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SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES.
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- Malaysian Applied Biology, 2021, v. 50, n. 1, p. 169, doi. 10.55230/mabjournal.v50i1.1505
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- Article
Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4096, doi. 10.1111/ijfs.15725
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- Article
Multifunctional hydrolysates from kenaf (Hibiscus cannabinus L.) seed protein with high antihypertensive activity in vitro and in vivo.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 652, doi. 10.1007/s11694-020-00663-2
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- Article
Characterization of heat-moisture treated Dioscorea alata purpurea flour: impact of moisture level.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1636, doi. 10.1007/s11694-019-00080-0
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- Article
Stability of Fried Fish Crackers as Influenced by Packaging Material and Storage Temperatures.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 369, doi. 10.12944/CRNFSJ.7.2.07
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- Article
Salt reduction policy for out of home sectors: a supplementary document for the salt reduction strategy to prevent and control non-communicable diseases (NCDS) in Malaysia 2021–2025.
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- Health Research Policy & Systems, 2024, v. 22, n. 1, p. 1, doi. 10.1186/s12961-024-01124-8
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- Article
Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats.
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- Foods, 2020, v. 9, n. 12, p. 1826, doi. 10.3390/foods9121826
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- Article
Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study.
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- Foods, 2020, v. 9, n. 1, p. 64, doi. 10.3390/foods9010064
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- Article
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.
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- Antioxidants, 2019, v. 8, n. 10, p. 486, doi. 10.3390/antiox8100486
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- Article
GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-88436-9
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- Article
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.
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- Foods, 2023, v. 12, n. 3, p. 597, doi. 10.3390/foods12030597
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- Article
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6629, doi. 10.3390/app10196629
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- Article
Valorization of green biomass Azolla pinnata fern: multi‐parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno‐functional properties and protein quality.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 6974, doi. 10.1002/jsfa.12059
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- Article
Water soaking temperature of kenaf (Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf‐based tofu.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14549
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- Article