASIM"'
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 8, Pp 104953- (2023)
Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional prop
Externí odkaz:
https://doaj.org/article/72c65d2e7ee14828ae46076a84d6258c
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 3, Pp 104553- (2023)
The enrichment with low amount of bioactive protein of spray-dried edible bird’s nest hydrolysates (EBNH) (3.0 %) in view of its cost and high solubility provided significant value added to the overall in vitro antioxidant capacity of soy-based pow
Externí odkaz:
https://doaj.org/article/28ce0b4fec6f4130a596589693ddf83a
Autor:
Wasim S. M. Qadi, Ahmed Mediani, Zalifah Mohd Kasim, Norazlan Mohmad Misnan, Norrakiah Abdullah Sani, Nur Hidayah Jamar
Publikováno v:
Metabolites, Vol 13, Iss 7, p 849 (2023)
The aim of this research was to assess the antibacterial and antioxidant properties as well as the variation in metabolites of the cell-free supernatant (CFS) produced by lactic acid bacteria (LAB) from local plants: Lactiplantibacillus plantarum ngu
Externí odkaz:
https://doaj.org/article/8377f5f11b09469eb0baa8eda3f5735b
Autor:
Mohamad Faizulhelmi Fadzilah, Saiful Irwan Zubairi, Noraziani Zainal Abidin, Zalifah Mohd Kasim, Azwan Lazim
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 11, Pp 7829-7842 (2020)
Carica papaya Linnaeus commonly known as papaya is widely grown in Malaysia as a herbaceous plant with phytochemicals for a variety of use, particularly in the medical field. The therapeutic medicinal way of treating dengue fever using papaya leave e
Externí odkaz:
https://doaj.org/article/8956cb3cd83342dfad2ad4b3917dad53
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 7, Pp 6149-6160 (2020)
Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage. This study focuses on the effect of deep-frying on physicochemical properties
Externí odkaz:
https://doaj.org/article/4441e27f3c6a4da487e86fb712b0407e
Autor:
Saiful Irwan Zubairi, Nursyazwanie Ishak, Norrakiah Abdullah Sani, Zalifah Mohd Kasim, Zainun Nurzahim
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 9, Pp 103340- (2021)
This study aims to determine the yogurt drink spoilage profiles and its physico-chemical properties correlation as to investigate the coliform potability level upon exposure to an open air (unsealed condition). The commercially available three induce
Externí odkaz:
https://doaj.org/article/a47ae53549c44f4986acaad6fdfe14f2
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
This study was conducted to determine the physicochemical properties, microbiological quality, level of consumption, and effects of treated water from paid water filtration machines on health of the residents of Bandar Baru Bangi and Kajang, Selangor
Externí odkaz:
https://doaj.org/article/e30461ad2f0a48089445576d17da298e
Publikováno v:
Sains Malaysiana. 52:487-499
The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the phys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36c824900ac98d00c15b5b06373df64f
https://doi.org/10.17576/jsm-2023-5202-13
https://doi.org/10.17576/jsm-2023-5202-13
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:940-951
Over recent years, more and more products with β-glucan have appeared in the market. This study was conducted to determine the physical, sensory evaluation and glycemic index (GI) of selected popular beverages with β-glucan in the Malaysian market,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fc456a97a059771d3a9ce9dbaf603ae
https://doi.org/10.12944/crnfsj.10.3.11
https://doi.org/10.12944/crnfsj.10.3.11
Autor:
Saiful Irwan Zubairi, Zalifah Mohd Kasim, Zafirah Husna Mohd Zin, Boey Suet Yee, Zainun Nurzahim
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:503-511
Papadum is one of the delicious and favourite snacks in Malaysia. In 2018, The Consumers Association of Penang (CAP) claim that it has high sodium content. Therefore, this research was performed to verify the claim. A total of six different papadum b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dd533cf63af8685bce5ff024507b38b
https://doi.org/10.12944/crnfsj.10.2.7
https://doi.org/10.12944/crnfsj.10.2.7