Works by Sarbon, N. M.
Results: 36
A Review of Protein Hydrolysates and Bioactive Peptides Deriving from Wastes Generated by Fish Processing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 1, p. 2, doi. 10.1007/s11947-017-1940-1
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- Article
The effects of zinc oxide nanoparticles on the physical, mechanical and antimicrobial properties of chicken skin gelatin/tapioca starch composite films in food packaging.
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- Journal of Food Science & Technology, 2021, v. 58, n. 11, p. 4294, doi. 10.1007/s13197-020-04904-6
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- Article
PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate.
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- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4608, doi. 10.1007/s13197-018-3399-0
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- Article
Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation.
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- International Food Research Journal, 2020, v. 27, n. 6, p. 1094
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Characterisation of biodegradable protein based films from gelatin alternative: a review.
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- International Food Research Journal, 2020, v. 27, n. 6, p. 971
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- Article
Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 903
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- Article
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 883
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- Article
Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review.
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- Food Reviews International, 2023, v. 39, n. 8, p. 5423, doi. 10.1080/87559129.2022.2069258
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- Article
Microstructure, extractability and physicochemical properties of shortfin scad (Decapterus macrosoma) bone collagen as influenced by acetic acid concentration.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 451
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- Article
Isolation and characterisation of collagen from fringescale sardinella (Sardinella fimbriata) waste materials.
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- International Food Research Journal, 2019, v. 26, n. 1, p. 133
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- Article
Response Surface Methodology on development and formulation optimisation of chicken skin gelatine film blended with carboxymethyl cellulose as affected by varying plasticiser concentrations.
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- International Food Research Journal, 2019, v. 26, n. 1, p. 47
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- Article
Preparation and physicochemical characterization of fish skin gelatine hydrolysate from shortfin scad (Decapterus macrosoma).
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- International Food Research Journal, 2019, v. 26, n. 1, p. 287
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- Article
Isolation and characterization of acid soluble collagen (ASC) and pepsin soluble collagen (PSC) extracted from silver catfish (Pangasius sp.) skin.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2601
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- Article
Physicochemical characterization of enzymatically prepared fish protein hydrolysate from waste of shortfin scad (Decapterus macrosoma).
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2593
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- Article
Optimization of enzymatic hydrolysis of shortfin scad (Decapterus macrosoma) myofibrillar protein with antioxidant effect using alcalase.
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- International Food Research Journal, 2018, v. 25, n. 5, p. 1808
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- Article
Isolation and characterization of acid soluble collagen (ASC) and pepsin soluble collagen (PSC) extracted from silver catfish (Pangasius sp.) skin.
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- International Food Research Journal, 2018, v. 25, n. 5, p. 1785
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- Article
Optimization of enzymatic hydrolysis conditions and characterization of Shortfin scad (Decapterus Macrosoma) skin gelatin hydrolysate using response surface methodology.
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- International Food Research Journal, 2018, v. 25, n. 4, p. 1541
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Effects of plasticizer concentrations on functional properties of chicken skin gelatin films.
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- International Food Research Journal, 2017, v. 24, n. 5, p. 1910
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- Article
Effect of sorbitol at different concentrations on the functional properties of gelatin/carboxymethyl cellulose (CMC)/chitosan composite films.
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- International Food Research Journal, 2017, v. 24, n. 4, p. 1753
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- Article
Optimization of the enzymatic hydrolysis conditions of waste from shortfin scad (Decapterus Macrosoma) for the production of angiotensin I-converting enzyme (ACE) inhibitory peptide using response surface methodology.
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- International Food Research Journal, 2017, v. 24, n. 4, p. 1735
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- Article
A response surface approach on hydrolysis condition of eel (Monopterus Sp.) protein hydrolysate with antioxidant activity.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 1081
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- Article
Bioactivity of enzymatically prepared eel (Monopterus sp.) protein hydrolysate at different molecular weights.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 571
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Optimization of enzymatic protein hydrolysis conditions on Angiotensin-converting enzyme inhibitory (ACEI) activity from blood cockle (Anadara granosa) meat.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 565
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- Article
Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1424
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- Article
Effect of drying temperature on the functional properties of biodegradable CMC-based film for potential food packaging.
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- International Food Research Journal, 2016, v. 23, n. 3, p. 1075
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- Article
Preparation and physical properties of gelatin/CMC/chitosan composite films as affected by drying temperature.
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- International Food Research Journal, 2016, v. 23, n. 3, p. 1068
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- Article
Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM).
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- International Food Research Journal, 2016, v. 23, n. 1, p. 1
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- Article
Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase.
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- International Food Research Journal, 2015, v. 22, n. 4, p. 1615
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- Article
Response surface optimization of enzymatic hydrolysis conditions of lead tree (Leucaena leucocephala) seed hydrolysate.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 1015
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- Article
Physicochemical and structural properties of Asian Swamp Eel (Monopterus albus) skin gelatin as compared to bovine gelatin.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 699
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- Article
Antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate at different molecular weight.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 651
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- Article
Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 584
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Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 572
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- Article
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 1825
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- Article
Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut).
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- International Food Research Journal, 2014, v. 21, n. 5, p. 1777
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- Article
Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin.
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- International Food Research Journal, 2014, v. 21, n. 1, p. 317
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- Article